Chocolate Zucchini Bread(4Th Place At Montgomery Co. Fair, Maryland)
Chocolate zucchini bread offers moist texture with rich chocolate flavor and hints of cinnamon and cloves, perfect for breakfast, snack, or dessert for zucchini lovers and chocolate fans.
Ingredients
Instructions
- Preheat oven to 350°F.
- Butter a 9 x 5-inch loaf pan.
- Beat eggs, oil, sugar, and vanilla until light and thick.
- Add applesauce and grated zucchini, then stir.
- Sift dry ingredients together: flour, baking soda, baking powder, salt, cinnamon, and cloves.
- Stir dry ingredients into zucchini mixture until just blended.
- Fold in chopped walnuts and semi-sweet chocolate if desired.
- Pour batter into prepared loaf pan.
- Bake for 1 hour and 15 minutes, or until a cake tester comes out clean.
- Cool slightly in the pan, then remove and cool completely on a rack.
Tips & Substitutions
For a richer flavor, consider adding a pinch of espresso powder to enhance the chocolate. If you don't have walnuts, you can substitute with pecans or omit them for a nut-free version. Ensure the zucchini is well grated to maintain moisture without adding excess water. Using unsweetened applesauce can help reduce sugar while keeping the bread moist. Serve with a spread of cream cheese for added richness.
Serving Suggestions
This delicious bread is perfect for breakfast or as an afternoon snack. Serve it warm with a pat of butter or a drizzle of honey. It pairs beautifully with a cup of coffee or tea. For a delightful dessert, consider serving slices with a scoop of vanilla ice cream. Explore more American recipes to complement your meal.
Storage & Reheating
Store any leftover Chocolate Zucchini Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. When ready to enjoy, thaw at room temperature or warm slices in the microwave for a few seconds to bring back its softness.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Zucchini Bread(4Th Place At Montgomery Co. Fair, Maryland) contains roughly 217 calories, with 2g protein, 22g carbohydrates, and 12g fat. It is a good source of calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 1277mg per serving (56% 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 up to half of the all-purpose flour with whole wheat flour for added nutrition. Keep in mind that this may change the texture slightly, making it denser, but it will still be delicious.
What can I use instead of eggs in this recipe?
For an egg substitute, you can use 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana for each egg. This will help bind the ingredients while keeping the bread moist and flavorful.
How can I tell when the bread is done baking?
A good way to check if the bread is done is to insert a toothpick or cake tester into the center. If it comes out clean or with just a few moist crumbs, the bread is ready. If it has wet batter on it, bake for an additional 5-10 minutes.
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).