Description
Delicious and moist Chocolate Zucchini Bread, perfect for satisfying your sweet tooth while sneaking in some veggies.
Ingredients
Scale
- 3 cups (about 450g) grated zucchini, preferably unpeeled
- 1 3/4 cups (260g) flour, plain/all purpose
- 1/3 cup (40g) unsweetened cocoa powder, preferably dutch processed
- 1 1/2 tsp baking soda (bi-carbonate)
- 1/2 tsp salt
- 2 tsp vanilla essence
- 1 1/4 cup (275g) white sugar
- 2 large eggs
- 100g (about 7 tbsp) unsalted butter, melted
- 300g (10 oz) dark chocolate, coarsely chopped (keep some larger chunks!)
Instructions
- Preheat & Prep Baking Dish: Preheat your oven to 350 degrees F while you prepare your loaf pan by greasing it. Make sure to grease generously to prevent sticking. Forgetting this step could lead to a broken loaf later.
- Mix Zucchini & Chocolate: Combine the grated zucchini with the coarsely chopped chocolate in a bowl. Squeeze out excess moisture from the zucchini to avoid a soggy bread. This step is essential to ensure the bread does not become dense.
- Stir Together Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined. This mixture should look rich and dark. Properly mixing ensures the leavening agent is evenly distributed, helping the bread rise.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the eggs, sugar, and vanilla essence. The mixture should lighten in color and become frothy, which aids in the rise of the bread. Avoid overmixing to prevent a heavy loaf.
- Fold in Dry & Zucchini Mixtures: Gently fold the dry ingredients and zucchini-chocolate mixture into the wet batter just until combined. A few flour streaks should still be visible. Overmixing can result in a dense texture that can ruin the bread.
- Pour & Smooth Batter: Pour the batter into your greased loaf pan and smooth the top with a spatula. A thick and glossy batter ensures even baking, so do not skip this step.
- Bake & Monitor Progress: Place the loaf in the preheated oven and bake for about 1 hour. Monitor the baking and cover it with foil if the top begins to brown too quickly to avert burning.
- Cool & Enjoy: Once baked, allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack. Cooling helps maintain the texture and prevents sogginess.
Notes
- Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
- Use coarsely chopped chocolate for melty pockets.
- Ensure to squeeze out excess moisture from the zucchini effectively.
- Serve warm for a fudgier texture.
- Reheat in an oven at 350 degrees F for about 10 minutes to regain warmth and fudginess.
- Pair with whipped cream for a dessert, serve with a scoop of vanilla ice cream, enjoy with coffee or tea, or top with chocolate ganache for extra indulgence.
- Add chopped nuts for added crunch or incorporate spices like cinnamon or nutmeg for flavor variation. Whole wheat flour can be used for a healthier option.
- Select firm and unblemished zucchini for best results. For substitutions, semi-sweet or sweet chocolate can be used in place of dark chocolate; remember to avoid unsweetened chocolate.
Nutrition
- Serving Size: 1 slice
- Calories: 437
- Sugar: 36g
- Sodium: 425mg
- Fat: 19g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 54mg