Spiced Chocolate Zucchini Bread

Name: Spiced Chocolate Zucchini Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/2 cup unsalted butter, melted; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1 1/2 cups grated zucchini; 1/2 cup semi-sweet chocolate chips; 1/2 cup chopped walnuts (optional)

🕒 Prep: 15 min

🔥 Cook: 1 hour

🍽 Serves: 8

★★★★★

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Spiced Chocolate Zucchini Bread is the delightful meeting point of indulgent chocolate and nutritious zucchini. With a hint of warm spices, this bread is perfect for late summer gatherings or a cozy winter snack.

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Ingredients for Spiced Chocolate Zucchini Bread

Flour forms the structure; use all-purpose here for the right balance of tenderness and chew. Cocoa powder gives us that deep, chocolatey base, while baking soda and baking powder ensure a good rise. A pinch of salt sharpens all the flavors, and cinnamon and nutmeg add warmth and depth. Butter, when melted, gives the bread a moist, tender crumb. Granulated sugar sweetens things up, but the zucchini and chocolate keep it from being overpowering. Eggs provide richness and help bind everything together. A touch of vanilla extract enhances all the flavors. Grated zucchini adds moisture and a sneaky serving of veggies. Semi-sweet chocolate chips add bursts of chocolate in every bite, and chopped walnuts (if you’re using them) offer a nice crunch.

Tips & Tricks

Use a kitchen towel to gently squeeze out excess moisture from the zucchini after grating it. This helps prevent a soggy bread.
If you prefer a bit more spice, try adding a pinch of ground ginger or cloves.
To make grating the zucchini easier, use the large holes of a box grater.

Serving Suggestions

Try serving a slice of this bread slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For a cozy afternoon snack, pair it with a mug of chai tea or hot chocolate. If you’re feeling adventurous, drizzle a bit of salted caramel sauce on top for an extra indulgent treat.

Frequently Asked Questions

Can I use whole wheat flour instead?: Yes, but it will make the bread denser. Consider using half whole wheat and half all-purpose flour.
How do I store leftovers?: Wrap the bread tightly in plastic wrap and store at room temperature for up to 3 days, or refrigerate for up to a week.
Can I freeze this bread?: Absolutely! Wrap it in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.

Spiced Chocolate Zucchini Bread Recipe Walkthrough

Start by getting your oven preheated to 350°F (175°C). It’s always a good idea to grease your loaf pan right away so it’s ready when you are. Grab a medium bowl and whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg. This step ensures all your dry ingredients are evenly distributed, which makes for a consistent texture throughout your bread.

In a large bowl, mix the melted butter and sugar until they’re well combined. This mixture should look smooth and glossy. Add the eggs one at a time, beating well after each, then stir in that fragrant vanilla extract. You’re creating the foundation of your batter here, so take a moment to ensure everything is well incorporated.

Now, gradually add your dry ingredients into the wet mixture. I like to do this in three parts, stirring gently until just combined. Overmixing can lead to a dense loaf, so easy does it. Fold in the grated zucchini – it’s amazing how it disappears into the batter, both in sight and taste. Add the chocolate chips, and walnuts if you’re using them, giving everything a final gentle mix.

Pour the batter into your prepared loaf pan, spreading it evenly. Pop it in the preheated oven and let it bake for 50-60 minutes. Keep an eye on it; you’re looking for a toothpick inserted into the center to come out clean, or with just a few moist crumbs. Once done, let it cool in the pan for about 15 minutes before transferring to a wire rack to cool completely. This cooling time is crucial for the texture to set properly.

Why You'll Love This Recipe

Moist and rich, thanks to the combination of zucchini and chocolate.
A delightful balance of sweetness and spice.
Perfect for using up an abundance of summer zucchini.
Freezes well, making it a great make-ahead treat.

Ingredients

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 1/2 cups grated zucchini

1/2 cup semi-sweet chocolate chips

1/2 cup chopped walnuts (optional)

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg.

3. In a large bowl, mix melted butter and sugar until well combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

5. Fold in the grated zucchini and chocolate chips, and walnuts if using.

6. Pour the batter into the prepared loaf pan and spread evenly.

7. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

8. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

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