Description
This moist and delicious Chocolate Zucchini Bread combines the richness of cocoa and melted chocolate with the subtle sweetness and moisture of grated zucchini. Made with a blend of all-purpose and whole-wheat flour, this bread is a wholesome treat perfect for breakfast, snack, or dessert. The addition of walnuts adds a delightful crunch, making it a well-balanced and flavorful baked good that everyone will enjoy.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1/4 cup unsweetened cocoa powder (preferably Dutch-process)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 3 large eggs, lightly beaten
- 1 cup sugar
- 3/4 cup unsweetened applesauce
- 1/4 cup canola oil
- 1 tsp vanilla extract
- 1 oz unsweetened chocolate, melted
Add-ins
- 1/2 cup chopped walnuts (about 1 3/4 ounces)
- 2 cups grated zucchini (from 1 large zucchini, squeezed well with a dishcloth)
Other
- Baking spray for greasing pans
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure it reaches the right temperature for even baking.
- Prepare Pans: Spray two 8 1/2-by-4 1/2-inch loaf pans with baking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole-wheat flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients: In another large bowl, whisk together the lightly beaten eggs, sugar, unsweetened applesauce, canola oil, vanilla extract, and melted unsweetened chocolate until the mixture is smooth and evenly blended.
- Combine Wet and Dry: Add the dry ingredient mixture to the wet ingredients and stir gently with a rubber spatula until just combined; avoid overmixing to maintain bread texture.
- Fold in Zucchini and Walnuts: Carefully fold in the drained grated zucchini and chopped walnuts to distribute them evenly in the batter.
- Fill Pans and Bake: Pour the batter evenly into the prepared loaf pans and bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Bread: Let the loaves cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely before slicing.
Notes
- Make sure to squeeze out excess moisture from the grated zucchini using a dishcloth to prevent soggy bread.
- Using Dutch-process cocoa powder gives a richer chocolate flavor, but natural cocoa can also be used.
- You can substitute walnuts with pecans or omit the nuts for a nut-free version.
- Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- This bread freezes well; wrap tightly and freeze slices for up to 3 months.
