Are you ready to indulge in a deliciously moist and decadent treat that perfectly balances the goodness of zucchini with the rich sweetness of chocolate? Look no further than this irresistible Zucchini Bread aux Pepites de Chocolat! With its tender crumb and delightful chocolatey bursts, this recipe is not just a fantastic way to use up those garden zucchinis, but also a scrumptious snack that will have your family and friends begging for seconds. Get ready to elevate your baking game and impress everyone with this simple yet delightful loaf that’s perfect for breakfast, dessert, or anytime in between!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 300g all-purpose flour
- 200g grated zucchini
- 150g sugar
- 100g chocolate chips
- 2 eggs
- 60ml vegetable oil
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a standard 9x5 inch loaf pan with butter or cooking spray and line with parchment paper for easy removal.
- Gently squeeze excess moisture from the grated zucchini using a clean kitchen towel or paper towels. This prevents the bread from becoming too wet.
- In a large mixing bowl, whisk together flour, baking soda, cinnamon, and salt until well combined and no lumps remain.
- In a separate bowl, beat eggs until light and fluffy. Gradually add sugar and vegetable oil, whisking continuously to create a smooth emulsion.
- Fold the grated zucchini into the wet ingredients, ensuring even distribution throughout the mixture.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Fold in chocolate chips, reserving a small handful for topping if desired.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle reserved chocolate chips on top if using.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
- For best flavor and texture, wrap the cooled bread in plastic wrap and let it rest for a few hours before serving. This allows the flavors to meld and the moisture to distribute evenly.
Tips
- Squeeze Out Excess Moisture: Before adding the grated zucchini to your batter, make sure to squeeze out any excess moisture using a clean kitchen towel. This step is crucial to prevent your bread from becoming soggy.
- Don’t Overmix: When combining your wet and dry ingredients, mix just until combined. Overmixing can lead to a dense loaf, so be gentle!
- Use Quality Chocolate Chips: Opt for high-quality chocolate chips for the best flavor. Consider using semi-sweet or dark chocolate for a richer taste.
- Let it Rest: For the best flavor and texture, wrap the cooled bread in plastic wrap and let it rest for a few hours before slicing. This allows the flavors to meld beautifully.
- Add Nuts for Extra Crunch: If you like a bit of crunch, consider folding in some chopped walnuts or pecans along with the chocolate chips.
- Experiment with Spices: Feel free to add a pinch of nutmeg or a dash of vanilla extract to enhance the flavor profile of your zucchini bread.
- Check for Doneness: Ovens can vary, so start checking your bread a few minutes before the recommended bake time. A toothpick inserted into the center should come out clean with just a few moist crumbs.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
