Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread

Introduction

Did you know that incorporating vegetables into baked goods can significantly increase their moisture and nutritional value without sacrificing taste? If you’ve ever wondered how to make a deliciously decadent sweet treat that doubles as a healthier option, it’s time to explore the realm of double chocolate zucchini bread! This recipe not only satisfies your chocolate cravings but also cleverly utilizes zucchini, making it a unique culinary gem. Let’s dive into this delightful combination!

Ingredients List

To make the most scrumptious double chocolate zucchini bread, gather the following ingredients:

• 1 cup grated zucchini (about 1 medium-sized zucchini)
• 1 cup all-purpose flour (or substitute with whole wheat flour for a healthier option)
• ½ cup unsweetened cocoa powder (rich and dark)
• 1 cup granulated sugar (consider coconut sugar for a lower glycemic load)
• ½ cup brown sugar (adds moisture and flavor)
• ½ teaspoon salt
• ½ teaspoon baking powder
• 1 teaspoon baking soda
• 2 large eggs
• ½ cup vegetable oil (or applesauce for a lighter alternative)
• 1 teaspoon vanilla extract
• 1 cup chocolate chips (use dark chocolate for an antioxidant boost)
• Optional: ½ cup chopped nuts (walnuts or pecans for crunch)

Timing

Preparing this double chocolate zucchini bread is a breeze! Here’s how the time breaks down:

• Prep time: 15 minutes
• Cook time: 50-60 minutes
• Total time: Approximately 65-75 minutes, which is about 20% less time than the average quick bread recipe.

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This will ensure your bread cooks evenly!

Step 2: Prepare the Zucchini

Grate the zucchini using a box grater or food processor. Don’t forget to squeeze out excess moisture using a clean kitchen towel—this helps avoid a soggy bread!

Step 3: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar. This ensures even distribution and prevents clumps.

Step 4: Combine Wet Ingredients

In another bowl, whisk the eggs, oil, and vanilla extract until well combined. The oil helps keep the bread moist, while the eggs add airiness.

Step 5: Combine Mixtures

Gently fold the dry ingredients into the wet mixture, taking care not to overmix. This step is crucial for a light texture.

Step 6: Add Zucchini and Chocolate Chips

Fold in the grated zucchini and chocolate chips (and nuts if using). The warm pudding-like batter should now look incredibly rich and inviting!

Step 7: Bake

Pour the batter into a greased loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool Down

Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Nutritional Information

One slice (approximately 1/12 of a loaf) of double chocolate zucchini bread contains:

• Calories: 210
• Protein: 3g
• Carbohydrates: 30g
• Total Fat: 10g
• Fiber: 2g
• Sugar: 14g

Healthier Alternatives for the Recipe

• Gluten-Free: Swap the all-purpose flour with a gluten-free blend.
• Sugar: Use a sugar substitute like stevia or monk fruit to reduce calories.
• Fat: Substitute half of the vegetable oil with unsweetened applesauce for reduced fat content.

Serving Suggestions

Enjoy double chocolate zucchini bread warm, with a pat of butter or a dollop of Greek yogurt for a creamy touch. Pair it with a scoop of vanilla ice cream for an indulgent dessert or serve it as a sweet breakfast alongside a cup of coffee.

Common Mistakes to Avoid

1. Skipping the Grating: Ensure your zucchini is well-grated for evenly distributed moisture.
2. Not Squeezing Out Moisture: Excess moisture can lead to a dense texture.
3. Overmixing the Batter: This can make the bread tough; mix just until combined.

Storing Tips for the Recipe

Store your double chocolate zucchini bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, slice and freeze it in an airtight bag, where it can last for up to 3 months.

Conclusion

This double chocolate zucchini bread recipe beautifully combines the rich flavors of chocolate with the health benefits of zucchini, making it a must-try for culinary enthusiasts. So, roll up your sleeves, grab those ingredients, and experience the delightful fusion of flavors. Don’t forget to share your thoughts and any variations you try!

FAQs

Can I use frozen zucchini in this recipe?
Yes! Just ensure that it’s well-drained before use.

How do I know when my bread is done?
Use the toothpick test—insert a toothpick into the center, and if it comes out clean (or with just a few crumbs), it’s done.

Can I add other ingredients?
Absolutely! Try adding spices like cinnamon or integrating dried fruits for added flavor.

Double Chocolate Zucchini Bread

A moist and decadent bread that cleverly incorporates zucchini, satisfying chocolate cravings while providing nutritional benefits.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 12 servings

Calories 210 kcal

Ingredients

  

Dry Ingredients

• 1 cup all-purpose flour (or whole wheat flour) Substitute with whole wheat flour for a healthier option.
• ½ cup unsweetened cocoa powder Rich and dark for maximum flavor.
• ½ cup granulated sugar Consider coconut sugar for a lower glycemic load.
• ½ cup brown sugar Adds moisture and flavor.
• ½ teaspoon salt
• ½ teaspoon baking powder
• 1 teaspoon baking soda

Wet Ingredients

• 2 large eggs
• ½ cup vegetable oil Or use applesauce for a lighter alternative.
• 1 teaspoon vanilla extract

Add-ins

• 1 cup grated zucchini About 1 medium-sized zucchini, ensure to squeeze out excess moisture.
• 1 cup chocolate chips Use dark chocolate for an antioxidant boost.
• ½ cup chopped nuts Optional: walnuts or pecans for added crunch.

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C).
• Grate the zucchini and squeeze out excess moisture.
• In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar.
• In another bowl, whisk the eggs, vegetable oil, and vanilla extract until well combined.
• Gently fold the dry ingredients into the wet mixture, taking care not to overmix.
• Fold in the grated zucchini and chocolate chips.

Baking

• Pour the batter into a greased loaf pan and smooth the top.
• Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Cooling

• Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Notes

Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, slice and freeze in an airtight bag, lasting up to 3 months. Try variations by adding spices like cinnamon or integrating dried fruits.

Keyword Baking, Chocolate Bread, Healthy Dessert, quick bread, Zucchini Bread

Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.

📩 admin@tastysunrise.com • Pinterest