Introduction:
Combine the earthy essence of zucchini with the indulgence of chocolate, and what do you get? A Chocolate Zucchini Bread that’s moist, flavorful, and surprisingly wholesome. It’s a dessert, it’s a breakfast, it’s everything you never knew you wanted. This delightful bread seamlessly marries health with pleasure, making it a hit for both kids and adults.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup vegetable oil or melted coconut oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (from about 2 medium-sized zucchinis)
- 1 cup semisweet chocolate chips
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
- In a large mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon (if using). This will ensure no lumps and a smooth bread texture.
- In another bowl, whisk together the oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
- Gradually fold the wet ingredients into the dry ingredients using a spatula or wooden spoon. Stir until just combined, being careful not to overmix.
- Gently fold in the grated zucchini, ensuring it’s evenly distributed throughout the batter. The moisture from the zucchini will make the bread incredibly tender.
- Finally, fold in the chocolate chips.
- Pour the batter into the prepared loaf pan, smoothing out the top with a spatula.
- Bake in the preheated oven for about 50 minutes or until a toothpick inserted into the center comes out with just a few crumbs.
- Remove from the oven and let the bread cool in the pan for about 10 minutes. Afterward, transfer it to a wire rack to cool completely.
Notes:
- The zucchini should be finely grated, and there’s no need to squeeze out its moisture unless it’s excessively wet.
- For a twist, consider adding nuts like walnuts or pecans to the batter.
FAQ:
- Can I make this bread gluten-free?
- Yes! Swap out all-purpose flour for a gluten-free flour blend at a 1:1 ratio.
- How should I store the Chocolate Zucchini Bread?
- Store it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Can I freeze it?
- Certainly! Wrap the completely cooled bread in plastic wrap and then aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature before serving.