Chocolate Zucchini Bread

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Servings: 6 Difficulty: Intermediate
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A moist, rich quick bread that hides healthy veggies in every chocolatey bite
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This Chocolate Zucchini Bread is the ultimate secret-veggie dessert that feels like a treat but packs in some nutrition. The grated zucchini keeps the crumb incredibly moist and tender, while the unsweetened chocolate provides a deep, robust cocoa flavor without being overly sweet. It’s a fantastic way to use up excess summer garden zucchini. Perfect for breakfast with coffee, an afternoon snack, or a unique dessert, this loaf is simple to mix and bake. The spices add warmth, making it comforting for cooler days. ItâÂÂs a crowd-pleaser that disappears quickly from the counter.

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Chocolate Zucchini Bread

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 1114.6

Description

This Chocolate Zucchini Bread is the ultimate secret-veggie dessert that feels like a treat but packs in some nutrition. The grated zucchini keeps the crumb incredibly moist and tender, while the unsweetened chocolate provides a deep, robust cocoa flavor without being overly sweet. It&# 226;€™s a fantastic way to use up excess summer garden zucchini. Perfect for breakfast with coffee, an afternoon snack, or a unique dessert, this loaf is simple to mix and bake. The spices add warmth, making it comforting for cooler days. It’s a crowd-pleaser that disappears quickly from the counter.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC) and grease two 9x5-inch loaf pans.
  2. Grate approximately 2 cups of fresh zucchini; set aside.
  3. In a large bowl, beat eggs until fluffy.
  4. Add sugar to the eggs and beat until well combined.
  5. Stir in oil, melted unsweetened chocolate, and vanilla extract.
  6. Fold in the grated zucchini until evenly distributed.
  7. In a separate bowl, sift together flour, salt, cinnamon, nutmeg, baking powder, and baking soda.
  8. Gently fold the dry ingredients into the wet mixture until just combined; do not overmix.
  9. Divide batter evenly between the prepared loaf pans.
  10. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let loaves cool in pans for 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1114.6kcal
% Daily Value *
Total Fat 68.3g106%
Saturated Fat 11.5g58%
Cholesterol 279.8mg94%
Sodium 94.3mg4%
Total Carbohydrate 121.6g41%
Dietary Fiber 0.4g2%
Sugars 121.0g
Protein 9.9g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate bread, zucchini recipe, quick bread, baking, vegetable bread, cocoa, moist cake, snack, breakfast bread, garden veggies, homemade, comfort food
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