Zucchini Chocolate Bread
Moist zucchini chocolate bread combines rich cocoa and hidden vegetable goodness, perfect for breakfast, snack, or dessert, appealing to chocolate lovers and health-conscious bakers alike.
Ingredients
Instructions
- Preheat oven to 325°F (160°C). Grease and flour loaf pans.
- In a bowl, beat eggs; add sour milk, sugar, zucchini, and vanilla. Mix well.
- In a separate bowl, sift together flour, cocoa, baking powder, cinnamon, soda, and cloves.
- Gradually add dry ingredients to wet mixture, stirring until combined.
- Fold in chocolate chips.
- Pour batter into prepared loaf pans.
- Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from pans and slicing.
Tips & Substitutions
For a lighter version, you can substitute applesauce for half of the margarine. If you prefer, you can use Greek yogurt instead of sour milk. Adding a touch of espresso powder can enhance the chocolate flavor without overwhelming sweetness. Make sure to grate the zucchini finely to ensure it incorporates well into the batter. This recipe is a fantastic way to use up excess zucchini during the summer months.
Serving Suggestions
Serve slices of zucchini chocolate bread with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea, making it a perfect treat for afternoon gatherings. For a fun twist, consider serving it alongside Sweet Potato Chewies for a dessert platter that showcases seasonal flavors.
Storage & Reheating
To store leftover zucchini chocolate bread, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. This will keep it fresh for up to a week at room temperature. For longer storage, freeze slices in a single layer, then transfer to a freezer bag, where they will last for up to 3 months. Thaw at room temperature or warm in the microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Chocolate Bread contains roughly 538 calories, with 10g protein, 63g carbohydrates, and 27g fat. It is an excellent source of protein (20% of the Daily Value), and a good source of dietary fiber and vitamin C. It also contributes 5g of dietary fiber toward your daily target.
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 all-purpose flour, but the texture may be denser. It's best to use a mix of both for a lighter result. You might also need to adjust the liquid slightly, as whole wheat flour absorbs more moisture.
Is it necessary to peel the zucchini before adding it to the batter?
No, it's not necessary to peel the zucchini. The skin adds nutrients and color to the bread. Just make sure to wash it thoroughly and grate it finely so that it blends well into the batter.
Can I add nuts to the zucchini chocolate bread?
Absolutely! Chopped walnuts or pecans can add a delightful crunch and flavor. Fold in about half a cup of nuts along with the chocolate chips for an added texture. Just keep in mind that this will change the overall flavor profile.
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).