Fresh Chocolate Zucchini Bread

Baking with vegetables might seem unconventional, but it has become a delightful trend among home bakers and culinary enthusiasts alike. One of the standout vegetables that has made its way into the world of baked goods is zucchini. This versatile squash is not only nutritious but also adds a unique texture and flavor to a variety of recipes. Among the many creations that feature zucchini, chocolate zucchini bread is a fan favorite. The rich, indulgent taste of chocolate combined with the subtle sweetness and moisture of fresh zucchini creates a decadent treat that's hard to resist.

Indulge in a slice of decadence with this Fresh Chocolate Zucchini Bread recipe! Perfectly blending rich chocolate and moist zucchini, this delicious treat is ideal for breakfast, snacks, or dessert. Packed with nutrients, it's a clever way to sneak veggies into your baking. Customize it with nuts or chips, and serve warm with butter or ice cream for an extra special touch. Enjoy this delightful addition to your kitchen repertoire and impress your family and friends!

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Ingredients

1 medium zucchini (about 1 cup, grated)

1 cup all-purpose flour

1/2 cup cocoa powder

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 cup granulated sugar

1/2 cup brown sugar (packed)

1/2 cup vegetable oil (or melted coconut oil)

2 large eggs

1 tsp vanilla extract

1/2 cup semi-sweet chocolate chips (plus extra for topping)

1/2 cup chopped walnuts or pecans (optional)

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.

Prepare the Zucchini: Wash and dry the zucchini. Grate it using a box grater or food processor. To remove excess moisture, place the grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible.

Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt until well combined.

Mix Wet Ingredients: In a separate large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined—be careful not to overmix. Fold in the grated zucchini, semi-sweet chocolate chips, and nuts (if using) until evenly distributed.

Transfer to Loaf Pan: Pour the batter into the prepared loaf pan. Sprinkle a few extra chocolate chips on top for added indulgence.

Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it—if the top is browning too quickly, you can loosely cover it with aluminum foil.

Cool: Once done, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.

Serve: Enjoy the Fresh Chocolate Zucchini Bread warm or at room temperature. For an extra treat, serve with a smear of butter or a scoop of ice cream!

Prep Time, Total Time, Servings: 15 minutes | 1 hour 10 minutes | 10 slices