Cocoa Zucchini Bread
Moist, rich cocoa zucchini bread with hints of cinnamon and nutmeg, perfect for breakfast, snack, or dessert; a delightful way to enjoy zucchini in baked treats.
Ingredients
Instructions
- Beat together eggs, sugar, margarine, and water until fluffy.
- Add the flour, cocoa, baking soda, cinnamon, allspice, nutmeg, and chopped nuts; blend well.
- Stir in grated zucchini and vanilla until combined.
- Fold in chocolate chips if using.
- Pour batter into greased loaf pans.
- Bake at 325°F for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To enhance the cocoa flavor, consider using dark cocoa powder instead of regular cocoa. You can substitute the margarine with unsalted butter for a richer taste. If you're looking to reduce sugar, you might try using a sugar substitute or applesauce. For added moisture, use Greek yogurt or sour cream. This recipe is also great for using up any excess zucchini from your garden.
Serving Suggestions
This Cocoa Zucchini Bread is delicious on its own, but you can elevate it by serving with a dollop of whipped cream or a drizzle of Blondie Maple Butter Sauce. It pairs beautifully with a cup of coffee or tea. For a complete breakfast, serve alongside fresh fruit or yogurt. You can also enjoy it as a dessert with a scoop of ice cream.
Storage & Reheating
Store leftover Cocoa 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. To reheat, simply slice and warm in a toaster oven or microwave for a few seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cocoa Zucchini Bread contains roughly 816 calories, with 8g protein, 87g carbohydrates, and 43g fat. It is an excellent source of dietary fiber (73% of the Daily Value), calcium (39% of the Daily Value), and vitamin C (38% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 927mg per serving (40% 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 in this recipe. This will make the bread slightly denser and add a nutty flavor. If you use entirely whole wheat flour, you may need to increase the liquid slightly to maintain the bread's moisture.
Can I make this recipe vegan?
Absolutely! To make Cocoa Zucchini Bread vegan, you can replace the eggs with flaxseed meal or applesauce. Use a plant-based margarine or coconut oil, and ensure the chocolate chips are dairy-free. The bread may have a slightly different texture, but it will still be delicious.
How can I make this bread gluten-free?
To make Cocoa Zucchini Bread gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Be sure to choose a blend that contains xanthan gum for better structure. Additionally, check that all other ingredients, like baking soda and chocolate chips, are certified gluten-free to ensure the entire recipe is safe.
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).