Description
This moist and flavorful Chocolate Zucchini Bread combines the rich taste of cocoa and melted chocolate with the natural sweetness and moisture of grated zucchini. Using a blend of all-purpose and whole-wheat flours, along with wholesome ingredients like applesauce and walnuts, this bread is a delicious, slightly healthier twist on classic chocolate bread. It’s perfect as a snack, breakfast treat, or dessert.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1/4 cup unsweetened cocoa powder (preferably Dutch-process)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3 large eggs, lightly beaten
- 1 cup sugar
- 3/4 cup unsweetened applesauce
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 1 ounce unsweetened chocolate, melted
Other Ingredients
- 1/2 cup chopped walnuts (1 3/4 ounces)
- 2 cups grated zucchini (from 1 large zucchini, squeezed well with a dishcloth)
- Baking spray (for preparing pans)
Instructions
- Preheat the Oven: Set your oven to 325°F (163°C) to ensure it reaches the perfect temperature by the time your batter is ready.
- Prepare the Pans: Spray two 8 1/2-by-4 1/2-inch loaf pans lightly with baking spray to prevent sticking and ensure easy removal of the bread after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole-wheat flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and cocoa.
- Combine Wet Ingredients: In another large bowl, whisk the eggs, sugar, applesauce, canola oil, vanilla extract, and melted unsweetened chocolate together until well blended and smooth.
- Combine Wet and Dry: Add the dry ingredients to the wet mixture. Using a rubber spatula, gently stir until just combined to avoid overmixing, which can make the bread tough.
- Fold in Zucchini and Walnuts: Carefully fold the grated zucchini and chopped walnuts into the batter, distributing them evenly without deflating the mixture.
- Bake the Bread: Pour the batter evenly into the prepared loaf pans. Bake in the preheated oven for 55 to 60 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve: Let the loaves cool in the pans for about 10 minutes. Then invert them onto a wire rack to cool completely before slicing. This prevents the bread from becoming soggy.
Notes
- Be sure to squeeze the grated zucchini well with a dishcloth to remove excess moisture, which could make the bread too wet.
- The combination of all-purpose and whole-wheat flour adds both structure and a hearty texture.
- Using unsweetened applesauce in place of some oil reduces fat while keeping moisture.
- You can substitute walnuts with pecans or omit nuts for a nut-free option.
- Store the bread tightly wrapped at room temperature for up to 3 days or freeze for longer storage.
