If you’re looking for a delicious and moist treat that’s perfect for any occasion, look no further than this Moist Chocolate Zucchini Bread recipe! This bread is packed with rich chocolatey flavor and hidden veggies, making it a guilt-free indulgence that everyone will love.
Why You’ll Love This Recipe:
- Great Flavors: The combination of cocoa powder, zucchini, and chocolate chips creates a decadent and rich flavor profile that will satisfy any chocolate lover.
- Easy to Make: With simple ingredients and straightforward instructions, this recipe is perfect for both novice and experienced bakers.
- Perfect for Meal Prep: This bread is great for making ahead of time and enjoying throughout the week as a quick and tasty snack or dessert.
Ingredient Notes:
- All-purpose flour: Provides structure and texture to the bread.
- Cocoa powder: Adds a rich chocolate flavor.
- Baking soda: Helps the bread rise.
- Sea salt: Enhances the flavors.
- Eggs: Bind the ingredients together.
- Unsalted butter: Adds richness and moisture.
- Vegetable oil or melted coconut oil: Provides additional moisture.
- Light brown sugar: Adds sweetness and moisture.
- Vanilla extract: Enhances the overall flavor.
- Shredded zucchini: Adds moisture and nutrients.
- Semisweet chocolate chips: Adds a sweet and chocolatey surprise.
Step-by-Step Instructions:
- Preheat your oven and prepare your loaf pan.
- In a large bowl, whisk together the dry ingredients.
- In another bowl, mix the wet ingredients.
- Combine the wet and dry ingredients, then fold in the shredded zucchini and chocolate chips.
- Pour the batter into the prepared pan and sprinkle with more chocolate chips.
- Bake until a toothpick inserted comes out clean.
- Let the bread cool before slicing and serving.
Helpful Tips:
- Make sure to squeeze out excess moisture from the shredded zucchini to prevent the bread from becoming too soggy.
- Don’t overmix the batter to avoid a tough texture.
- Add nuts or dried fruit for extra texture and flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Expert Tips for the Best Results:
- Use high-quality cocoa powder for a more intense chocolate flavor.
- Experiment with different types of chocolate chips for a unique twist.
- Add a sprinkle of sea salt on top before baking for a sweet and salty contrast.
Serving Suggestions:
This Moist Chocolate Zucchini Bread pairs perfectly with a cold glass of milk or a hot cup of coffee. Serve it as a dessert with a scoop of vanilla ice cream or enjoy it as a snack on its own.
Storage and Reheating Tips:
To keep the bread fresh, wrap it tightly in plastic wrap or foil and store it in the refrigerator for up to a week. Reheat individual slices in the microwave for a few seconds or toast them for a crispy crust.
Frequently Asked Questions:
- Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all or part of the all-purpose flour for a nuttier flavor. - Can I freeze this bread?
Yes, this bread freezes well. Wrap it tightly in plastic wrap and foil before freezing for up to 3 months. - Can I omit the chocolate chips?
Yes, you can leave out the chocolate chips or replace them with nuts or dried fruit for a different flavor profile.
Conclusion:
In conclusion, this Moist Chocolate Zucchini Bread is a delightful treat that combines rich chocolate flavor with hidden veggies for a guilt-free indulgence. Give this recipe a try and let us know how it turns out! Enjoy every moist and delicious bite of this chocolatey delight.
Print
Moist Chocolate Zucchini Bread
- Prep Time: 15 mins
- Cook Time: 60 mins
- Total Time: 75 mins
- Yield: 1 loaf (about 12 slices) 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in this decadent Moist Chocolate Zucchini Bread that combines the richness of chocolate with the moistness of zucchini. A perfect treat for any chocolate lover!
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
Wet Ingredients:
- 2 large eggs (at room temperature)
- 1/4 cup unsalted butter (melted and slightly cooled)
- 1/4 cup vegetable oil or melted coconut oil
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups packed shredded zucchini
Additional:
- 1 cup semisweet chocolate chips, divided (3/4 cup mixed in, 1/4 cup on top)
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix dry ingredients: In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, beat the eggs, melted butter, oil, sugar, and vanilla. Stir in the shredded zucchini.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture until just combined. Fold in 3/4 cup of chocolate chips.
- Bake: Pour the batter into the prepared pan, sprinkle the remaining chocolate chips on top, and bake for about 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool and enjoy: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!
Notes
- You can add chopped nuts or dried fruits for extra texture and flavor.
- Make sure to squeeze out excess moisture from the shredded zucchini to prevent the bread from becoming too wet.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg