Chocolate Wave Zucchini Bread
Indulge in the rich, velvety decadence of Chocolate Wave Zucchini Bread, a dessert-lover’s dream with a hidden healthy twist. This moist quick bread combines the earthy sweetness of shredded zucchini with the bold flavor of unsweetened cocoa powder, creating a perfectly balanced treat that's as delightful for breakfast as it is for dessert. The batter is elevated with a touch of ground cinnamon for warmth and studded throughout with semi-sweet chocolate chips, which melt into luscious pockets of gooey goodness. Topped with a sprinkling of chocolate chips for extra texture, this loaf bakes to a tender, sliceable perfection in under an hour. Perfect for sneaking veggies into your diet without sacrificing flavor, this easy-to-make recipe is a crowd-pleaser that will have everyone reaching for seconds.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1 cup Granulated sugar
- 0.5 cups Brown sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 2 cups Shredded zucchini (squeezed dry)
- 2 Large eggs
- 0.5 cups Vegetable oil
- 2 teaspoons Vanilla extract
- 0.75 cups Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8x4-inch loaf pan and line it with parchment paper for easier release.
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
In a separate large bowl, whisk the eggs, vegetable oil, and vanilla extract until smooth.
Add the shredded zucchini to the wet ingredients, ensuring it is evenly distributed.
Gradually fold the dry ingredient mixture into the wet ingredients, mixing until just combined. Be careful not to overmix.
Gently stir in the chocolate chips, reserving a small handful to sprinkle on top.
Pour the batter into the prepared loaf pan and smooth the surface with a spatula. Sprinkle the reserved chocolate chips over the top for added texture and flavor.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean or with a few moist crumbs attached.
Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.1 g | 217% | |
| Saturated Fat | 49.6 g | 248% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2688 mg | 117% | |
| Total Carbohydrate | 636.8 g | 232% | |
| Dietary Fiber | 64.3 g | 230% | |
| Total Sugars | 352.8 g | ||
| Protein | 75.2 g | 150% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 399 mg | 31% | |
| Iron | 38.0 mg | 211% | |
| Potassium | 3635 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
