Prepare to embark on a mouthwatering journey that transforms an ordinary vegetable into an extraordinary dessert! Mom's Triple Chocolate Zucchini Bread is the ultimate sneaky way to get your chocolate fix while secretly incorporating a healthy dose of vegetables. Imagine a moist, decadent bread so rich and chocolatey that nobody will believe there's zucchini hidden inside - it's the ultimate culinary magic trick that will have your family and friends begging for seconds! Whether you're looking to use up summer garden zucchini or simply craving an indulgent treat that's slightly more virtuous than your average chocolate bread, this recipe is about to become your new obsession.
Ingredients
- 1 1/2 cups grated zucchini
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
- In a medium bowl, prepare the grated zucchini. If your zucchini is very wet, consider squeezing it gently in a clean kitchen towel to remove excess moisture.
- In a large mixing bowl, combine the sugar and vegetable oil. Whisk them together until the mixture is smooth and well combined.
- Add the eggs one at a time, whisking well after each addition. Then stir in the vanilla extract until fully incorporated.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. This helps to ensure there are no lumps and that the ingredients are evenly distributed.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the grated zucchini and chocolate chips, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula if necessary.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack to cool completely.
- Once cooled, slice and enjoy your delicious Mom's Triple Chocolate Zucchini Bread! Store any leftovers in an airtight container at room temperature for up to 3 days.
Tips
- • For the moistest bread possible, don't skip squeezing excess moisture from the zucchini - this prevents a soggy loaf. • Use fresh, high-quality cocoa powder for the most intense chocolate flavor. • Mix dry and wet ingredients just until combined to keep the bread tender. • For extra decadence, try using a mix of dark, milk, and semi-sweet chocolate chips. • If the bread's top starts browning too quickly, tent it with aluminum foil during baking. • Let the bread cool completely before slicing to help it set and maintain its structure. • Store wrapped tightly to maintain moisture, and it'll stay delicious for up to 3 days at room temperature. • For an even healthier version, you can substitute half the oil with unsweetened applesauce.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 5g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 35mg
