If you think vegetables have no place in dessert, think again! This Moist Chocolate Zucchini Bread is here to change your mind, proving that healthy can be delicious. Packed with rich chocolate flavor and the hidden goodness of zucchini, this recipe is the perfect way to indulge your sweet tooth without the guilt. Whether you’re looking for a delightful breakfast treat, a midday snack, or a sweet addition to your dessert table, this loaf is sure to impress. Plus, it’s incredibly easy to make! Dive into our recipe and discover how to whip up this decadent yet wholesome delight in no time!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup grated zucchini
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 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 of the bread.
- In a medium bowl, grate 1 cup of zucchini. Make sure to squeeze out any excess moisture using a clean kitchen towel or paper towels. This will help prevent the bread from becoming too wet.
- In a large mixing bowl, combine 1 cup of sugar and 1/2 cup of vegetable oil. Whisk them together until well blended.
- Add 2 eggs to the sugar and oil mixture. Continue whisking until the mixture is smooth and creamy.
- Stir in 1 teaspoon of vanilla extract, mixing well to incorporate the flavor.
- In another bowl, sift together 1 cup of all-purpose flour, 1/2 cup of cocoa powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. This will help to evenly distribute the dry ingredients and prevent clumping.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to a denser bread.
- Fold in the grated zucchini and 1/2 cup of chocolate chips into the batter. Ensure that both are evenly distributed throughout the mixture.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean or with a few moist crumbs.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely.
- Slice and enjoy your moist chocolate zucchini bread either warm or at room temperature. It can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Tips
- Prep Your Zucchini: Make sure to squeeze out as much moisture as possible from the grated zucchini. This will help keep your bread from becoming too wet and ensure a perfect texture.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a denser loaf, so keep it gentle!
- Add Extra Flavor: For a little twist, consider adding a teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients for added warmth and spice.
- Chocolate Chips Galore: Feel free to experiment with different types of chocolate chips—dark, milk, or even white chocolate can elevate the flavor profile of your bread.
- Check for Doneness: Ovens can vary, so start checking your bread a few minutes before the recommended baking time. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Storage Tips: To keep your bread fresh, store it in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week. You can also freeze slices for a quick treat later on!
Nutrition Facts
Calories: 290kcal
Carbohydrates: 35g
Protein: 4g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 35mg
