Chocolate Zucchini Bread

Introduction

Chocolate Zucchini Bread is essentially a lovely treat that mingles the decadence of chocolate with moist green zucchinis. A fun, clever way to get your kiddo chowing down on veggies in a sweet snack every kid will love. Warm it up and have a slice with coffee or as an afternoon snack!

Why Make This Recipe

This recipe is great for a number of reasons. First, it’s simple—so even if you are new to cooking, there is no problem. Second, it’s a yummy way to use up zucchini this time of year — from your garden or someone elses! Besides, who does not appreciate a sweet chocolate treat that is kinda sorta healthy? This bread is a crowd pleaser for the whole family!

Chocolate Zucchini Bread Recipe

Ingredients:

 

• 1 1/2 zucchini (finely grated, on the small side of a box grater)
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder 5.
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup of dark chocolate chips (¾ cup for the batter and ¼ to sprinkle on top before baking )
• 2 large eggs, at room temperature
• 1/4 cup vegetable oil
• 1/3 cup sour cream
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract

Directions:

 

1. The process begins with preheating your oven to 350°F (175°C). Prepare a 9×5" loaf pan with parchment paper for easy removal.
2. In a large mixing bowl combine all the flour, cocoa powder and baking soda together with ¾ cup of chocolate chips making sure that they are dispersed throughout evenly. Set aside.
3. Beat the eggs, vegetable oil and sour cream with sugar and vanilla extract in a medium mixing bowl until smooth.
4. Pour wet ingredients into dry and mix until just combined Do not overmix.
5. Carefully fold the finely grated zucchini into the batter and combine well.
6. Spread in the prepared loaf pan. Top with remaining chocolate chips.
7. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
8. Cool the bread in the pan completely before taking out to slice.

How to Serve Chocolate Zucchini Bread

This Chocolate Zucchini Bread is best served warm or at room temperature. Just as delicious all on its own or topped with butter and served warm alongside a scoop of ice-cream. Great for breakfast, a snack or dependent upon how sweet you need it to be honest!

Storage Tips for Chocolate Zucchini Bread

Store in an airtight container or wrap well with plastic to keep the bread fresh. It will last well at room temperature for up to 3 days or in the fridge for about a week. You can also freeze this for up to 3 months. This last step is crucial and will prevent any water from getting in.

 

How to Make Chocolate Zucchini Bread

 

• Be sure to drain your zucchini well – this extra moisture will lead to rubbery bread.
• Revamp the recipe by exchanging mini chocolate chips instead!
• If you want a heavier chocolate taste, up the cocoa powder by 2 tbsp.

Variation

For added texture functionality, throw some walnuts or pecans in there. Healthier options are used by substituting some sugar for honey and whole wheat flour.

FAQs

 

1. Can I use frozen zucchini? Using frozen zucchini: If using frozen you can find directions here. But, goot news is that this cake can actually be pre-baked and kept securely in the freezer for another time. Simply thaw & then squeeze out any excess moisture before mixing int he batter.
2. Is this bread vegan and gluten-free? Absolutely! Swap regular flour for a gluten-free all-purpose flour blend.
3. When do I know the bread is finished baking? Stick a toothpick in center of bread. If you pull it out and a toothpick inserted in the center comes clean or with just a few moist crumbs, take it out of the oven!