Chocolate Zucchini Bread
If you’re looking for a deliciously unique treat, look no further than chocolate zucchini bread! This moist and decadent bread is the perfect way to use up any excess zucchini you might have. With its rich chocolate flavor and subtle hints of spice, this recipe is sure to impress. It’s not only a great snack but also a delightful breakfast option or dessert. Let’s dive into the recipe that will have your friends and family asking for seconds!
Ingredients
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (optional)
Servings and Cooking Time
This recipe yields 1 loaf, which typically serves about 8 people. Preparation time is approximately 15 minutes, with a cooking time of 50-60 minutes.
Nutritional Value
Each serving (1 slice, approx. 1/8 of the loaf) contains approximately:
– Calories: 180
– Protein: 3g
– Carbohydrates: 25g
– Fat: 8g
– Fiber: 1g
This information is based on one serving for one person.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Grate the zucchini and set it aside to drain for a few minutes.
- In a large bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together the sugars, oil, eggs, and vanilla until well combined.
- Add the drained zucchini to the wet mixture and stir to combine.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- If desired, fold in the chocolate chips for added sweetness.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 50-60 minutes or until a toothpick comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. Additionally, try using applesauce instead of oil for a lighter version. For a dairy-free option, use a plant-based milk and omit the chocolate chips or choose dairy-free ones.
Serving and Pairings
Chocolate zucchini bread pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy it with a cup of coffee or tea for a delightful afternoon treat. It can also be served warm, with a sprinkle of powdered sugar on top.
Storage and Reheating
Store the chocolate zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, simply slice and warm in the microwave for 15-20 seconds or in a toaster oven.
Cooking Mistakes
- Don’t skip draining the zucchini; excess moisture can lead to a soggy bread.
- Ensure you measure the flour accurately; too much can make the bread dense.
- Don’t overmix the batter; mix until just combined to keep it light.
- Check for doneness with a toothpick; if it’s wet, bake longer.
- Allow the bread to cool completely before slicing to avoid crumbling.
Helpful Tips
- Use fresh zucchini for the best flavor and texture.
- Experiment with adding nuts or spices like cinnamon for extra flavor.
- For a richer taste, use high-quality cocoa powder.
- Consider adding chocolate chunks for added texture.
FAQs
Can I use yellow squash instead of zucchini?
Yes, yellow squash can be used as a substitute for zucchini in this recipe. It will provide a similar texture and moisture content.
Is this recipe suitable for gluten-free diets?
You can make this recipe gluten-free by substituting all-purpose flour with a gluten-free flour blend. Ensure that the baking powder and other ingredients are also gluten-free.
How can I make it more chocolatey?
Add extra cocoa powder or chocolate chips to the batter for a richer chocolate flavor. You can also use dark chocolate for a more intense taste.
Can I add nuts to the recipe?
Absolutely! Chopped walnuts or pecans make a great addition to the batter, adding texture and flavor.
How should I store leftovers?
Store leftover chocolate zucchini bread in an airtight container at room temperature or refrigerate for a longer shelf life. It can also be frozen for later enjoyment.
Conclusion
Chocolate zucchini bread is a delightful way to combine sweetness with hidden veggies, making it a guilt-free indulgence. Perfect for breakfast, snacks, or dessert, this recipe is easy to make and sure to please. Give it a try, and enjoy the moist, chocolatey goodness that everyone will love!
Chocolate Zucchini Bread
Ingredients
- 1 cup grated zucchini
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Grate the zucchini and set it aside to drain for a few minutes.
- In a large bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together the sugars, oil, eggs, and vanilla until well combined.
- Add the drained zucchini to the wet mixture and stir to combine.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- If desired, fold in the chocolate chips for added sweetness.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 50-60 minutes or until a toothpick comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
