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If you're looking to sneak some veggies into a sweet treat, this Chocolate Zucchini Bread is your answer. It's moist, rich, and packed with chocolate chips. The shredded zucchini adds incredible moisture without anyone being the wiser. Perfect for breakfast, dessert, or a snack, this bread will have everyone asking for seconds. Let's get baking!
Chocolate Zucchini Bread Recipe
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup shredded zucchini
- 1/2 cup chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, mix the oil, sugar, eggs, and vanilla until well combined.
- Stir the wet ingredients into the dry ingredients until just combined.
- Fold in the shredded zucchini and chocolate chips.
- Pour the batter into the prepared loaf pan and spread it out evenly.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
What You Will Need
Read more: Banana Chocolate Chip Bread Recipe
What you will need to make chocolate zucchini bread
- All-purpose flour: Provides structure and stability, ensuring the bread holds together while baking.
- Cocoa powder: Adds rich chocolate flavor, making the bread taste indulgent and delicious.
- Baking soda: Helps the bread rise, creating a light and fluffy texture.
- Baking powder: Works with baking soda to give extra lift and softness.
- Vegetable oil: Keeps the bread moist and tender, preventing it from drying out.
- Granulated sugar: Sweetens the bread, balancing the bitterness of cocoa powder.
- Eggs: Bind ingredients together, adding richness and helping the bread rise.
- Vanilla extract: Enhances the overall flavor, adding a warm, sweet note.
- Shredded zucchini: Adds moisture and a subtle flavor, making the bread extra moist.
- Chocolate chips: Provide bursts of melted chocolate, making each bite more decadent.
Tools and Instruments Needed
What tools/instruments will be needed to make Chocolate Zucchini Bread Recipe
- Mixing bowl: Essential for combining dry and wet ingredients separately to ensure even mixing.
- Whisk: Helps to blend dry ingredients smoothly without lumps.
- Grater: Necessary for shredding zucchini into fine pieces for even distribution in the batter.
- Loaf pan: Provides the shape and structure for the bread while baking.
- Spatula: Useful for folding in zucchini and chocolate chips gently without overmixing.
- Measuring cups and spoons: Ensures precise measurement of ingredients for consistent results.
- Oven: Bakes the bread to the perfect texture and doneness.
Chocolate Zucchini Bread Recipe
Delicious and moist chocolate zucchini bread that's perfect for any occasion.
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Ingredients:
Main Ingredients
- 1 cup All-purpose flour
- 1/2 cup Cocoa powder
- 1 tsp Baking soda
- 1/2 tsp Baking powder
- 1/2 tsp Salt
- 1/2 cup Vegetable oil
- 1 cup Granulated sugar
- 2 Large eggs
- 1 tsp Vanilla extract
- 1 cup Shredded zucchini
- 1/2 cup Chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, mix the oil, sugar, eggs, and vanilla until well combined.
- Stir the wet ingredients into the dry ingredients until just combined.
- Fold in the shredded zucchini and chocolate chips.
- Pour the batter into the prepared loaf pan and spread it out evenly.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes:
Feel free to add nuts or dried fruits for extra texture and flavor.
Read more: Chocolate Chip Cookie Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 3gCholesterol: 35mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 100IUVitamin C: 3mgCalcium: 30mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the batter as directed.
- Pour into the loaf pan.
- Cover tightly with plastic wrap.
- Refrigerate for up to 24 hours.
- Bake as usual when ready.
Freezing Instructions
- Bake the bread completely.
- Let it cool fully.
- Wrap in plastic wrap.
- Place in a freezer bag.
- Freeze for up to 3 months.
- Thaw at room temperature before serving.
Using shredded zucchini in chocolate bread not only adds moisture but also sneaks in some extra vegetables without altering the flavor.
Frequently Asked Questions
FAQ:
How do I store the chocolate zucchini bread?
Wrap it tightly in plastic wrap or place it in an airtight container. Store at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze the bread?
Yes, you can. Wrap it in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw at room temperature before serving.
Do I need to peel the zucchini before shredding?
No, you don’t need to peel it. The skin is thin and will blend into the bread.
Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture will be denser. You might want to use half whole wheat and half all-purpose flour for a better balance.
What can I substitute for vegetable oil?
You can use melted coconut oil, canola oil, or even applesauce for a healthier option.
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