Amy'S Chocolate Zucchini Bread
Rich chocolate zucchini bread with a moist crumb and nutty crunch, perfect for breakfast or snack, appealing to chocolate lovers and those seeking a healthier treat.
Ingredients
Instructions
- Sift together flour, cocoa, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, cream butter and sugar.
- In another bowl, mix eggs, grated zucchini, vanilla, chopped nuts, and milk.
- Alternately combine wet and dry ingredients into the butter and sugar mixture.
- Spread the batter into 2 greased loaf pans.
- Bake at 350°F (175°C) for 1 hour.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you prefer a healthier option, you can substitute half of the sugar with applesauce or a sugar alternative. Adding a pinch of nutmeg along with the cinnamon can enhance the depth of flavor. Ensure the zucchini is well-drained to prevent a soggy bread. Mixing in some chocolate chips can also elevate the sweetness.
Serving Suggestions
This chocolate zucchini bread is delicious on its own but can also be served with a smear of cream cheese or a scoop of vanilla ice cream for a decadent dessert. It pairs beautifully with a cup of coffee or tea. For a complete experience, enjoy a slice with a side of Peanut Butter Crunch Snack for a perfect afternoon treat.
Storage & Reheating
Store leftover chocolate zucchini bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator, where it can last up to a week. To reheat, slice the bread and warm it in the microwave for about 15 seconds or toast it lightly in a toaster for a delightful texture.
Nutrition & Diet Analysis (per serving)
Each serving of Amy'S Chocolate Zucchini Bread contains roughly 421 calories, with 11g protein, 57g carbohydrates, and 17g fat. It is an excellent source of dietary fiber (54% of the Daily Value), iron (45% of the Daily Value), and potassium (28% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 966mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for up to half of the all-purpose flour. This will add more fiber and a nuttier flavor to the bread. However, you may need to adjust the liquid slightly, as whole wheat flour absorbs more moisture.
Can I freeze chocolate zucchini bread?
Absolutely! Chocolate zucchini bread freezes very well. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. It can be frozen for up to three months. Thaw in the refrigerator overnight before serving, or let it sit at room temperature for a few hours.
How can I make this recipe vegan?
To make this chocolate zucchini bread vegan, substitute eggs with flaxseed meal or applesauce. Use plant-based butter and non-dairy milk instead of regular butter and milk. Adjusting the sugar for a vegan alternative will also work, ensuring the recipe remains delicious and moist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).