Chocolate Zucchini Bread Recipe
Delight in this moist and fudgy Chocolate Zucchini Bread, a perfect blend of rich cocoa and fresh zucchini that creates a wonderfully tender and flavorful treat. Ideal for chocolate lovers seeking a vegetable-infused dessert, this loaf is packed with dark chocolate chunks for an indulgent texture, baked to perfection for a soft, spreadable crumb that tastes amazing warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 1 large loaf (serves 10-12 slices) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 3 cups grated zucchini (from 2 large or 3 small zucchinis)
- 1 3/4 cups (260g) plain/all-purpose flour
- 1/3 cup (40g) unsweetened cocoa powder, preferably Dutch processed
- 1.5 tsp baking soda (bi-carbonate of soda)
- 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 (reserve some larger chunks)
Instructions
- Preheat the Oven: Set your oven to 180°C (350°F), or 160°C fan-forced, to ensure it’s at the right temperature for baking the zucchini bread.
- Prepare the Loaf Pan: Grease and line a large loaf pan measuring approximately 28 x 15 x 6.5 cm (11 x 6 x 2.5 inches) with baking paper for easy removal of the bread later.
- Prepare the Zucchini: Grab handfuls of grated zucchini and squeeze out excess liquid to prevent sogginess. Place the zucchini in a colander to drain while you prepare the batter.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt to evenly distribute all dry components.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs and sugar until combined. Add the melted butter and vanilla essence, whisking until fully incorporated.
- Combine Mixtures: Pour the wet egg mixture into the bowl with dry ingredients and stir gently with a wooden spoon until just combined. The batter will be thick at this stage.
- Add Zucchini and Chocolate: Fold the squeezed zucchini and chopped dark chocolate chunks into the batter. The mixture will be initially very thick but will loosen to a thick, spreadable consistency.
- Transfer and Bake: Scrape the batter into the prepared loaf pan. Bake for 45 minutes, then cover the loaf with foil and bake for a further 20 minutes, or until a skewer inserted in the center comes out clean aside from melted chocolate streaks.
- Rest the Bread: Let the bread stand in the loaf pan for 15 minutes to set, then remove and cool on a wire rack for an additional 10 minutes before slicing.
- Serve Warm and Enjoy: This bread tastes extra amazing when served warm, with melty chocolate bits and an extra fudgy center.
Notes
- Make sure to squeeze out as much liquid as possible from the zucchini to avoid a soggy bread texture.
- Dutch processed cocoa powder is recommended for a richer chocolate flavor, but natural cocoa can also be used.
- Using a mix of chopped and larger chunks of dark chocolate ensures pockets of gooey melted chocolate throughout the bread.
- This bread keeps well for several days and can be refrigerated or frozen for longer storage.
- For an extra touch, consider adding a handful of chopped nuts or chocolate chips if desired.
Keywords: Chocolate Zucchini Bread, moist zucchini bread, chocolate loaf, fudgy zucchini bread, easy chocolate bread, zucchini dessert
Find it online: https://cookcrisis.com/chocolate-zucchini-bread-recipe/
