Mexican Chocolate Zucchini Bread
User Reviews
5.0
6 reviews
Excellent
Mexican Chocolate Zucchini Bread
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An exotic, easy-to-make, moist and chocolate zucchini bread recipe, with freshly grated zucchini, cinnamon, and Mexican chocolate.
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Ingredients
- 2 teaspoons butter or shortening for greasing the pans
- 2 large zucchini shredded 3 ½ to 4 cups grated
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 3/4 cup granulated sugar
- 2 eggs beaten
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 3.3 ounce Mexican chocolate tablet, shredded into a powder
- ½ cup unsalted butter melted
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Instructions
- Preheat oven to 350 degrees F.
- Place the grated zucchini in a colander over a bowl to drain any excess moisture.
- Grease two 5 by 9 inch loaf pans.
- In a large bowl, whisk together flour, baking soda, and ground cinnamon.
- In another bowl, whisk together sugar, eggs, vanilla, and salt. Stir in the chocolate, zucchini, and melted butter.
- Combine the flour mixture to the sugar egg zucchini mixture and stir until well incorporated.
- Divide the batter equally between two greased loaf pans.
- Bake for 45-50 minutes or until a toothpick inserted in center comes out clean.
- Let pans cool for 10 minutes before removing from to a wire rack to cool.
Notes
- Here are a few variations to consider:
- Expert Tips:
- Dairy-Free - Swap in plant-based butter.
- Vegan - Use plant-based butter and swap in 1/2 cup of soda water (or your favorite vegan egg replacement) for the eggs.
- Add-Ins - Make things a little more texturally interesting by adding up to 1/2 cup of mix-ins like chocolate chips or toasted nuts.
- Muffins - Pre-portion your zucchini bread by baking it in muffin tins rather than a loaf pan. Just be sure to adjust the cooking time down. I suggest starting to check them around the 20-minute mark.
- Feel free to halve the recipe for a single loaf.
- Quickly shred the zucchini using a food processor fitted with the shredding blade instead of your box grater.
- Store Mexican chocolate zucchini bread at room temperature for up to 3 days, in the refrigerator for up to a week, or in the freezer for up to 3 months.
Nutrition Information
Show Details
Calories
221kcal
(11%)
Carbohydrates
32g
(11%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
37mg
(12%)
Sodium
226mg
(9%)
Potassium
117mg
(3%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
272IU
(5%)
Vitamin C
4mg
(4%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 226mg | 9% |
| Potassium | 117mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 272IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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