Chocolate Zucchini Bread
User Reviews
5
Chocolate Zucchini Bread
Description
Chocolate Zucchini Bread incorporates finely grated and drained zucchini into a cocoa-infused batter that includes flour, baking soda, salt, cinnamon, sugar, egg, butter, vegetable oil, and vanilla extract. The mixture yields a moist texture balancing the earthy zucchini with chocolate flavors.
The batter includes chocolate chips both mixed in and sprinkled on top before baking at 350 degrees Fahrenheit for about 50 to 55 minutes. Baking until a toothpick comes out clean ensures the loaf is cooked through with a tender crumb. The cocoa powder provides a deep chocolate base, complemented by the warmth of cinnamon. The zucchini adds moisture without a strong vegetable taste.
The bread can be sliced and served as a dessert, snack, or breakfast item. It holds together well and offers pockets of melted chocolate where chips are present. Cooling briefly before removing from the pan helps maintain structure.
Ingredients
- 1 1/4 cups all-purpose flour + 1 teaspoon
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 cup granulated sugar
- 1 egg
- 3 tablespoons butter melted
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 2 cups zucchini drained to remove excess water, finely grated
- 1 cup semisweet chocolate chips divided use
- cooking spray
Instructions
- Preheat the oven to 350 degrees F. Coat an 8.5 inch or 9 inch loaf pan with cooking spray.
- In a large bowl, mix together the 1 1/4 cups flour, cocoa powder, baking soda, salt and cinnamon.
- Place the sugar and egg in a medium bowl. Mix until smooth. Add the butter, vegetable oil and vanilla extract; whisk to combine.
- Add the zucchini to the wet ingredients and stir until incorporated.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined.
- Toss 3/4 cup of the chocolate chips with the teaspoon of flour.
- Add the flour coated chocolate chips to the batter and stir until just combined.
- Pour the batter into the loaf pan. Sprinkle the remaining chocolate chips over the top.
- Bake for 50 to 55 minutes or until a toothpick inserted into the center of the loaf comes out clean, or with just a few crumbs attached.
- Remove the pan from the oven. Cool for 15 minutes, then run a thin spatula or knife around the edges of the pan to loosen the bread.
- Cool for another 15 minutes, then invert the pan onto a serving plate. Slice and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 26mg | 9% |
| Sodium | 207mg | 9% |
| Potassium | 158mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 22g | 44% |
| Vitamin A | 140IU | 3% |
| Calcium | 20mg | 2% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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