Chocolate Zucchini Bread
Try this mouthwatering Chocolate Zucchini Bread recipe, a sweet and moist treat that combines the goodness of chocolate with the freshness of zucchini.
Try this mouthwatering Chocolate Zucchini Bread recipe, a sweet and moist treat that combines the goodness of chocolate with the freshness of zucchini.
- Carbohydrate 26.1383268590465 g
- Cholesterol 25.1375 mg
- Fat 18.6331016784418 g
- Fiber 0.729663343937468 g
- Protein 2.2289555017438 g
- Saturated Fat 7.11651691817081 g
- Serving Size 1 1 Serving (80g)
- Sodium 245.039616869386 mg
- Sugar 25.4086635151091 g
- Trans Fat 0.841136066897309 g
- Calories 275 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
- In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
- Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
The ingredient quantities conceal a persistent structural vulnerability: too much moisture. When unmanaged, grated zucchini releases excess water during baking, creating a soggy crumb that fails to set properly around the dense weight of melted unsweetened chocolate and oil. Cooks frequently ruin quick breads by wringing the shredded squash too aggressively into a dry pulp, or conversely, by adding it soaking wet straight from the box grater without measuring its water content first.
Achieving structural integrity requires balancing the liquid phase before the flour meets the bowl. Whisking the eggs, white sugar, vegetable oil, vanilla extract, and melted chocolate until fully emulsified creates a uniform lipid barrier that coats the flour proteins, limiting gluten development so the crumb stays tender rather than rubbery. When folding in the dry mixture of all-purpose flour, baking soda, salt, and ground cinnamon, stop the moment white streaks disappear to prevent tunnel formation inside the 9x5 inch loaf pans.
Replacing the vegetable oil with melted butter alters the fat-to-water ratio significantly, yielding a less tender loaf because butter contains water solids while oil is pure fat. Bake the batter at 350 degrees F for 60 to 70 minutes, testing doneness by inserting a wooden toothpick into the exact center of the loaf to ensure it emerges completely clean.
