Zucchini Chocolate Bread
Try this Zucchini Chocolate Bread recipe, or contribute your own.
Try this Zucchini Chocolate Bread recipe, or contribute your own.
- 3 large eggs
- 1 tbsp baking powder
- 1/4 tsp ground nutmeg
- 1 tsp ground cinnamon
- 3 tbsp corn starch
- 1 tsp salt (i use himalayan salt)
- 1-1/2 tsp baking soda
- 1-1/2 cups (250g | 8.8oz) grated zucchini (about 2 medium)
- 1 cup (220g | 7.8oz) mashed avocado (about 2 medium)
- 1 cup (240g | 8.5oz) mashed banana (about 2 large)
- 1/2 cup (150g | 5.3oz) date paste
- 1/4 cup (85g | 3oz) unpasteurized honey
- 1 tbsp pure vanilla extract (storebought or homemade)
- 2-1/2 cups (350g | 12.3oz) whole wheat flour
- 1/2 cup (45g | 1.5oz) cocoa powder
- 1 cup (225g | 7.95oz) dark chocolate chips
- 1 cup (100g | 3.5oz) chopped walnuts
- Carbohydrate 2.78217696909843 g
- Cholesterol 106.566666666667 mg
- Fat 2.68413071980423 g
- Fiber 0.13817356143842 g
- Protein 3.83604237759737 g
- Saturated Fat 0.898952293346812 g
- Serving Size 1 1 -16 (47g)
- Sodium 56.6057869365558 mg
- Sugar 2.64400340766001 g
- Trans Fat 0.430193128205128 g
- Calories 51 calories
Step-by-step
- Preheat your oven to 350°F; grease and flour a 9" x 5" loaf pan and set aside.
- In a large mixing bowl, combine the mashed bananas, date paste, mashed avocado, honey, eggs and vanilla extract. Mix vigorously with a whisk until well combined.
- Fold in the grated zucchini with a rubber spatula and set aside.
- In a separate mixing bowl, combine the dry ingredients and mix well with a flat whisk until evenly combined. Add the chocolate chips and chopped walnuts and stir to coat.
- Add that to the wet ingredients and stir gently until well combined.
- Transfer the batter to the prepared pan and spread evenly with a rubber spatula.
- Place the pan in the preheated oven and bake for 75 to 85 minutes, or until the tops appear set and a toothpick inserted in the center of the loaf comes out almost clean.
- Let the loaf cool in the pan for a few minutes and then push pieces of chocolate and walnuts into the top if desired, then let the loaf cool completely in the pan before unmolding and slicing, at least 2 to 3 hours.
- Store leftovers in the refrigerator in an airtight container for up to a week.
Zucchini Chocolate Bread: A Healthy Indulgence
As a busy working mom, finding time to bake is a luxury, but when I do, I want it to be worthwhile. This zucchini chocolate bread recipe has become a staple in my home, not just for its delicious taste but for its surprising health benefits. It's a guilt-free indulgence that satisfies my sweet tooth while sneaking in some extra veggies. The moist texture, intense chocolate flavor, and subtle hint of spice make it a perfect treat for any occasion – from a quick after-school snack to a delightful dessert for guests.
What makes this recipe so special? It's the clever combination of ingredients that creates a wonderfully moist and flavorful bread. The zucchini adds moisture without compromising the texture, while the mashed bananas and avocado contribute to the richness and creaminess. The date paste adds natural sweetness and depth, reducing the need for excessive sugar. I love using whole wheat flour for a nutritional boost, and the dark chocolate chips add that irresistible chocolatey goodness we all crave. It's a perfect balance of healthy and indulgent, which is precisely what I look for in my baking.
Beyond its deliciousness, this bread is incredibly versatile. I've experimented with different variations, adding things like chopped nuts, dried cranberries, or even a sprinkle of sea salt on top for a sophisticated touch. It's a great base recipe, easily adaptable to your preferences and whatever you have on hand in your pantry. I’ve often found myself whipping up a batch on a lazy Sunday afternoon, and the aroma of freshly baked bread filling the house is truly comforting. The best part is that it’s a healthier alternative to other breads, packed with vitamins and fiber from the zucchini and other nutritious ingredients.
Tips for baking success:
- Don't overmix the batter: Overmixing can lead to a tough bread. Gently fold in the dry ingredients until just combined.
- Check for doneness: A toothpick inserted into the center should come out with a few moist crumbs attached, not completely clean.
- Let it cool completely: This allows the bread to set and makes it easier to slice.
- Store properly: Keeping it in an airtight container in the refrigerator will help to maintain its freshness for up to a week. You can even freeze it for longer storage.
This Zucchini Chocolate Bread recipe isn’t just a recipe; it's a testament to the power of healthy eating without sacrificing flavor. It's a delicious way to incorporate more vegetables into your diet, a treat that your family will love, and a recipe that will undoubtedly become a go-to in your kitchen. I often find myself baking an extra loaf, as it disappears remarkably fast! Give it a try, and I’m sure you'll agree – it's a recipe worth repeating!
Beyond the practical aspects of baking this bread, I find a certain serenity in the process. The rhythmic mixing, the warmth of the oven, and the anticipation of that first slice – it's a mini-escape from the daily grind. And sharing the bread with loved ones, seeing their faces light up with each bite, makes the whole experience even more rewarding. So, bake a loaf, savor the moment, and enjoy this simple yet delicious recipe.
