Chocolate Zucchini Bread
User Reviews
5
Chocolate Zucchini Bread
Description
This Chocolate Zucchini Bread recipe uses a generous amount of shredded zucchini incorporated into a thick batter of cocoa, flour, sugar, and melted butter. The zucchini contributes moisture and subtle earthiness without overpowering the chocolate notes. Semi-sweet chocolate chips scattered throughout offer gooey pockets of chocolate that contrast nicely with the bread's soft crumb.
The bread is baked in two loaf pans, allowing for even cooking and a tender crust. Cooling on racks after baking helps set the loaf for cleaner slicing. The sweetness level is balanced by using a mix of light brown and granulated sugars, complementing the cocoa flavor. The resulting bread is ideal for breakfast, snacks, or dessert slices.
For longer storage, the bread freezes well when tightly wrapped in plastic and foil, maintaining freshness for up to three months. Thaw in the refrigerator overnight before serving.
Ingredients
- 1 cup butter
- 2 cups light brown sugar packed
- ½ cup granulated sugar
- 4 large egg
- 1 tablespoon vanilla
- 3 ½ cups flour
- ⅔ cup cocoa powder
- 1 ½ teaspoons salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 cups zucchini shredded (about 2 medium zucchini
- 2 cups semi-sweet chocolate chips divided
Instructions
- Preheat oven to 350 degrees. Grease 2 loaf pans (8 ½ x 4 1½) with nonstick cooking spray.Microwave butter in a large bowl for one minute, or until melted. Stir sugars into butter until completely smooth. Stir in eggs and vanilla.
- In a medium-sized bowl, whisk flour, cocoa powder, salt, baking powder, and baking soda. Add dry ingredients to the butter mixture. Stir until well combined. The batter will be very thick.
- Stir in shredded zucchini and 1 ½ cups chocolate chips.Divide the batter equally between the two prepared loaf pans. Evenly spread the batter in the pans. Sprinkle the remaining ½ cup chocolate chips on top of the loaves before baking.
- Bake for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean (except for maybe a little melted chocolate from the chocolate chips). Allow loaf loaves to cool in pans on a cooling rack for 10 minutes, then turn loaves out onto the rack to cool completely.
Notes
- Freeze the loaf wrapped twice in plastic wrap and foil or placed in a freezer bag for up to 3 months.
- Thaw frozen bread overnight in the refrigerator before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20slices
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 55g | 18% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 63mg | 21% |
| Sodium | 336mg | 14% |
| Potassium | 300mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 34g | 68% |
| Vitamin A | 396IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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