Chocolate Zucchini Bread
A delightful and nutritious twist on traditional bread, packed with rich chocolate flavor and hidden zucchini for added moisture and health benefits.
Ingrédients
Wet Ingredients
- 1 cup grated zucchini Make sure to squeeze out excess moisture.
- 1/2 cup vegetable oil Can substitute with unsweetened applesauce for lower fat.
- 1/2 cup granulated sugar Can substitute with honey or maple syrup.
- 1/2 cup brown sugar
- 2 large eggs For vegan, use flax eggs.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour Can substitute with gluten-free flour.
- 1/2 cup unsweetened cocoa powder Best for achieving rich chocolate flavor.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Optional Ingredients
- 1/2 cup chocolate chips Optional, but adds great flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- Grate your zucchini and squeeze excess moisture with a clean cloth.
Mixing
- In a large bowl, combine grated zucchini, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until smooth.
- In another bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually fold the dry ingredients into the wet ingredients, mixing just until combined.
- If using, fold in chocolate chips.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cooling
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving
- Slice and serve plain or with butter or cream cheese.
Notes
This bread freezes well; wrap it tightly and use within three months. Thaw in the refrigerator overnight for best texture.