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Easy Chocolate Zucchini Bread Recipe

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Easy Chocolate Zucchini Bread Recipe
Easy Chocolate Zucchini Bread Recipe from www.blondelish.com

Description

This easy chocolate zucchini bread recipe is perfect for chocolate lovers who want to sneak in some veggies in their diet. The bread is moist, chocolatey, and infused with shredded zucchini that adds a hint of freshness to every bite.

Prep Time

The prep time for this recipe is around 15 minutes.

Cook Time

The cook time for this recipe is around 50 minutes.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded zucchini
  • 1 cup chocolate chips

Equipment

  • Loaf pan
  • Mixing bowls
  • Whisk
  • Grater
  • Oven

Method

  1. Preheat the oven to 350°F/180°C.
  2. Grease a 9x5 inch loaf pan with cooking spray or butter.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  4. In a large bowl, beat together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
  5. Mix in the dry ingredients until just combined.
  6. Add the shredded zucchini and chocolate chips, and mix until evenly distributed.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  10. Slice and serve.

Notes

  • Make sure to squeeze out any excess liquid from the shredded zucchini before adding it to the batter.
  • You can use dark or milk chocolate chips, or a combination of both.
  • Store leftover bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

Nutrition Info

  • Serving size: 1 slice (1/10 of the loaf)
  • Calories: 319
  • Total Fat: 16g
  • Saturated Fat: 4g
  • Cholesterol: 43mg
  • Sodium: 238mg
  • Total Carbohydrate: 43g
  • Dietary Fiber: 3g
  • Total Sugars: 27g
  • Protein: 5g

Recipes FAQ

Can I use a different type of flour?

Yes, you can use whole wheat flour or a gluten-free flour blend instead of all-purpose flour. However, the texture and taste of the bread may be slightly different.

Can I substitute the vegetable oil?

Yes, you can use melted coconut oil, canola oil, or melted butter instead of vegetable oil.

Can I freeze the bread?

Yes, you can freeze the bread for up to 2 months. Wrap it tightly in plastic wrap and then in foil before placing it in the freezer. Thaw it overnight in the fridge before serving.

Recipe Tips

  • Use a box grater to shred the zucchini into fine pieces.
  • Don't overmix the batter, as this can result in a tough and dry bread.
  • You can add chopped nuts or dried fruit to the batter for extra texture and flavor.
  • If you want a sweeter bread, you can increase the amount of sugar to 3/4 cup.
  • Make sure to let the bread cool completely before slicing it, as this will prevent it from crumbling.

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