It's officially VLOGMAS! I'm so excited to finally start my first day. I've decided to do a baking VLOGMAS from bread, casseroles, cookies to cakes. So my first recipe is Chocolate Zuchinni bread that's filled with chocolaty goodness and deliciousness. Vlogmas is a tradition among YouTubers to vlog, or video-blog, everyday in December until Christmas (December). So I have lined up recipes that I will be sharing on a daily basis until Christmas day! Look forward to some deliciousness as I am excited about this year! If you're a fan of moist, rich, and downright irresistible baked goods, you're in for a treat. Today, we're diving into the world of delectable chocolate zucchini bread, a delightful fusion of wholesome zucchini and the decadence of chocolate chips. Whether you're a seasoned baker or a novice in the kitchen, this recipe is a game-changer. Plus, it's a brilliant way to sneak some veggies into your diet without sacrificing on flavor.
- Families with picky eaters: The zucchini in this bread is so finely grated that even the fussiest eaters won't detect it.
- Chocolate aficionados: If you can't get enough of chocolate, you're in for a double chocolate delight.
- Home gardeners: Got an abundance of zucchinis from your garden? This recipe is an excellent way to use them up.
- Brunch enthusiasts: Serve this bread at your next brunch, and watch it disappear in seconds.
INGREDIENTS
Ingredients You'll Need
- 1
3/4 Cup All-Purpose Flour: The foundation of our bread, giving it
structure and texture.
- 1
Cup Zucchini, Grated: Freshly grated zucchini adds moisture and a hint
of freshness.
- 1/2
Teaspoon Baking Powder: Helps the bread rise and become fluffy.
- 1/2
Teaspoon Baking Soda: Another leavening agent for that perfect rise.
- 1/2
Teaspoon Salt: Balances the sweetness and enhances the flavors.
- 1
1/2 Teaspoon Cinnamon: Adds warmth and depth to the taste.
- 1/4
Teaspoon Nutmeg: A pinch of nutmeg brings a touch of earthiness.
- 1
Cup Chocolate Chips: Because, well, who can resist chocolate?
- 1/2
Cup Vegetable Oil: Keeps the bread incredibly moist.
- 1/2
Cup Light Brown Sugar: Adds a caramel-like sweetness.
- 1/2
Cup Granulated Sugar: Sweetness with a fine texture.
- 1
Large Egg: Binds everything together.
- 1
Teaspoon Vanilla Extract/Essence: Infuses the bread with a wonderful
aroma.
Kitchen Equipment You'll Need
Before you embark on this delightful baking adventure, make
sure you have the following kitchen equipment on hand:
- Two
Mixing Bowls: One for dry ingredients and one for wet.
- Grater:
To finely grate the zucchini.
- Measuring
Cups and Spoons: For precise ingredient measurements.
- Whisk
and Spatula: For mixing and folding.
- Loaf
Pan (9x5 inches): The perfect size for our bread.
- Parchment
Paper: To prevent sticking.
- Cooling
Rack: Essential for letting your bread cool down evenly.
Recipe Directions
Now that we're all set let's dive into the step-by-step
directions to create this luscious chocolate zucchini bread:
Step 1: Preheat and Prep
- Preheat
your oven to 350°F (175°C).
- Grease
your loaf pan and line it with parchment paper, leaving an overhang on two
sides for easy removal later.
Step 2: Mix Dry Ingredients
- In one
mixing bowl, whisk together the all-purpose flour, baking powder, baking
soda, salt, cinnamon, and nutmeg.
Step 3: Mix Wet Ingredients
- In
another mixing bowl, combine the grated zucchini, vegetable oil, light
brown sugar, granulated sugar, egg, and vanilla extract. Mix until well
combined.
Step 4: Combine Wet and Dry
- Gradually
add the dry ingredients to the wet ingredients, mixing until just
combined. Be careful not to overmix; a few lumps are perfectly fine.
Step 5: Add Chocolate Chips
- Gently
fold in the chocolate chips, distributing them evenly throughout the
batter.
Step 6: Bake to Perfection
- Pour
the batter into the prepared loaf pan and smooth the top.
- Bake
in the preheated oven for 55-60 minutes, or until a toothpick inserted
into the center comes out clean.
Step 7: Cool and Serve
- Allow
the bread to cool in the pan for about 10 minutes, then use the parchment
paper overhang to lift it out onto a cooling rack.
- Let it
cool completely before slicing.
Tips for Success
- Don't
Skip Grating: Ensure your zucchini is finely grated; this not only
adds moisture but also helps it blend seamlessly into the bread.
- Mix
Gently: Overmixing can lead to a tough bread. Stir until ingredients
are just combined.
- Variations:
Feel free to experiment with different types of chocolate chips – dark,
milk, or even white chocolate for a unique twist.
Storing Leftovers
If you manage to have any leftovers (which is rare with this
delicious bread), store them in an airtight container at room temperature for
up to 3 days. You can also freeze slices for longer storage.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can. Whole wheat flour will make the bread denser but adds a nutty
flavor and extra nutrients.
Can I reduce the sugar content?
Absolutely. Adjust
the sugar to your taste, keeping in mind that less sugar will result in a less
sweet bread.
Can I make muffins instead of a loaf?
Certainly! Pour
the batter into muffin tins and reduce the baking time to 20-25 minutes.
Pairing Suggestions
Enjoy your chocolate zucchini bread with a hot cup of
freshly brewed coffee for a delightful morning treat. For a decadent dessert,
serve it warm with a scoop of vanilla ice cream.
Chocolate Zucchini Bread – FAQs
1. What is chocolate zucchini bread?
Chocolate zucchini bread is a moist, flavorful quick bread that combines grated zucchini with cocoa or melted chocolate, resulting in a healthier twist on traditional chocolate bread.
2. Does zucchini make the bread watery?
If the zucchini is properly grated and excess moisture squeezed out, it won’t make the bread soggy.
3. Can I make it gluten-free or vegan?
Yes! Use gluten-free flour blends and plant-based substitutes for eggs and dairy.
4. How long does it stay fresh?
It stays fresh for about 3-4 days when stored in an airtight container at room temperature, or can be frozen for longer storage.
5. Is this bread sweet?
Yes, it has a mild sweetness balanced by the natural moisture and subtle flavor of zucchini.
Nutrition Card – Approx. per slice (~60g)
| Nutrient | Amount | % Daily Value (DV) | Notes |
|---|---|---|---|
| Calories | 180 kcal | — | Varies by ingredients and size |
| Protein | 3 g | 6% | From flour and eggs |
| Carbohydrates | 30 g | 10% | From flour, sugar, and zucchini |
| Sugars | 14 g | — | From sugar and natural zucchini sweetness |
| Fat | 6 g | 9% | From oil or butter |
| Sodium | 180 mg | 8% | From baking soda and salt |
| Fiber | 2 g | 8% | From flour and zucchini |
Dietary Compatibility & Notes
| Diet Type | Compatible? | Suggestions |
|---|---|---|
| Gluten-Free | ✅ With changes | Use gluten-free flour blends |
| Dairy-Free | ✅ With changes | Substitute dairy with plant-based alternatives |
| Keto/Low-Carb | ❌ No | Contains flour and sugar |
| Paleo | ❌ No | Contains grains and sugar |
| Whole30 | ❌ No | Not compliant |
| Vegetarian | ✅ Yes | No meat products |
| Vegan | ✅ With changes | Use flax eggs and dairy substitutes |
Baking Tip:
Drain excess water from zucchini before adding to the batter to maintain proper bread texture.
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