Growing up, my grandmother always had a way of sneaking vegetables into our favorite treats, and her chocolate zucchini bread was no exception. She would serve it warm with a dollop of whipped cream or simply dusted with powdered sugar, and it quickly became a family favorite. The combination of rich chocolate and the moistness from the zucchini created a loaf that was perfect for breakfast, dessert, or an afternoon snack.
This recipe has been passed down and slightly modified over the years, but the essence remains the same – a deliciously moist, chocolatey bread that’s as easy to make as it is to eat. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is straightforward and yields impressive results every time.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 1/2 cups grated zucchini
- 1 cup chocolate chips
Step-by-Step Instructions
Step 1: Preheat the Oven and Prepare the Pan
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures that your oven is at the right temperature by the time your batter is ready.
- Grease the Loaf Pan: Grease a 9×5-inch loaf pan with cooking spray or butter, ensuring all sides and corners are coated to prevent sticking.
Step 2: Prepare the Dry Ingredients
- Combine Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt. Make sure all the dry ingredients are well combined and any lumps are broken up.
Step 3: Prepare the Wet Ingredients
- Mix Wet Ingredients: In a large bowl, mix together 1/2 cup of vegetable oil, 1/2 cup of granulated sugar, 1/2 cup of brown sugar, 2 large eggs, and 1 teaspoon of vanilla extract. Whisk until the mixture is smooth and well combined. The sugars should be fully dissolved into the wet mixture.
Step 4: Combine Wet and Dry Ingredients
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix; you want to combine them until you no longer see streaks of flour.
Step 5: Add the Zucchini and Chocolate Chips
- Fold in Zucchini and Chocolate Chips: Fold in 1 1/2 cups of grated zucchini and 1 cup of chocolate chips into the batter. The zucchini will add moisture to the bread, and the chocolate chips will provide delightful bursts of chocolate in every bite.
Step 6: Bake the Bread
- Pour Batter into Pan: Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula to ensure it bakes uniformly.
- Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes. To check for doneness, insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs clinging to it (without wet batter), the bread is ready.
Step 7: Cool and Serve
- Cool in Pan: Once baked, remove the loaf pan from the oven and let the bread cool in the pan for about 10 minutes. This allows the bread to set and makes it easier to remove from the pan.
- Transfer to Wire Rack: After 10 minutes, transfer the bread to a wire rack to cool completely. Running a knife around the edges of the pan can help release the bread if it sticks.
Serving Suggestions
- Warm with Butter: Slice and serve warm with a pat of butter.
- With Whipped Cream: Top with a dollop of whipped cream for an extra treat.
- Dust with Powdered Sugar: Sprinkle a light dusting of powdered sugar over the top for added sweetness.
Variations and Substitutions
- Nuts: Add 1/2 cup of chopped walnuts or pecans for extra crunch.
- Different Sweeteners: Substitute coconut sugar or honey for granulated sugar for a different flavor profile.
- Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
- Dairy-Free: Use dairy-free chocolate chips and replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
Conclusion
This Chocolate Zucchini Bread is more than just a dessert; it’s a versatile treat that brings together the best of both worlds – the richness of chocolate and the hidden goodness of zucchini. Its moist texture and rich flavor make it a favorite for any time of day, whether you’re enjoying it with your morning coffee, as an afternoon snack, or as a dessert.
The beauty of this recipe lies in its simplicity and the ability to customize it to suit your preferences. Whether you add nuts for crunch, use different sweeteners, or make it gluten-free, this bread is always a hit. Plus, it’s a sneaky way to include more vegetables in your diet, especially for kids or picky eaters who might not otherwise touch zucchini.
Enjoy baking and savoring this delightful Chocolate Zucchini Bread, and make it a staple in your baking repertoire. Happy baking! 🥒🍫
Chocolate Zucchini Bread
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups grated zucchini
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan with cooking spray or butter.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt until well combined.
- In a large bowl, mix together vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Avoid overmixing.
- Fold in grated zucchini and chocolate chips until evenly distributed.
- Pour the batter into the prepared pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
