Chocolate Zucchini Bread

Chocolate Zucchini Bread

Imagine a warm slice of chocolate zucchini bread fresh out of the oven, the delightful contrast of rich cocoa and tender zucchini playing a delectable game on your palate. This recipe is not just a treat; it’s an irresistible celebration of baking that evokes nostalgia and joy with every bite. It’s a fantastic way to incorporate veggies into dessert, making it a kid-friendly favorite that can even please picky eaters. Fast to prepare and loaded with gooey chocolate chips, this fast family-favorite will have everyone coming back for seconds. It’s time to indulge in the magic of chocolate zucchini bread!

Are you craving something chocolatey and moist?

Who doesn’t have that sweet-tooth moment when the urge to sink your teeth into something, well, sinful, strikes? Perhaps you’re reminiscing about your childhood, where desserts felt like little hugs in the form of baked goodness. Or maybe you’ve taken on the challenge of trying to sneak in some veggies into your treats—who can resist chocolate? Are you ready to buckle up for a baking adventure that puts your cravings front-and-center?

Why You’ll Love This Recipe

You’ll absolutely adore this chocolate zucchini bread for several reasons.

• Easy Prep: The straightforward step-by-step directions make it a breeze to whip up even on the busiest of days.

• Healthy Twist: This lush loaf includes zucchini, adding moisture and nutrients, so you can enjoy dessert with a bit of peace of mind.

• Crowd-Pleaser: The combination of rich cocoa and chocolate chips ensures that guests of all ages will be clamoring for more.

• Minimal Ingredients: With just a handful of pantry staples and zucchini, this recipe shines both for its convenience and flavor.

• Versatile: Enjoy it as a breakfast treat, an afternoon snack, or a dessert; it’s fabulous any time of day!

Ingredients

Let’s gather our sweet elements to create this indulgent delight. You’ll need:

• 2 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 cup coconut oil (melted)
• 2/3 cup granulated sugar
• 2/3 cup light brown sugar
• 1/2 cup sour cream
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 2 1/2 cups grated zucchini
• 1 cup semi-sweet chocolate chips
• 3/4 cup shredded sweetened coconut

Feel free to notice how the mingling of these rich ingredients invites wonderful aromas just waiting to waft through your kitchen!

Timing

This chocolate zucchini bread is perfect for both the busy baker looking for quick results and the slow foodie savoring every moment of creation.

From the first whisk to the final slice, it takes a little over an hour to prepare and bake, making it an ideal weekend project or after-school baking fest. In no time, you’ll be indulging in the soft, chocolaty goodness that will have everyone singing your praises!

Step-by-Step

1. Preheat your oven to 350°F (175°C). Spray two 8×4-inch loaf pans with baking spray and/or line with parchment paper.

2. In a medium bowl, whisk together the flour, cocoa, salt, baking soda, baking powder, and ground cinnamon. The earthy scent of cocoa and freshly ground spices will elevate your anticipation.

3. In a large bowl with an electric mixer, combine the melted coconut oil with both sugars until combined. The mixture should be creamy and almost inviting.

4. Mix in the sour cream until it’s thoroughly blended and luxurious. Next, crack in the eggs one by one, adding the vanilla extract in the mix. With every addition, the batter will become velvety smooth!

5. Slowly add the dry ingredients to the wet ingredients. Mix until just combined; we want to keep that perfect texture!

6. Stir in the grated zucchini and mix until the batter is evenly moistened. Imagine those bits of veggie adding a subtle moisture to the rich base.

7. Fold in the semi-sweet chocolate chips and shredded coconut for added texture and flavor!

8. Evenly divide the luscious batter into the prepared pans and bake in the preheated oven for 55-60 minutes or until a toothpick inserted in the center comes out clean.

9. Cool the bread in the pan for 30 minutes before transferring to a wire rack to cool completely. The tantalizing scent will have everyone gathering around!

Nutritional Information

This chocolate zucchini bread is a delightful indulgence but, like any dessert, moderation is key! Each slice has approximately 290 calories, offering a blend of carbs, fats, and protein that will satisfy your sweet tooth while leaving room for occasional indulgences.

Healthier Alternatives

You can make delicious low-sugar or dairy-free swaps in this recipe if you’re looking to lighten the load.

