Get ready to transform your ordinary baking routine into an extraordinary culinary adventure! This isn't just another zucchini bread recipe - it's a decadent, mouthwatering masterpiece that combines the unexpected richness of triple chocolate with the moist, tender crumb of classic zucchini bread. Imagine cutting into a loaf that's bursting with warm cinnamon spices, studded with melty chocolate chips, and packed with hidden nutritious zucchini. Whether you're a baking enthusiast or a chocolate lover looking for the perfect treat, this recipe will revolutionize your dessert game and have everyone begging for a second slice!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups grated zucchini
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, then lightly dust with flour to prevent sticking.
- Grate fresh zucchini using a box grater. After grating, use a clean kitchen towel to gently squeeze out excess moisture from the zucchini. This prevents the bread from becoming too wet.
- In a large mixing bowl, whisk together sugar, vegetable oil, eggs, and vanilla extract until well combined and slightly frothy.
- In a separate bowl, sift together all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. This ensures even distribution of leavening agents and spices.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix to maintain a tender texture.
- Fold in the grated zucchini, half of the chocolate chips, and chopped walnuts (if using) until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan. Sprinkle the remaining chocolate chips on top of the batter.
- Bake in the preheated oven for 55-65 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean with a few moist crumbs.
- Remove from oven and let the bread cool in the pan for 10-15 minutes. Then transfer to a wire rack to cool completely before slicing.
- Once cooled, slice and serve. The bread can be stored at room temperature in an airtight container for up to 3 days, or refrigerated for up to a week.
Tips
- Moisture Management: The key to perfect zucchini bread is controlling moisture. Always squeeze out excess liquid from grated zucchini using a clean kitchen towel to prevent a soggy loaf.
- Don't Overmix: Gently fold ingredients together to maintain a tender, light texture. Overmixing can lead to a tough, dense bread.
- Chocolate Chip Trick: Save some chocolate chips to sprinkle on top of the batter before baking for a beautiful, professional-looking finish.
- Storage Hack: For maximum freshness, wrap the cooled bread tightly in plastic wrap or store in an airtight container. It stays moist and delicious for up to 3 days at room temperature or up to a week in the refrigerator.
- Customization Options: Feel free to swap walnuts for pecans, or add a handful of dried cranberries for extra flavor complexity.
- Even Baking: Rotate the pan halfway through baking to ensure uniform cooking and prevent any potential hot spots in your oven.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 5g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 35mg
