Chocolate Zucchini Bread Loaf

This indulgent chocolate zucchini bread is my go-to treat when I want something rich but not overly sweet You would never guess that a generous helping of shredded zucchini is nestled inside giving it a beautifully moist crumb and a touch of wholesomeness It is the ultimate trick for getting veggies into dessert without anyone being the wiser

When my family first tasted this bread during a rainy weekend baking spree nobody could believe that zucchini was the secret ingredient Now it makes a regular appearance any time we are craving a chocolate fix

Ingredients

• Large eggs: provide structure and moisture Pick eggs with sturdy shells for freshness
• Neutral vegetable oil or melted butter: keeps the loaf tender Use a mild oil for the cleanest flavor
• Sour cream or plain Greek yogurt: adds tang and plushness The fattier the better for richness
• Light brown sugar: gives moistness and a rounded sweetness Make sure no hard clumps remain
• Granulated sugar: for balanced sweetness and texture Look for very fine granules if possible
• Vanilla extract: boosts the chocolate flavor Use pure extract for best results
• All-purpose flour: gives substance to the loaf Sift if yours tends to be lumpy
• Natural unsweetened cocoa powder: delivers chocolate intensity Choose a fresh and fragrant variety
• Baking powder and baking soda: bring lift Always check freshness
• Salt: sharpens the chocolate flavor Use a fine sea salt
• Shredded zucchini: adds unbeatable moistness and sneaky nutrition Pat dry if it seems extra watery
• Chocolate chips or chunks: for luxurious puddles of chocolate Try mixing types for flavor depth

Step-by-Step Instructions

Prepare the pan:

Line a metal loaf pan with parchment paper or spray very well with nonstick cooking spray This ensures easy removal and prevents sticking

Combine wet ingredients:

In a large measuring jug thoroughly whisk eggs oil sour cream brown sugar granulated sugar and vanilla together until totally smooth Hunt down any lumps of sugar so the batter bakes evenly

Mix dry ingredients:

In a roomy bowl whisk flour cocoa powder baking powder baking soda and salt together Be meticulous so the leaveners and cocoa are evenly distributed

Fold in zucchini and chocolate chips:

Add the shredded zucchini to the dry mixture Use a rubber spatula to gently toss until zucchini is well coated with flour mixture Fold in the chocolate chips evenly

Make the batter:

Pour the wet mix into the dry mix Using the spatula stir gently just until all streaks of flour disappear The mixture will look thick and some lumps are okay Overmixing will make dense bread

Bake the loaf:

Scoop the thick batter into the prepared pan Smooth the top and scatter a few extra chocolate chips over if desired Slide into a hot oven and bake until a tester comes out clean or with just a few crumbs Watch after thirty minutes and lay foil loosely over top if it darkens too quickly

Cool the bread:

Let the bread cool in the pan for ten minutes then use the parchment to lift it out Set on a rack to cool completely before slicing This helps set the crumb and makes for perfect slices

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You Must Know

• This bread freezes beautifully so you can enjoy slices later
• Low in fat compared to most chocolate cakes thanks to zucchini
• Perfect for sneaking veggies into picky eaters

I especially love the rich melt of chocolate chips tucked throughout the loaf and have fond memories of making this with my little ones who loved grating the zucchini and sprinkling on extra chocolate

Storage Tips

Once cooled store the bread loosely wrapped on the counter for up to three days If it is hot or humid in your kitchen pop it in the fridge for freshness For longer storage wrap tightly in plastic then foil and freeze for up to three months Slices defrost quickly at room temperature

Ingredient Substitutions

You can swap plain Greek yogurt for sour cream for equally moist results Whole wheat flour works for half the amount if you want to add some earthiness If you like a little more sweetness try white chocolate chips or add chunks of dark chocolate for a less sweet loaf

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Serving Suggestions

Enjoy a thick slice as breakfast or tuck it into lunchboxes for a treat It is heavenly with a smear of peanut butter or a dusting of powdered sugar Sometimes I even warm a slice and top with vanilla yogurt or fresh berries

Culture and History

Chocolate zucchini bread became popular as a clever way to use up summer zucchini abundance and get kids excited about vegetables Its origins are humble and rooted in home bakers' creativity In our house it brings back sweet memories of bustling family gardens and after-dinner snacks