Chocolate Zucchini Bread
User Reviews
5
Chocolate Zucchini Bread
Description
This bread recipe uses a combination of all-purpose flour and unsweetened cocoa powder integrated with baking soda, baking powder, and salt to create the base dry ingredients. Wet ingredients include granulated sugar, brown sugar, eggs, vegetable oil, unsweetened applesauce, and vanilla extract, which together lend moisture and richness. Fresh zucchini is shredded and stirred directly into the batter along with mini chocolate chips, contributing moisture and pockets of melted chocolate.
Careful mixing techniques prevent overworking the batter to keep the bread tender. Baking in loaf pans ensures even cooking and a soft crumb. The bread has a dense but moist texture with chocolate notes balanced by the subtle zucchini flavor. Mini chocolate chips add bursts of sweetness within the loaf.
This bread can be sliced for breakfast, snacks, or dessert. It stores well cooled and makes use of zucchini in a way that adds moisture without overwhelming the chocolate flavor.
Notes emphasize not peeling zucchini unless very large, retaining moisture by avoiding squeezing the shredded vegetable, and mixing the batter only until just combined to preserve texture.
Ingredients
- 2 ½ cups all-purpose flour
- ½ cup cocoa powder unsweetened
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large egg room temperature
- ½ cup vegetable oil
- ½ cup applesauce unsweetened
- 1 ½ teaspoons vanilla extract
- 3 cups zucchini shredded
- 1 cup mini chocolate chips
Instructions
- Preheat the oven to 350℉. Grease two 8x4-inch loaf pans or line with parchment.
- Grate the zucchini with the large holes on a box grater.
- In a large bowl, combine flour, cocoa powder, baking soda, baking powder, and salt.
- In a medium bowl, whisk sugar, brown sugar, eggs, oil, applesauce, and vanilla.
- Add the sugar mixture to the flour mixture and stir just until moistened. Fold in the zucchini and chocolate chips. Don't overmix.
- Divide the batter over the two loaf pans and bake for 45 to 55 minutes or until a toothpick comes out clean.
- Transfer the bread to a wire rack to cool completely.
Notes
- Peeling zucchini is unnecessary unless using large garden zucchini with tough skin; removing seeds with a spoon is optional.
- Do not squeeze excess moisture from shredded zucchini; the liquid contributes moisture to the bread.
- Mix batter just until ingredients are incorporated to avoid a dense texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288 | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 32mg | 11% |
| Sodium | 238mg | 10% |
| Potassium | 175mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 118IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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