Indulge your senses with a slice of our decadent Double Chocolate Date Zucchini Bread! This mouthwatering treat is not only a chocolate lover's dream but also a sneaky way to incorporate nutritious zucchini and naturally sweet dates into your diet. Perfect for breakfast, dessert, or a midday snack, this recipe is sure to delight your taste buds and impress your friends and family. With just 15 minutes of prep time and the irresistible aroma wafting through your kitchen, you won’t want to miss out on this deliciously moist bread that’s packed with rich chocolate flavor. Ready to bake something extraordinary? Let’s dive into the recipe!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup grated zucchini
- 1 cup pitted dates, chopped
- 1/2 cup cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sugar
- 2 eggs
- 1/4 cup vegetable oil
- 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 easier removal of the bread.
- In a medium bowl, combine the grated zucchini and chopped dates. Set aside to allow the flavors to meld.
- In a large mixing bowl, whisk together the cocoa powder, all-purpose flour, baking soda, salt, and sugar until well combined.
- In another bowl, beat the eggs and then add the vegetable oil. Mix until smooth.
- Pour the egg mixture into the dry ingredients and stir until just combined. Be careful not to overmix.
- Gently fold in the grated zucchini and chopped dates into the batter until evenly distributed.
- Add the chocolate chips to the batter, reserving a few for topping if desired, and fold them in gently.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle any reserved chocolate chips on top if you set some aside.
- Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Slice the Double Chocolate Date Zucchini Bread and enjoy it warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Tips
- Choose the Right Zucchini: Opt for medium-sized zucchinis for the best flavor and moisture. Grate them finely to ensure they blend seamlessly into the batter.
- Soften Your Dates: If your pitted dates are a bit hard, soak them in warm water for about 10 minutes before chopping. This will make them easier to mix into the batter and enhance their sweetness.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense bread, so stir gently to keep it light and fluffy.
- Add Extra Chocolate: For an even more indulgent treat, consider adding a handful of chocolate chips or chunks to the batter. You can also sprinkle some on top before baking for a beautiful presentation.
- Check for Doneness: Ovens can vary, so start checking for doneness a few minutes before the 60-minute mark. Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool Properly: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps it set and makes slicing easier.
- Storage Tips: To keep your Double Chocolate Date Zucchini Bread fresh, store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze it for longer storage—just wrap it tightly in plastic wrap and foil.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 35mg
