Description
This recipe for Chocolate Zucchini Bread is a moist and flavorful treat that combines the rich taste of chocolate with the subtle sweetness of zucchini. It offers a tender crumb and a perfect balance of ingredients that make it ideal for a snack or dessert. The bread is easy to prepare and bakes into a delicious loaf that stays fresh for several days. Its unique combination provides a delightful way to enjoy vegetables in a sweet, comforting form
Ingredients
2½ cups all-purpose flour, spooned and leveled
⅓ cup unsweetened cocoa powder, sifted if lumpy
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon cinnamon
½ teaspoon nutmeg
3 large eggs
1 cup vegetable oil
1 cup granulated sugar
2 teaspoons vanilla extract
3 cups shredded zucchini
1 cup semisweet chocolate chips, plus more for sprinkling
Instructions
Preheat the oven to 350°F and lightly spray two 8×4” loaf pans with nonstick spray.
In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg by whisking them together.
In a large bowl, whisk the eggs, vegetable oil, sugar, and vanilla extract until smooth. Stir in the shredded zucchini. Gradually add the dry ingredients to the wet ingredients and mix until just combined. The batter will be thick; avoid overmixing. Fold in the chocolate chips.
Divide the batter evenly between the prepared loaf pans, smoothing the tops with a spatula. Sprinkle additional chocolate chips on top. Bake for 40 to 60 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back to the touch. Let the loaves cool completely before removing from the pans.
Notes
Great texture and moistness if not overbaked
Use ripe zucchini for best flavor
Avoid adding too much sugar to keep it balanced
Let bread cool completely before slicing for clean cuts
Store wrapped to maintain freshness
- Prep Time: 20
- Cook Time: 40 to 60