Prepare to be amazed by the ultimate chocolate lover's dream that secretly sneaks in a healthy twist! Our Double Chocolate Zucchini Muffin Bread is the decadent dessert that proves vegetables can be absolutely irresistible. Imagine a rich, moist chocolate bread that's so deliciously indulgent, nobody will ever guess there's a hidden serving of nutritious zucchini inside. Whether you're looking to trick picky eaters into eating their veggies or simply craving a mind-blowing chocolate treat, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup grated zucchini
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
- In a medium bowl, grate the zucchini using a box grater or food processor. If your zucchini is particularly watery, you may want to squeeze out some excess moisture using a clean kitchen towel.
- In a large mixing bowl, combine the all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well blended.
- In another bowl, whisk together the vegetable oil, eggs, and vanilla extract until the mixture is smooth and combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together using a spatula or wooden spoon until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Fold in the grated zucchini and chocolate chips until they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once cooled, slice the Double Chocolate Zucchini Muffin Bread and enjoy it as a delicious snack or dessert!
Tips
- Make sure to grate the zucchini finely and remove excess moisture to prevent a soggy bread.
- Don't overmix the batter - mix just until ingredients are combined to keep the bread tender.
- For extra chocolatey goodness, use dark cocoa powder instead of regular cocoa.
- Let the bread cool completely before slicing to help it set and maintain its structure.
- Store the bread wrapped in plastic wrap or in an airtight container to keep it moist for up to 3-4 days.
- For a fun variation, try adding chopped nuts or a sprinkle of sea salt on top before baking.
- If the top starts browning too quickly, cover loosely with aluminum foil during the last 15 minutes of baking.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 35g
Protein: 4g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 35mg
