Spiced Chocolate Zucchini Bread
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.
Spiced Chocolate Zucchini Bread 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 Ideas for Spiced Chocolate Zucchini Bread
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 This Spiced Chocolate Zucchini Bread Works
- 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.