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Chocolate Zucchini Bread
The chocolate zucchini bread is very fudgy, soft, and moist. You can’t even taste the zucchini because it’s made with chocolate chips and unsweetened cocoa powder! But they also give this bread an extraordinarily rich, soft, and tempting texture.
We truly adore this combination for a quick snack, sweet breakfast, or healthy dessert since chocolate and zucchini just go together.
Best chocolate zucchini bread recipe
Mixing veggies with chocolate could be the answer if you’ve been attempting to sneak more vegetables into your diet or the meals you provide your kids but are failing. Even the most finicky eaters will be fooled by this bread into eating some zucchini and even asking for more. The bread is so dense and delicious that it nearly tastes like biting into a brownie since it is so seductively fudgy and chocolatey. Actually, the shredded zucchini is what gives the dish its wonderful texture. The nicest aspect of the ingredient is that you can’t taste it, but it gives the recipe, the most incredible, delicate, and moist texture.
For a wonderful crunch, I like to add heaps of chocolate chips and walnuts. The greatest excuse for eating chocolate for morning is this recipe, which makes the ideal coffee snack. I like that it freezes nicely, so I can store it there if I need to keep it a secret from myself. Additionally, this dish makes a wonderful present; simply wrap it beautifully and you’ll be the nicest hostess around!
If you like this try our Chocolate Zucchini Muffins
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 cup light brown sugar
- 1/4 cup unsalted butter melted.
- 1/4 olive oil or canola oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups packed shredded zucchini about 1 medium zucchini (do NOT press to remove excess water)
- 1 1/4cupssemisweet chocolate chips divided.
- 1/2cupwalnutschopped
Instructions
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Preheat oven to 350°F.
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Grease a 9-by-5-inch loaf pan with nonstick baking spray (I like the one with flour) and set aside.
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In a medium bowl combine flour, cocoa powder, baking powder, and sea salt, whisk to combine or if you have time, it is better to sift all the ingredients. Set aside.
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Add to a large bowl: brown sugar, melted butter, oil, eggs, and vanilla extract. Using a whisk stir the ingredients until fully combined and the mixture is smooth and shiny.
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Add the dry ingredients to the wet ingredients, and gently fold in with a spatula, careful not to overmix.
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Add the shredded zucchini and walnuts. Stir to combine.
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Add 1 cup of chocolate chips and stir to combine.
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Transfer the batter to the prepared pan and sprinkle the remaining 1/4 cup of chocolate chips on top.
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Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, with no raw batter onto it. Start checking on the bread at the 50-minute mark, and if still needs to bake more, check on it every 5 minutes.
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Once fully baked, remove the pan from the oven and place it on a wire cooling rack. Let the bread cool in the pan for 15 minutes. For easy removal, run a knife around the edges of the bread and gently remove it from the pan onto a wire cooling rack, let it stand until slightly warm.
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Cut into slices and serve. Enjoy!
