Imagine sinking your teeth into a slice of warm, moist Chocolate Zucchini Bread topped with a luscious mocha glaze that’s both decadent and surprisingly wholesome! This delightful recipe not only satisfies your sweet tooth but also cleverly incorporates nutrient-rich zucchini, making it a guilt-free indulgence. Perfect for breakfast, dessert, or a sweet afternoon snack, this bread is sure to impress your family and friends. Get ready to elevate your baking game with this irresistible treat that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 1/2 cups grated zucchini
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- 1/2 cup powdered sugar
- 2 tablespoons brewed coffee
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or cooking spray and line with parchment paper.
- Grate fresh zucchini using a box grater. Place grated zucchini on a clean kitchen towel and gently squeeze out excess moisture to prevent a soggy bread.
- In a medium bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt until well combined and no lumps remain.
- In a separate large mixing bowl, combine granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and fully incorporated.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Do not overmix.
- Fold in the grated zucchini and chocolate chips, ensuring even distribution throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the mocha glaze, whisk powdered sugar with brewed coffee until smooth and drizzling consistency is achieved.
- Once bread is completely cooled, drizzle mocha glaze over the top, allowing it to naturally cascade down the sides.
- Let glaze set for 10-15 minutes before slicing and serving. Store in an airtight container at room temperature for up to 3 days.
Tips
- Choose the Right Zucchini: Opt for medium-sized zucchinis, as they tend to be sweeter and have a better texture for baking. Remember to squeeze out excess moisture to prevent your bread from becoming soggy.
- Mixing Method: Be careful not to overmix the batter once you combine the wet and dry ingredients. A few lumps are okay; this will help keep your bread light and fluffy.
- Chocolate Chips: For an extra chocolatey experience, consider using dark chocolate chips or even a mix of milk and dark chocolate for depth of flavor.
- Testing for Doneness: When checking for doneness, insert a toothpick into the center of the bread. It’s okay if a few moist crumbs stick to it, but it shouldn’t be wet batter.
- Cooling: Allow the bread to cool completely before drizzling the mocha glaze. This will help the glaze set better and prevent it from melting into the bread.
- Storage: To keep your Chocolate Zucchini Bread fresh, store it in an airtight container at room temperature. It can last up to three days, but it’s so delicious it might not last that long!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 32g
Protein: 4g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 35mg
