Craving a guilt-free chocolate indulgence? This chocolate zucchini bread recipe transforms a sneaky veggie into a decadent, moist treat that will disappear in minutes. Get ready to unlock the secret to a surprisingly simple and delicious bake!
About This Recipe
I'm super excited to share this loaded breakfast hash with you—it's got everything you could want in a morning meal! We're talking about a skillet full of crispy, smashed potatoes, savory meats, and perfectly cooked eggs. I promise it's worth getting out of bed for!
This recipe is awesome because it's totally customizable, too. Feel free to throw in any veggies you've got in the fridge. Don't be nervous about the instructions—I know it looks long but I swear it's so easy you can prepare it with your eyes closed… well, please don't do that! The recipe showcases ease of preparation, much like a simple cake recipe.
Nutritionally speaking, you're looking at a hearty serving that clocks in around 555 calories, with a good mix of carbs, protein, and fats to keep you going all morning long. I promise you will love this recipe!
Key Ingredients
Let's explore into the stars of this breakfast show—the key ingredients that'll transform simple stuff into a morning masterpiece! It all starts with zucchini (about 1 1/2 cups, grated)—don't peel it; the green flecks add such a great look!
Next, chocolate. 'Cause what's life without a little chocolate, right? I use 1/2 cup of cocoa powder for that deep, rich flavor. Flour is next, but not until after adding the eggs! The zucchini also adds essential moisture to the bread.
- 2 cups of all-purpose flour
- 1 teaspoon of baking soda, guarantees fluffiness
- A pinch of salt—1/4 teaspoon—balances the sweetness!
Remember the unsung heroes—vanilla extract (1 teaspoon), oil (1/2 cup), and sugar (1 cup granulated, or a mix of white and brown). This combo guarantees the bread is moist, not too sweet, and perfectly yummy every time!
Step-by-Step Guide
Alright, ready to explore into making this awesome chocolate zucchini bread? First, I get my oven preheated to 350°F (175°C). Grease and flour a 9×5 inch loaf pan—no one likes bread stuck to the pan!
Next, I whisk together my dry ingredients: 1 1/2 cups flour, ½ cup cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt. Make sure it's well mixed!
In another bowl, I combine the wet ingredients: 1 cup sugar, ½ cup oil, 2 eggs, and 1 teaspoon vanilla extract. Then, I stir in 1 cup of shredded zucchini. Don't worry, you won't taste it—it just makes the bread moist!
Add the dry ingredients to the wet ingredients, mixing until just combined. I pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean. Let it cool before slicing. Time to dig in!
Tips and Variations
A few great tips and variations can really take your chocolate zucchini bread to the next level—trust me, I've tried them all!
Don't skip squeezing out excess moisture from the zucchini; otherwise, you'll end up with a soggy loaf—and nobody wants that! Plus consider using brown butter; its nutty flavor really gives depth.
Speaking of flavors, let's chat changes! I enjoy experimenting and you can too!
- Chocolate Chips: Mix in 1 cup semi-sweet or dark chocolate chips for added gooeyness.
- Nuts: Add 1/2 cup chopped walnuts or pecans for a delightful crunch.
- Espresso Powder: Dissolve 1 teaspoon espresso powder into the wet ingredients to enhance the chocolate flavor.
Go on—give these a try. I know you'll love them!
Short Recipe Version
Prep Time: 15 minutes
Cook Time: 50-60 minutes
Serving Size: 12 slices
Ingredients:
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup granulated sugar
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 ½ cups shredded zucchini
½ cup chocolate chips (optional)
Instructions:
- Preheat oven to 350°F (175°C).
- In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, combine sugar, oil, eggs, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the shredded zucchini and chocolate chips (if using).
- Pour batter into a greased loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool before slicing and serving.
Nutrition Information (per serving, estimated):
Calories: 250
Fat: 14g
Saturated Fat: 4g
Cholesterol: 35mg
Sodium: 200mg
Carbohydrates: 32g
Sugar: 18g
Protein: 4g