Description
Sweet summer bounty meets indulgent chocolate chunk zucchini bread in this irresistible quick bread that marries garden-fresh produce with rich chocolate goodness. Home bakers can savor each moist, tender slice packed with unexpected veggie nutrition and deep chocolate flavor.
Ingredients
Scale
Wet Ingredients:
- 1.5 cups grated zucchini or yellow squash
- 1/2 cup vegetable oil (canola or coconut oil)
- 1/2 cup heavy cream
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 cup natural unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Chocolate and Optional Ingredients:
- 3.5 ounces (100 grams) dark chocolate
- 1/2 to 3/4 cup semisweet chocolate chips or chunks
- 1 teaspoon instant coffee powder or 1/2 teaspoon espresso powder (optional)
Instructions
- Prepare the oven at 350°F and prepare a 9-by-5-inch loaf pan with nonstick spray and parchment paper for easy removal.
- Combine flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl, setting the dry mixture aside.
- In a large mixing bowl, combine oil, sugars, eggs, instant coffee, and vanilla, blending thoroughly for about 2 minutes.
- Incorporate shredded zucchini into the wet ingredients, mixing until evenly distributed.
- Gently fold dry ingredients into the wet mixture, stirring until just combined.
- Carefully integrate nuts and chocolate chunks or chips into the batter.
- Transfer batter to the prepared loaf pan, smoothing the surface and optionally adding extra chocolate chips on top.
- Bake for 55-65 minutes, monitoring for doneness with a knife or toothpick. Cover loosely with foil if browning too quickly.
- Allow bread to cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
- For optional dark chocolate ganache, chop chocolate and place in a bowl.
- Heat cream to a light simmer, then pour over chocolate. Let sit for 2 minutes, then stir until smooth and glossy.
- Cool ganache to room temperature before drizzling over the bread.
- Bread can be frozen for up to 3 months; thaw overnight in the refrigerator.
- Store at room temperature for 2-3 days in an airtight container, or refrigerate for up to a week.
- No need to peel zucchini; leave skin on for added color and nutrition.
- If using frozen zucchini, thaw and drain slightly, but retain some moisture.
- For muffin variation, use a 12-cup pan, fill two-thirds full, and bake for 18-22 minutes.
Notes
- Squeeze excess moisture from zucchini gently to prevent soggy bread while maintaining enough moisture for a tender texture.
- Replace some flour with almond or coconut flour for a gluten-free version that maintains the bread’s rich chocolate flavor.
- Add a pinch of espresso powder to intensify the chocolate taste without making the bread taste like coffee.
- Store bread at room temperature wrapped tightly or in an airtight container to keep it fresh and moist for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 330 kcal
- Sugar: 22 g
- Sodium: 190 mg
- Fat: 21 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 50 mg