So, what’s best enjoyed with a warm slice of chocolate zucchini bread with chocolate chips? Let’s paint a delicious picture, shall we?
First off, a steaming cup of coffee. The rich, earthy flavors of the coffee complement the dark chocolate in your bread perfectly.
Next, think about a cold glass of milk. There’s something nostalgic and comforting about this combination.
How about fresh berries on the side? They bring a juicy, tangy contrast to the dense, chocolatey goodness.
Lastly, vanilla ice cream. If you’re feeling indulgent, a scoop of ice cream on top of a warm slice can be pure heaven.
Ah, chocolate zucchini bread with chocolate chips. Just saying it makes your mouth water, right? If you’ve never baked with zucchini before, you might be skeptical. Trust me, the payoff is worth it. It’s moist, decadent, and full of rich chocolatey flavors. Plus, it’s a sneaky way to get some veggies into your dessert, making it almost guilt-free.
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What Is Chocolate Zucchini Bread with Chocolate Chips?
It’s a match made in heaven, really. The zucchini brings moisture and texture, while the chocolate chips add bursts of melted, gooey delight. This bread walks the line between cake and loaf perfectly. Imagine taking a bite and experiencing a chocolate explosion, followed by a slightly chewy, subtly sweet vegetable twist. You’ll be singing zucchini’s praises.
Why This Recipe Works?
Moist Texture: Thanks to the zucchini, your bread stays moist and tender without being oily or heavy.
Flavor Blast: The combination of cocoa powder and chocolate chips makes for a rich, satisfying chocolate flavor.
Nutrient Boost: Zucchini is packed with vitamins and minerals, making your treat a bit more nutritious.
Easy Preparation: This recipe doesn’t require fancy techniques or special equipment, making it accessible for novice bakers.
Ingredients You’ll Need
- 2 large eggs, at room temperature
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup canola oil, vegetable oil, or melted coconut oil
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips, divided
- 1 1/2 cups finely shredded zucchini (about 1 medium zucchini)
- 1 cup all-purpose flour
- 1/2 cup Dutch-processed cocoa powder or unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup chopped walnuts or pecans (optional)
How To Make It
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Butter a 9×5 inch loaf pan and line it with parchment paper, leaving some overhang for easier removal.
Step 2: Mix Wet Ingredients
In a large bowl, whisk the eggs until frothy. Add the melted butter, oil, and vanilla extract. Mix until well combined. Stir in the brown sugar until fully dissolved.
Step 3: Prep the Zucchini
Shred your zucchini finely. No need to peel it; the skin adds extra nutrients. Squeeze out excess moisture using a clean dish towel or paper towels, then fold it into the wet mixture.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; you want a tender crumb.
Step 5: Add Chocolate Chips and Nuts
Fold in half of the chocolate chips and all the chopped nuts, if using. Pour the batter into your prepared loaf pan. Sprinkle the remaining chocolate chips on top.
Step 6: Bake
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Tips for the Perfect Bake
- Room Temperature Eggs: Ensures better emulsification and a smoother batter.
- Zucchini Prep: Squeeze out as much moisture as possible to avoid a soggy texture.
- Don’t Overmix: Overmixing can activate the gluten in flour, resulting in a tough loaf.
- Chocolate Chip Distribution: Add half of the chips into the batter and the rest on top for an even chocolate distribution.
- Loaf Pan Prep: Use parchment paper to avoid sticking and for easy removal.
Nutrition Information
How to Store the Leftovers?
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap individual slices in plastic wrap and place them in a Ziploc bag before freezing. They’ll keep well in the freezer for up to three months. Just thaw at room temperature or warm slightly in the microwave before serving.
What are some recommended side dishes for chocolate zucchini bread?
Fresh berries: These add a refreshing contrast to the rich chocolate flavor.
Greek yogurt: A dollop on the side not only enhances texture but also adds a tangy note.
Nut butter: Spread a little almond or peanut butter on a slice for added richness.
Smoothie: A fruit smoothie can complement the bread while offering a refreshing balance.
Ingredient Substitutes
Sometimes our kitchens aren’t as stocked as we’d like them to be. Here are some substitutions:
Eggs: Use 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) per egg.
Butter: Substitute with more oil or use margarine if you’re dairy-free.
Brown Sugar: Replace with coconut sugar or granulated sugar.
All-Purpose Flour: A great alternative would be whole wheat flour or a gluten-free mix.
Chocolate Zucchini Bread Recipe With Chocolate Chips
Equipment
- oven
- 9×5 inch loaf pan
- Parchment paper
- Large bowl
- Whisk
Ingredients
- 2 large eggs at room temperature
- 1/4 cup unsalted butter melted and slightly cooled
- 1/4 cup canola oil vegetable oil, or melted coconut oil
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips divided
- 1 1/2 cups finely shredded zucchini
- 1 cup all-purpose flour
- 1/2 cup Dutch-processed cocoa powder or unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup chopped walnuts or pecans
Instructions
Step 1: Preheat and Prep
- Start by preheating your oven to 350°F (175°C). Butter a 9×5 inch loaf pan and line it with parchment paper, leaving some overhang for easier removal.
Step 2: Mix Wet Ingredients
- In a large bowl, whisk the eggs until frothy. Add the melted butter, oil, and vanilla extract. Mix until well combined. Stir in the brown sugar until fully dissolved.
Step 3: Prep the Zucchini
- Shred your zucchini finely. No need to peel it; the skin adds extra nutrients. Squeeze out excess moisture using a clean dish towel or paper towels, then fold it into the wet mixture.
Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; you want a tender crumb.
Step 5: Add Chocolate Chips and Nuts
- Fold in half of the chocolate chips and all the chopped nuts, if using. Pour the batter into your prepared loaf pan. Sprinkle the remaining chocolate chips on top.
Step 6: Bake
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Notes
- Room Temperature Eggs: Ensures better emulsification and a smoother batter.
- Zucchini Prep: Squeeze out as much moisture as possible to avoid a soggy texture.
- Don’t Overmix: Overmixing can activate the gluten in flour, resulting in a tough loaf.
- Chocolate Chip Distribution: Add half of the chips into the batter and the rest on top for an even chocolate distribution.
- Loaf Pan Prep: Use parchment paper to avoid sticking and for easy removal.
Nutrition
Frequently Asked Questions
Q1: Can I use another type of oil?
Yes, olive oil or avocado oil can work, though they might slightly alter the flavor.
Q2: How finely should I shred the zucchini?
Shred it as fine as possible for a smoother texture, but if you like a bit of chew, you can shred it coarser.
Q3: Do I need to peel the zucchini?
No, the peel adds nutrients and practically disappears after baking.
Q4: Can I make this bread vegan?
You can! Replace eggs with flax eggs and use a plant-based butter substitute.
Q5: What should I do if my bread turns out too dense?
Ensure you aren’t overmixing the batter, which can cause it to become tough. Also, double-check your baking soda for freshness.
Conclusion
Chocolate zucchini bread with chocolate chips is a fantastic treat that delights and surprises. It’s a lovely balance of sweetness and earthiness that leaves you craving more. Whether you enjoy it with coffee, milk, or a side of fresh berries, this bread is a sure hit. Give it a try, and it might just become your new favorite way to bake with zucchini!
