Decadent Chocolate Zucchini Bread Recipe
Introduction
This Chocolate Zucchini Bread is a delicious way to enjoy a moist and flavorful treat with a healthy twist. The zucchini adds moisture and subtle sweetness, while the cocoa powder gives it a rich chocolate taste. It’s perfect for breakfast, a snack, or dessert.
Ingredients
- 1 ½ cups grated zucchini
- ½ cup unsweetened cocoa powder
- 1 ½ cups all-purpose flour
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it or lining it with parchment paper.
- Step 2: In a large bowl, mix the grated zucchini, cocoa powder, and flour until well combined to form a thick batter.
- Step 3: Pour the batter into the prepared loaf pan and spread it evenly.
- Step 4: Bake in the preheated oven for about 50 to 60 minutes, or until a toothpick inserted into the center comes out clean and the bread is moist but set.
- Step 5: Remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Try adding ½ cup of chocolate chips or chopped nuts to the batter for extra texture and flavor.
- If you like sweeter bread, add ½ to ¾ cup sugar or your preferred sweetener to the batter before baking.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Storage
Store the zucchini bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm slices in the microwave for 15-20 seconds or toast lightly to refresh the texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh or frozen zucchini?
Fresh zucchini is preferred, but if using frozen, be sure to thaw and drain any excess moisture thoroughly before adding it to prevent the bread from becoming soggy.
Do I need to peel the zucchini?
No, peeling is not necessary. The skin is thin and adds nutrients and color to the bread, plus it blends well when grated.
PrintDecadent Chocolate Zucchini Bread Recipe
This Chocolate Zucchini Bread offers a moist and chocolaty twist on traditional zucchini bread, combining the fresh sweetness of zucchini with rich cocoa for a delightful treat perfect for breakfast or dessert.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar, packed
Wet Ingredients
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini)
Instructions
- Prepare the Batter: In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, salt, granulated sugar, and brown sugar. In a separate bowl, beat the eggs with vegetable oil and vanilla extract until well combined. Stir the wet ingredients into the dry ingredients until just combined, then fold in the grated zucchini, ensuring the batter stays moist but well mixed.
- Bake: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Be careful not to overmix the batter to keep the bread tender and moist.
- Grate zucchini finely and gently squeeze out excess moisture if it seems very wet.
- For added texture, consider folding in ½ cup chopped nuts or chocolate chips.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: Chocolate Zucchini Bread, Moist Zucchini Bread, Chocolate Bread, Quick Bread, Healthy Dessert
