Description
This moist and delicious Chocolate Zucchini Bread combines the richness of unsweetened cocoa and melted chocolate with the natural moisture and subtle flavor of grated zucchini. Utilizing both all-purpose and whole-wheat flours, it offers a wholesome texture and taste, perfect for a healthy treat or breakfast. The bread is enhanced with the crunch of chopped walnuts and sweetened naturally with sugar and applesauce. Baked to golden perfection, this bread is a wonderful way to enjoy vegetables in a 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 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 3 large eggs (lightly beaten)
- 1 cup sugar
- 3/4 cup unsweetened applesauce
- 1/4 cup canola oil
- 1 tsp vanilla extract
- 1 oz unsweetened chocolate (melted)
Add-ins
- 1/2 cup chopped walnuts (1 3/4 ounces)
- 2 cups grated zucchini (from 1 large zucchini, squeezed well with a dishcloth)
Other
- Baking spray (for greasing pans)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 325°F (163°C). Spray two 8 1/2-by-4 1/2-inch loaf pans with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, whole-wheat flour, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In another large bowl, whisk the lightly beaten eggs, sugar, unsweetened applesauce, canola oil, vanilla extract, and melted unsweetened chocolate until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Add the dry ingredient mixture to the wet ingredients. Stir gently with a rubber spatula until just combined, taking care not to overmix to ensure a tender bread.
- Add Zucchini and Walnuts: Fold the grated and well-squeezed zucchini along with the chopped walnuts into the batter evenly.
- Fill the Pans: Pour the batter evenly into the prepared loaf pans, smoothing the tops gently with the spatula.
- Bake the Bread: Place the pans in the preheated oven and bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Loaf: Remove the pans from the oven and let them cool on a wire rack for about 10 minutes. Then, invert the loaves onto the rack and allow them to cool completely before slicing.
Notes
- Ensure the grated zucchini is thoroughly squeezed to remove excess moisture to avoid soggy bread.
- Use Dutch-process cocoa for a richer chocolate flavor, but natural cocoa can also be used.
- You can substitute walnuts with pecans or omit nuts altogether for a nut-free option.
- Store the bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
