Prepare to be amazed by the most decadent, sneakily nutritious dessert that will have everyone begging for your recipe! This Fudgy Chocolate Zucchini Bread is the ultimate culinary magic trick - a rich, moist chocolate bread that secretly packs in a serving of vegetables without sacrificing an ounce of indulgence. Whether you're trying to trick picky eaters into eating their greens or simply craving a mind-blowing chocolate treat, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup grated zucchini
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, ensuring complete coverage.
- Using a clean kitchen towel or cheesecloth, squeeze excess moisture from the grated zucchini. This prevents the bread from becoming too wet and ensures a perfect texture.
- In a large mixing bowl, whisk together sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
- In a separate bowl, sift together all-purpose flour, cocoa powder, baking soda, and salt to remove any lumps and ensure even distribution of dry ingredients.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, which can make the bread tough.
- Gently fold in the drained zucchini and chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored in an airtight container at room temperature for up to 3 days.
Tips
- Moisture Management is Key: Always squeeze out excess liquid from the zucchini. This prevents a soggy bread and ensures a perfect, tender crumb.
- Don't Overmix the Batter: Mix just until the ingredients are combined. Overmixing can lead to a tough, dense bread.
- Check for Doneness Carefully: Use the toothpick test, but look for a few moist crumbs. A completely clean toothpick might mean an overdry bread.
- Customize Your Chocolate Chips: For extra indulgence, try using a mix of milk and dark chocolate chips.
- Storage Hack: Wrap the cooled bread tightly in plastic wrap to maintain moisture. It actually tastes even better the next day!
- Make it Healthier: You can substitute some of the oil with applesauce or use whole wheat flour for a more nutritious version.
- Serving Suggestion: Warm slightly and serve with a scoop of vanilla ice cream for an ultimate dessert experience.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 35mg