• Substituting coconut sugar for granulated sugar allows for a lower glycemic impact.
• Swap sour cream for Greek yogurt to reduce fat while keeping the creamy texture!
• Use almond milk or any dairy-free yogurt to maintain moisture without dairy.

Feel free to get creative and make this recipe accommodate your dietary needs!

Serving Suggestions

Serving this chocolate zucchini bread can be as simple or as fancy as you like. How about pairing it with a scoop of vanilla ice cream for a delightful dessert?

Imagine it drizzled with warm chocolate sauce or served alongside fresh berries for zest.

For holiday gatherings, slice it into bite-sized pieces and display it on a festive platter! The options are endless, and each scenario will prompt compliments from your guests!

Common Mistakes

When embarking on this baking adventure, avoid common pitfalls to ensure your bread turns out perfectly:

• Overbaking: Be cautious! Your zestful loaf may dry out. Check it a few minutes earlier than the recommended time.
• Texture Issues: Not mixing the dry and wet ingredients correctly can affect the bread’s moistness. Aim for just mixed—no overworking!
• Messy Workstation: To keep your area clean, measure out your ingredients beforehand and use bowls that are easy to clean!

Storing Tips

After a delightful bake, you’ll want to know how to keep this sweet treasure as fresh as the day you made it!

• Freezing Portions: Wrap individual slices in plastic wrap and store them in an airtight container for up to three months. Simply thaw and enjoy!
• Reheating Instructions: A quick 10-15 seconds in the microwave will return that gooey goodness to your delicious slices!

Tempted to Bake It ASAP?

It’s time to revive those sweet memories and hit the kitchen! The delightful aroma of chocolate zucchini bread fills the air, wrapping you in warmth as it bakes. Your family and friends won’t just thank you for it—they’ll be begging for the recipe! Start baking now, and you might just find this chocolatey marvel elevating your everyday moments into something extraordinary!

FAQs

1. Can I use other types of flour?
   Yes! Try using whole wheat flour for a nuttier flavor.

2. What can I substitute for eggs?
   Flaxegg (1 tablespoon of ground flaxseed with 3 tablespoons of water) works great!

3. How do I know if my bread is done?
   A toothpick inserted into the center should come out clean or with a few moist crumbs.

4. Can I add nuts to the batter?
   Absolutely! Pecans or walnuts will add a delightful crunch.

5. What happens if I skip the cocoa powder?
   You’ll have a delicious zucchini bread but missing that chocolatey indulgence!

With this comprehensive guide, you’re now equipped to create a mouthwatering chocolate zucchini bread that will delight every palate! Happy baking!

Chocolate Zucchini Bread

A moist and rich chocolate zucchini bread that combines the goodness of vegetables with the delight of chocolate, making it a favorite among kids and adults alike.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 16 slices

Course: Dessert, Snack

Cuisine: American

Calories: 290

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2.5 cups all-purpose flour
• 0.5 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 0.5 teaspoon baking powder
• 1 teaspoon ground cinnamon

Wet Ingredients

• 1 cup coconut oil (melted)
• 2/3 cup granulated sugar
• 2/3 cup light brown sugar
• 0.5 cup sour cream can be replaced with Greek yogurt
• 3 large eggs or substitute with a flaxegg per egg
• 2 teaspoons pure vanilla extract

Mix-ins

• 2.5 cups grated zucchini
• 1 cup semi-sweet chocolate chips
• 0.75 cup shredded sweetened coconut

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Spray two 8×4-inch loaf pans with baking spray and/or line with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa, salt, baking soda, baking powder, and ground cinnamon.

Mix Wet Ingredients

1. In a large bowl with an electric mixer, combine the melted coconut oil with both sugars until creamy.
2. Mix in the sour cream until blended, then add the eggs one by one, mixing in the vanilla extract until velvety smooth.

Combine and Bake

1. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
2. Stir in the grated zucchini until evenly moistened.
3. Fold in the chocolate chips and shredded coconut.
4. Divide the batter into the prepared pans and bake for 55-60 minutes, or until a toothpick inserted comes out clean.

Cooling

1. Cool the bread in the pan for 30 minutes before transferring to a wire rack to cool completely.

Notes

Consider pairing this bread with vanilla ice cream or drizzling with warm chocolate sauce for serving.