Why Make This Recipe
Chocolate Zucchini Bread is a delightful treat that combines the richness of chocolate with the health benefits of zucchini. It’s moist, flavorful, and a great way to sneak in some vegetables without anyone noticing! Perfect for breakfast, snacks, or dessert, this recipe is a crowd-pleaser. Plus, it’s simple to make and can be enjoyed straight from the oven or later in the week.
How to Make Chocolate Zucchini Bread
Ingredients
- 3 cups grated zucchini (2 large or 3 small) (Note 1)
- 1 3/4 cups (260g) flour, plain/all-purpose
- 1/3 cup (40g) unsweetened cocoa powder, preferably Dutch processed (Note 2)
- 1.5 tsp baking soda (bi-carbonate) (Note 3)
- 1/2 tsp salt
- 2 tsp vanilla essence
- 1 1/4 cup (275g) white sugar
- 2 eggs
- 100g / 7 tbsp unsalted butter, melted
- 300g / 10 oz dark chocolate, coarsely chopped (keep some larger chunks!) (Note 4)
Directions
- Preheat your oven to 180°C/350°F (160°C fan).
- Grease and line a large loaf pan (28 x 15 x 6.5 cm or 11 x 6 x 2.5 inches).
- Grab handfuls of zucchini and squeeze out the excess liquid. Place the zucchini in a colander to drain while you prepare the batter.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs and sugar. Next, add the melted butter and vanilla, whisking until fully combined.
- Pour the egg mixture into the flour mixture and stir with a wooden spoon until the flour is just incorporated. The batter will be thick.
- Add the drained zucchini and chopped chocolate, stirring to combine. The batter will loosen into a thick, spreadable consistency.
- Scrape the batter into the prepared loaf pan and bake for 45 minutes. Cover with foil and bake for an additional 20 minutes, or until a skewer inserted into the center comes out clean (except for melted chocolate streaks).
- Allow the bread to stand in the loaf pan for 15 minutes before removing it. Cool on a rack for another 10 minutes before slicing.
- For an extra treat, serve warm to enjoy melty chocolate bits in a fudgy center!
How to Serve Chocolate Zucchini Bread
This Chocolate Zucchini Bread is fantastic served warm, sliced with a pat of butter. It can also be enjoyed plain, with a dusting of powdered sugar, or even topped with whipped cream or ice cream for a dessert twist.
How to Store Chocolate Zucchini Bread
Store any leftover bread in an airtight container at room temperature for 3-4 days. You can also refrigerate it for up to a week. For longer storage, slice it and freeze the pieces in a resealable bag for up to three months. Just thaw as needed and enjoy!
Tips to Make Chocolate Zucchini Bread
- Make sure to squeeze out as much liquid from the zucchini as possible to avoid a soggy loaf.
- Choose high-quality dark chocolate for the best flavor.
- Feel free to add nuts or even chocolate chips for extra texture.
- Adjust the sugar level to your taste; you can reduce it slightly if you prefer a less sweet bread.
Variation
For a healthier version, you can replace half of the all-purpose flour with whole wheat flour. You can also substitute the sugar with honey or maple syrup for a natural sweetener.
FAQs
1. Can I use frozen zucchini?
Yes! Just make sure to thaw it and squeeze out the excess moisture before using it in the recipe.
2. Can I use a different type of chocolate?
Absolutely! You can use milk chocolate or white chocolate if you prefer a sweeter flavor.
3. How can I tell when the bread is done baking?
Insert a skewer in the center of the loaf. If it comes out clean or with a few melted chocolate streaks, your bread is done!
