If you're looking for a deliciously moist treat that cleverly incorporates a hidden veggie, look no further than Janice's Chocolate Zucchini Bread! This delightful loaf combines the rich flavors of chocolate with the subtle sweetness of zucchini, making it a perfect snack or dessert for any chocolate lover. With just 20 minutes of prep time and a heavenly aroma wafting through your kitchen as it bakes, you'll be tempted to slice into this indulgent bread long before it's fully cooled. Ready to discover the secret to this scrumptious recipe? Let’s dive in!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 70 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup grated zucchini
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal of the bread after baking.
- In a large mixing bowl, combine 1 cup of grated zucchini and 1 cup of sugar. Mix well until the sugar is evenly distributed and the zucchini is coated.
- Add 1/2 cup of vegetable oil to the zucchini mixture. Stir until the oil is fully incorporated.
- Crack 2 large eggs into the mixture and add 1 teaspoon of vanilla extract. Beat the mixture with a whisk or fork until the eggs are fully blended in.
- In a separate bowl, sift together 1 1/2 cups of all-purpose flour, 1/2 cup of cocoa powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. This will help to ensure there are no lumps and the dry ingredients are evenly mixed.
- Gradually add the dry ingredients to the wet zucchini mixture, stirring gently with a spatula or wooden spoon. Mix until just combined; be careful not to overmix, as this can make the bread tough.
- Fold in 1/2 cup of chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even baking.
- Place the loaf pan in the preheated oven and bake for 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. After that, carefully transfer the bread to a wire rack to cool completely.
- Once cooled, slice the Chocolate Zucchini Bread and enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Tips
- Choose the Right Zucchini: Opt for medium-sized zucchini, as they tend to be sweeter and less watery. Grate them finely for better incorporation into the batter.
- Don’t Skimp on the Chocolate Chips: For an extra chocolatey experience, feel free to add more than the recommended half cup of chocolate chips. Dark chocolate chips can also enhance the flavor!
- Mixing Technique: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense loaf, so be gentle!
- Check for Doneness: Ovens can vary, so keep an eye on your bread as it bakes. A toothpick should come out clean or with a few moist crumbs when it’s ready.
- Cooling Time: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. This prevents it from becoming soggy and helps maintain its structure.
- Storage Tips: To keep your Chocolate Zucchini Bread fresh, store it in an airtight container at room temperature for up to 3 days, or refrigerate it to prolong its deliciousness.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 35g
Protein: 4g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 35mg
