Chocolate Zucchini Bread
User Reviews
4.7
Chocolate Zucchini Bread
Description
This Chocolate Zucchini Bread recipe balances cocoa powder and shredded zucchini to provide moistness and subtle vegetable sweetness. The dry ingredients include all-purpose flour, cocoa, baking soda, and salt, combined with wet ingredients of eggs, melted butter, oil, brown sugar, and vanilla extract. Mixing the wet and dry components carefully, then folding in the zucchini and most chocolate chips keeps the bread tender and chocolatey. Sprinkling chocolate chips atop creates a flavorful finish. Baking in a greased loaf pan for 50-60 minutes yields a soft crumb with chocolate pockets. The bread cools briefly before slicing to retain structure. It offers a way to include zucchini in a chocolate treat with a pleasant texture balance.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup dutch process cocoa or unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt sea salt
- 2 egg at room temperature, large
- 1/4 cup butter melted and slightly cooled, unsalted
- 1/4 cup canola oil vegetable oil, or melted coconut oil
- 3/4 cup light brown sugar packed
- 1 teaspoon vanilla extract pure
- 1 1/2 cups zucchini packed, shredded
- 1 cup semisweet chocolate chips divided
Instructions
- Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
- In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. You might have a few small brown sugar clumps and that is fine.
- Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini until just combined. Stir in 3/4 cup of the chocolate chips.
- Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.
- Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
- Note-if you use coconut oil, make sure it is melted and slightly cooled. The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 38mg | 13% |
| Sodium | 207mg | 9% |
| Potassium | 247mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 22g | 44% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 38mg | 4% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
