Is the zucchini flavor noticeable in chocolate zucchini bread?

No, not really! That's the best part and the magic of this quick bread. The As it bakes, the shredded zucchini nearly disappears into the batter. It adds incredible moisture, making the chocolate and zucchini bread super tender, but it doesn't leave a strong vegetable taste. All you'll truly notice is the rich chocolate and lovely warm spices. It's a fantastic way to enjoy a sweet treat and get a little bit of veggie goodness!

How do you keep chocolate zucchini bread moist?

There are a few key secrets to keeping your chocolate and zucchini bread wonderfully moist. First, the zucchini itself is a superstar, providing natural moisture to the batter. Second, the oil in the recipe helps keep the texture tender and rich. Most importantly, avoid overmixing your batter and never overbake your loaves. Use the toothpick test to make sure it's cooked through but still soft. Once cooled, storing your chocolate zucchini bread in an airtight container at room temperature will help it stay fresh and moist for days. You can also find more great tips for moist chocolate zucchini bread recipes on trusted baking sites.

Do you need to peel zucchini for chocolate zucchini bread?

Great news – there's absolutely no need to peel the zucchini for your chocolate and zucchini bread ! The skin is very thin and softens up completely during the baking process, becoming almost undetectable. Leaving the skin on actually adds a little extra fiber and nutrients to your delicious loaf. Just give your zucchini a good wash and trim the ends before you shred it.

Can I freeze chocolate zucchini bread?

Yes, absolutely! Chocolate and zucchini bread freezes beautifully, making it perfect for meal prep or saving for a rainy day. Once your loaves are completely cool, wrap each one tightly in plastic wrap, then add a layer of aluminum foil. You can then place them in a freezer-safe bag or container. It can be stored in the freezer for up to 3–4 months. When you're ready to enjoy, just thaw it overnight in the refrigerator or on your counter before slicing.

Chocolate and Zucchini Bread: Delicious, Easy Loaves

Description

Bake incredibly moist, rich chocolate and zucchini bread with this easy recipe. It turns garden zucchini into a decadent quick bread with melty chocolate chips, perfect for any occasion.

Ingredients

Scale

2½ cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon cinnamon
½ teaspoon nutmeg
3 large eggs
1 cup vegetable oil
1 cup granulated sugar
2 teaspoons vanilla extract
3 cups shredded zucchini
1 cup semisweet chocolate chips, plus more for sprinkling

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Instructions

1. Preheat the oven to 350°F (175°C) and lightly spray two 8×4-inch loaf pans with nonstick cooking spray.

2. In a medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, sea salt, cinnamon, and nutmeg until well combined.

3. In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, and vanilla extract until smooth and well blended.

4. Stir the shredded zucchini directly into the wet ingredient mixture.

5. Add the dry ingredients from the medium bowl into the large bowl with the wet ingredients and zucchini. Stir gently until just combined, being careful not to overmix.

6. Gently fold in the cup of semisweet chocolate chips, distributing them evenly.

7. Evenly divide the batter between the two prepared loaf pans, smooth the tops with a spatula, and sprinkle with more semisweet chocolate chips if desired.

8. Bake for 40 to 60 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back softly when touched.

9. Remove from the oven, let cool in pans for 10-15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Chef’s Secrets: Don’t overmix the batter; stir just until combined for tender bread. Do not squeeze water from shredded zucchini, as its moisture is key. Use room temperature eggs and oil for smoother batter. Vegetable oil can be swapped for melted coconut oil or mild olive oil. Add 1 teaspoon espresso powder to enhance chocolate flavor.

Variations: Add ½ cup chopped walnuts or pecans. Increase cinnamon or add ground ginger/cardamom. Experiment with milk, dark, or white chocolate chips. Convert to muffins by baking for 20-25 minutes. Swirl in a cream cheese mixture before baking for extra decadence.

FAQs: Zucchini adds moisture, not strong flavor. Keep moist by not overmixing or overbaking, and storing in an airtight container. No need to peel zucchini. Loaves can be frozen for 3-4 months, wrapped tightly.

Prep Time: 20 minutes
Cook Time: 40 to 60 minutes
Category: Bread
Method: Baking
Cuisine: American