Imagine a dessert that's so rich, chocolatey, and moist that you'd never guess it's secretly packed with nutritious zucchini! This Zucchini Chocolate Wave Bread is the ultimate culinary magic trick that transforms an ordinary vegetable into an extraordinary treat. Perfect for sneaking extra nutrients into your family's diet or satisfying your deepest chocolate cravings, this recipe proves that healthy can also be incredibly delicious.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups grated zucchini
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 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.
- In a large mixing bowl, combine the grated zucchini and sugar. Let it sit for about 5 minutes to allow the zucchini to release some moisture.
- Add the vegetable oil, eggs, and vanilla extract to the zucchini mixture. Whisk everything together until well combined and smooth.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. This will help to aerate the dry ingredients and remove any lumps.
- Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, you can cover it loosely with aluminum foil for the last 15 minutes of baking.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Slice the Zucchini Chocolate Wave Bread once it has cooled, and enjoy it as a delicious snack or dessert!
Tips
- Don't skip the zucchini moisture step - letting it sit with sugar helps release excess water and enhances the bread's texture.
- Use fresh, firm zucchini and grate it finely for the best results.
- Avoid overmixing the batter to keep the bread tender and prevent tough texture.
- For extra richness, use high-quality cocoa powder and chocolate chips.
- Check the bread's doneness with a toothpick - a few moist crumbs are perfect.
- Allow the bread to cool completely before slicing to help it set and maintain its structure.
- Store in an airtight container to keep it moist for up to 4 days, or freeze for longer preservation.
Nutrition Facts
Calories: 310kcal
Carbohydrates: 38g
Protein: 4g
Fat: 17g
Saturated Fat: 5g
Cholesterol: 35mg
