Chocolate Zucchini Bread
User Reviews
5
Chocolate Zucchini Bread
Description
This loaf recipe features a batter made by whisking vegetable oil, buttermilk, sugar, eggs, and vanilla then folding in grated zucchini. The dry ingredients include all-purpose flour, cocoa powder, baking powder, baking soda, and salt, combined gently to avoid overmixing and tough bread. Chocolate chunks and chopped walnuts or pecans are stirred in for additional texture and flavor.
Baked in a greased loaf pan at 350°F for 45-60 minutes, the bread is done when a toothpick inserted in the center comes out clean. Cooling in the pan briefly before removal helps the loaf set without breaking.
The zucchini adds moisture without strong vegetable flavor, complementing the cocoa and chocolate chunks for a rich taste and pleasant texture. Nuts add crunch and a nutty note that contrasts the soft bread.
Possible oil substitutions include olive or canola oil. Buttermilk can be homemade if needed. Chocolate chunk varieties influence sweetness, and nuts are optional or can be increased for preference. The recipe notes estimate nutrition values for planning.
Ingredients
- 1/3 cup vegetable oil
- 2/3 cup buttermilk
- 1 cup granulated sugar
- 2 egg large
- 1 teaspoon vanilla extract
- 1 cup zucchini squeezed then measured, grated
- 1 ½ cups all-purpose flour sifted
- 1/3 cup cocoa powder unsweetened
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup semisweet chocolate chunks
- 1/2 cup walnuts chopped, or pecans
Instructions
- Preheat oven to 350F. Grease a 9x5-inch loaf pan.
- In a large bowl, whisk together the vegetable oil, buttermilk, and granulated sugar until well-combined.
- Whisk in eggs and vanilla extract until incorporated.
- Add the zucchini, and whisk until combined.
- Add flour, cocoa powder, baking powder, baking soda, and salt. Whisk until just combined.
- Whisk in the chocolate chunks and chopped nuts.
- Pour the batter into the prepared pan.
- Bake 45-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in pan for 10 minutes.
- Remove from pan, and let cool completely on a wire cooling rack.
Notes
- Vegetable oil can be substituted with olive or canola oil without affecting results significantly.
- Regular or low-fat buttermilk works; alternatively, a homemade buttermilk substitute can be used.
- Milk chocolate chunks yield a sweeter bread; bittersweet chocolate chunks produce less sweetness. Chocolate chips may also be substituted for chunks.
- Walnuts may be replaced with pecans or omitted; increasing the amount of chocolate chunks is an alternative for nut-free versions.
- The stated nutrition values are estimates and may vary based on ingredient substitutions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 291kcal | 15% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 28mg | 9% |
| Sodium | 170mg | 7% |
| Potassium | 224mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 51mg | 5% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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