Double Chocolate Zucchini Bread

Introduction

Double Chocolate Zucchini Bread: The Ultimate Indulgence

Get ready to experience the perfect combination of chocolatey decadence and wholesome zucchini with this double chocolate zucchini bread recipe. It’s not just a dessert; it’s a moist, rich, and flavorful treat that sneaks a little extra nutrition into your indulgence. Versatile and easy to make, this recipe is a keeper for anyone looking to satisfy their sweet tooth while incorporating a hint of veggies.

Detailed Ingredients with Measures

A well-balanced mix of sweet and flavorful ingredients

– All-purpose Flour: 1 and 1/2 cups (190g)
– Unsweetened Cocoa Powder: 1/2 cup (41g)
– Baking Powder: 1 teaspoon
– Baking Soda: 1/2 teaspoon
– Salt: 1/2 teaspoon
– Ground Cinnamon: 1 teaspoon
– Semi-Sweet Chocolate Chips: 1 cup (180g)
– Grated Zucchini: 1 and 1/2 cups, tightly packed (260g)
– Melted Coconut Oil or Canola Oil: 1/2 cup (120ml)
– Light Brown Sugar: 3/4 cup (150g), packed
– Granulated Sugar: 1/4 cup (50g)
– Large Eggs: 2, at room temperature
– Vanilla Extract: 2 teaspoons

Prep Time

Quick and simple preparation steps make this recipe a breeze

This recipe involves straightforward preparation. Start by preheating your oven to 350°F (177°C). Grease a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal of the bread after baking. In a large mixing bowl, whisk together the dry ingredients such as flour, cocoa, cinnamon, and leavening agents. Separately, mix the wet ingredients, including oil, sugars, eggs, and vanilla. Combine dry and wet ingredients, and fold in the grated zucchini and chocolate chips to complete your batter.

Cook Time, Total Time, Yield

Baking essentials and recipe output

– Cook Time: Approximately 45-55 minutes, based on your oven. Monitor with a toothpick inserted into the bread; it should come out clean or with a few moist crumbs.
– Total Time: Combining prep and cooling time, this recipe takes about 1 hour and 30 minutes in total.
– Yield: This recipe yields 1 loaf, approximately 10-12 delicious slices depending on how generously you cut them.

Enjoy the rich chocolate flavor and moist texture of this delightful zucchini bread. Perfect as a dessert, snack, or even part of a decadent brunch spread, this double chocolate zucchini bread is sure to impress anyone who takes a bite!

Detailed Directions and Instructions

Step 1: Prepare Equipment and Ingredients

Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan with non-stick spray or line it with parchment paper. Set it aside.

Step 2: Grate and Prep Zucchini

Grate the zucchini, then lightly blot it with a clean kitchen towel or paper towel to remove some excess moisture. Do not completely dry it out as the moisture helps keep the bread tender. You will need 1 and 1/2 cups of shredded zucchini.

Step 3: Combine Wet Ingredients

In a large bowl, whisk together the melted coconut oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and combined. Whisk in the milk until fully incorporated.

Step 4: Mix Dry Ingredients

In a separate medium-sized bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

Step 5: Combine Wet and Dry Ingredients

Pour the dry ingredients into the wet ingredients in two additions, stirring gently with a spatula until just combined. Do not overmix. The batter will be thick.

Step 6: Fold in Zucchini and Chocolate Chips

Gently fold the shredded zucchini and chocolate chips into the batter until evenly distributed.

Step 7: Pour Batter into the Pan

Pour the batter into the prepared loaf pan, spreading it evenly to the edges.

Step 8: Bake

Bake for about 55–65 minutes or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs. If the top of the bread is browning too quickly in the oven, tent it loosely with aluminum foil after the first 30 minutes of baking.

Step 9: Cool

Remove the bread from the oven and allow it to cool in the pan for 20 minutes. Then, carefully transfer it to a wire rack to cool completely.

