Description
This Chocolate Zucchini Bread is a moist and nutritious treat that combines the rich flavor of cocoa and melted chocolate with the subtle moisture and health benefits of grated zucchini. Perfectly sweetened with sugar and applesauce, and enhanced with chopped walnuts, this bread is a wholesome dessert or snack option, baked to perfection in loaf pans for a tender crumb and delightful texture.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1/4 cup unsweetened cocoa (preferably Dutch-process)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 3 large eggs (lightly beaten)
- 1 cup sugar
- 3/4 cup unsweetened applesauce
- 1/4 cup canola oil
- 1 tsp vanilla extract
- 1 oz unsweetened chocolate (melted)
Add-ins
- 1/2 cup chopped walnuts (1 3/4 ounces)
- 2 cups grated zucchini (from 1 large zucchini, squeezed well with a dishcloth)
Other
- Baking spray
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure it’s at the perfect temperature for baking the bread evenly.
- Prepare Pans: Spray two 8 1/2-by-4 1/2-inch loaf pans thoroughly with baking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole-wheat flour, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients: In a separate large bowl, whisk together the lightly beaten eggs, sugar, unsweetened applesauce, canola oil, vanilla extract, and melted unsweetened chocolate until blended smoothly.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients. Use a rubber spatula to stir until just combined—avoid over-mixing to keep the bread tender.
- Add Zucchini and Walnuts: Gently fold in the grated zucchini and chopped walnuts until evenly distributed throughout the batter.
- Fill Pans and Bake: Divide the batter evenly between the prepared loaf pans. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
- Cool: Allow the bread loaves to cool in the pans for about 10 minutes. Then, invert the loaves onto a cooling rack and let them cool completely before slicing and serving.
Notes
- Make sure to squeeze excess moisture from the grated zucchini using a dishcloth or paper towels to prevent soggy bread.
- Using Dutch-process cocoa creates a richer chocolate flavor, but natural cocoa powder can be substituted if needed.
- Check doneness by inserting a toothpick; if it comes out with wet batter, extend baking time in 5-minute increments.
- Store cooled bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Walnuts can be omitted or substituted with other nuts like pecans, or seeds for nut-free options.
