Chocolate Zucchini Bread
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5.0
24 reviews
Excellent
Chocolate Zucchini Bread
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This easy Chocolate Zucchini Bread recipe shows you how to make a moist chocolate loaf cake using fresh zucchini! A delicious vegetable cake.
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Ingredients
- 1 ½ cups packed shredded zucchini approx 3 medium zucchinis, (300 grams)
- 2 large eggs
- ¾ cup packed brown sugar (130 grams)
- ¼ cup unsalted butter melted and cooled (60 grams)
- ¼ cup vegetable oil (65ml)
- ¼ cup PLAIN yogurt (65 grams)
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour (plain flour) (125 grams)
- ½ cup unsweetened cocoa powder (75 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup semisweet chocolate chips (160 grams)
For the Vanilla Glaze
- 5 tablespoons powdered icing sugar sifted
- 1 teaspoon vanilla extract
- Few drops of green food colouring optional
- 1 tablespoon water or more if needed
Instructions
- Preheat the oven to 350°F/ 175°C. Lightly grease a 9 x 5 x 3 inches (2lb) loaf pan with butter or nonstick cooking spray.
- Wash the zucchini, leave it unpeeled and shred with a grater. Give it a little squeeze to get out some of the excess moisture.
- In a large bowl, add the eggs, brown sugar, melted butter, oil, yogurt and vanilla extract and beat together until fairly smooth.
- Sift in the flour, cocoa powder, baking powder, baking soda and salt. Gently stir by hand to combine (don’t beat it, but ensure there are no streaks of flour.)
- Stir in the zucchini and most of the chocolate chips.
- Pour the chocolate zucchini bread batter into the greased pan and spread to the edges. Sprinkle the top with the remaining chocolate chips, then place into the oven and bake for 50 minutes or until a toothpick inserted in the centre comes out clean.
- Leave the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Meanwhile, stir the glaze ingredients together until smooth, adding more water or sugar if needed for a drizzling consistency. When the zucchini bread is completely cooled, drizzle it over the top.
Notes
- When grating the zucchini, you want to remove excess moisture but not too much as it helps the bread stay moist while baking.
- Chocolate chip zucchini bread must be fully cooled before the icing is drizzled on top. This will ensure the icing does not melt into the bread.
- Overworking the batter could cause the bread to not rise properly.
- Make sure you mix the batter just until combined.
- A layer of parchment paper can be placed on the bottom of the loaf pan to help remove it easier after baking.
- Instead of a mix, you can use just oil or just butter to make this zucchini loaf.
- Variations
- You can use yellow squash to make this chocolate loaf or a mix of yellow squash and zucchini.
- Chopped walnuts or pecans make a great addition to this chocolatey bread.
- White chocolate chips, butterscotch chips, or peanut butter chips can be used instead of milk chocolate.
- Add a pinch of Pumpkin Pie Spice for a warming flavor.
Nutrition Information
Show Details
Calories
349kcal
(17%)
Carbohydrates
43g
(14%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
47mg
(16%)
Sodium
197mg
(8%)
Potassium
317mg
(9%)
Fiber
3g
(12%)
Sugar
28g
(56%)
Vitamin A
242IU
(5%)
Vitamin C
3mg
(3%)
Calcium
66mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 197mg | 8% |
| Potassium | 317mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 28g | 56% |
| Vitamin A | 242IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 66mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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