Step 10: Slice and Serve

Once completely cooled, slice the bread and serve as desired. Store leftovers properly to maintain freshness.

Notes

Note on Zucchini

It’s not necessary to peel the zucchini before shredding it, as the skin softens and practically disappears when baked.

Note on Cocoa Powder

Use natural cocoa powder for this recipe, as it reacts appropriately with baking soda to give the zucchini bread its rise.

Note on Storage

Cover and store leftover bread at room temperature for up to 2 days, or in the refrigerator for up to 1 week.

Note on Freezing

The bread can be frozen for up to 3 months. Wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag before freezing. Thaw overnight in the refrigerator or at room temperature before slicing and serving.

Cook Techniques

Shredding the Zucchini

To get the perfect texture for your zucchini bread, finely shred the zucchini. You do not need to peel the zucchini before shredding; keeping the peel provides additional moisture and nutrients. Use the small holes on a box grater for best results.

Preparing the Zucchini

After shredding, avoid squeezing the zucchini dry unless specified. Keeping the moisture intact is crucial for the bread’s overall moist and tender texture.

Using Room Temperature Ingredients

Ensure ingredients like eggs and yogurt are at room temperature. This helps them combine more easily, resulting in a smoother batter and more consistent baking.

Properly Mixing Ingredients

When mixing wet and dry ingredients, gently fold them together until just combined. Overmixing can lead to dense bread due to overdeveloping the gluten.

Choosing the Right Baking Pan

Opt for a metal loaf pan for the best heat conduction. Glass or ceramic pans can work but may require adjustments to baking time.

Testing for Doneness

To check if the zucchini bread is fully baked, insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, it’s done. Avoid overbaking as it can dry out the bread.

Cooling the Bread

Once baked, allow the bread to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This helps the loaf set and avoids crumbling when slicing.

FAQ

Can I use frozen zucchini instead of fresh?

Yes, frozen shredded zucchini can be used. Thaw it first, and lightly pat dry to remove excess water, but do not fully squeeze out the liquid as the bread relies on that moisture.

Do I need to peel the zucchini before shredding?

No, peeling the zucchini is unnecessary. The peel softens during baking, and it also adds extra nutrients and moisture to the bread.

Can I substitute the all-purpose flour with a different type of flour?

You can substitute with whole wheat flour or a 1:1 gluten-free flour blend. Keep in mind that the texture of the bread may vary slightly.

What kind of cocoa powder should I use?

Use unsweetened natural cocoa powder for best results. Avoid Dutch-process cocoa unless specifically stated in the recipe.

Can I make muffins instead of a loaf?

Yes, you can use this batter to make muffins. Divide the batter evenly among a greased or lined muffin pan and reduce the baking time to about 18-22 minutes. Check for doneness with a toothpick.

How should I store the zucchini bread?

Store the bread tightly wrapped at room temperature for up to 2 days, or refrigerate it for up to a week. You can also freeze the bread for longer storage by wrapping it tightly and placing it in a freezer-safe bag.

Can I add any mix-ins to the recipe?

Absolutely. Chocolate chips, nuts, or dried fruits like raisins can be added for extra flavor and texture. Fold the mix-ins gently into the batter before baking.

Why is my zucchini bread dense?

Overmixing the batter or using excess flour can lead to dense bread. Make sure to measure ingredients accurately and mix until just combined for a light texture.

Can I double the recipe?

Yes, you can double the recipe to make two loaves. However, ensure you have two loaf pans and do not overcrowd the oven for even baking.

Conclusion

This double chocolate zucchini bread is an incredibly moist, rich, and indulgent treat that masterfully combines the flavors of chocolate with the subtle moisture of zucchini. It’s the perfect recipe for anyone looking to sneak some veggies into their dessert while still enjoying the decadence of a chocolate-filled delight. Whether enjoyed as a quick breakfast, afternoon snack, or dessert, this recipe is bound to satisfy your cravings.

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