Chocolate Zucchini Bread
User Reviews
5
Chocolate Zucchini Bread
Description
This loaf combines grated zucchini to contribute moisture and texture alongside cocoa powder and chocolate chips for a rich chocolate flavor. The batter uses both butter and vegetable oil with yogurt for moistness and tenderness, plus eggs and brown sugar for structure and sweetness. Baking at 350°F yields a loaf with a firm yet tender crumb and melted pockets of chocolate from the chips.
The glaze, made from powdered sugar, vanilla extract, and water, adds a sweet, lightly vanilla-flavored finish that complements the chocolate. Green food coloring can be added to the glaze for a decorative element, enhancing visual appeal.
This bread keeps well and benefits from fully cooling before applying the glaze to prevent melting. Using parchment paper can aid in removing the loaf from the pan. Variations include substituting yellow squash or adding nuts or alternative chips for different textures and flavors.
Ingredients
- 1 ½ cups zucchini approx 3 medium zucchinis, (300 grams, packed, shredded
- 2 egg large
- ¾ cup brown sugar 130 grams, packed
- ¼ cup butter melted and cooled (60 grams, unsalted
- ¼ cup vegetable oil (65ml)
- ¼ cup PLAIN yogurt (65 grams)
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour 125 grams
- ½ cup cocoa powder 75 grams, unsweetened
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt sea salt
- 1 cup semisweet chocolate chips (160 grams)
For the Vanilla Glaze
- 5 tablespoons powdered sugar sifted, icing sugar
- 1 teaspoon vanilla extract
- green food colouring optional, few drops
- 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
- Remove some moisture from shredded zucchini but retain enough to keep the bread moist during baking.
- Allow the bread to cool completely before drizzling the vanilla glaze to prevent melting.
- Mix batter just until combined to avoid overworking, which can affect rising.
- Use parchment paper on the pan bottom to help remove the loaf easily after baking.
- You can use only oil or only butter if preferred instead of both together.
- Try variations like yellow squash instead of zucchini, adding nuts, or using alternative chocolate chips.
- Adding pumpkin pie spice can provide a warm flavor twist to the loaf.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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