Imagine a dessert that combines the rich, decadent flavors of Mexican chocolate with the unexpected moistness of zucchini, creating a mind-blowing bread that's both surprising and irresistible. This Mexican Chocolate Zucchini Bread isn't just another ordinary quick bread – it's a culinary adventure that will tantalize your taste buds with its unique blend of sweet, spicy, and earthy notes. Whether you're looking to sneak some vegetables into a delightful treat or impress your friends with an extraordinary baking creation, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: Mexican
Serves: 1 loaf
Ingredients
- 1 cup grated zucchini
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or cooking spray and line with parchment paper for easy removal.
- Gently squeeze excess moisture from the grated zucchini using a clean kitchen towel or paper towels. This prevents the bread from becoming too wet.
- In a large mixing bowl, whisk together sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
- In a separate bowl, sift together all-purpose flour, cocoa powder, baking soda, cinnamon, cayenne pepper, and salt. Ensure all dry ingredients are evenly mixed.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Do not overmix.
- Gently fold in the prepared grated zucchini, distributing it evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Optional: dust with powdered sugar or drizzle with melted chocolate for extra indulgence.
Tips
- Moisture Management: The key to perfect zucchini bread is removing excess water from the zucchini. Use a clean kitchen towel or paper towels to gently squeeze out moisture, preventing a soggy loaf.
- Don't Overmix: When combining wet and dry ingredients, mix just until they're incorporated. Overmixing can lead to a tough, dense bread.
- Spice It Right: The cayenne pepper adds a subtle kick. If you're sensitive to heat, start with a smaller amount and adjust to taste.
- Check for Doneness: Use the toothpick test – it should come out with just a few moist crumbs. Avoid overbaking, which can dry out the bread.
- Cool Completely: Let the bread cool entirely before slicing to ensure it holds its shape and texture.
- Storage Tip: Wrap the cooled bread tightly in plastic wrap or store in an airtight container to maintain moisture for up to 3-4 days.
- Serving Suggestion: For an extra indulgent touch, serve slightly warm with a dusting of powdered sugar or a drizzle of melted chocolate.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 35mg
