Death of Realtor Chocolate Zucchini Bread
Indulge in the decadence of "Death of Realtor Chocolate Zucchini Bread," a rich and moist treat that’s the perfect balance of sinfully chocolatey flavor and wholesome goodness. This recipe combines the deep intensity of unsweetened cocoa powder and semi-sweet chocolate chips with the surprising moisture from shredded zucchini, creating a loaf that’s impossibly soft with every bite. A hint of cinnamon adds warmth, while the duo of granulated and brown sugars enhances its sweetness and texture. Easy to prepare in just 20 minutes, this luxurious bread bakes to perfection with a beautifully crackled top studded with extra chocolate chips. Serve it as a breakfast indulgence, an afternoon snack, or a crowd-pleasing dessert. Ideal for chocolate lovers and zucchini skeptics alike, this recipe is a must-try fusion of decadence and creativity. Perfect for keyword searches like "chocolate zucchini bread," "moist chocolate bread," and "easy zucchini dessert recipes."
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 0.75 cups Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 0.75 cups Granulated sugar
- 0.5 cups Brown sugar (packed)
- 0.5 cups Vegetable oil
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1.5 cups Shredded zucchini
- 0.75 cups Semi-sweet chocolate chips
- 1 tablespoon Milk (optional, if batter is too thick)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and lightly dust it with cocoa powder to prevent sticking.
In a large mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon. Set aside.
In another mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually mix the dry ingredients into the wet ingredients, stirring just until combined. The batter will be thick at this stage.
Fold in the shredded zucchini, making sure it is evenly distributed. If the batter seems excessively dry, add 1 tablespoon of milk to loosen it slightly.
Gently fold in the chocolate chips, reserving a few to sprinkle on top if desired.
Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the reserved chocolate chips on top for added texture and presentation.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the bread from the oven and allow it to cool in the pan for 15 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely.
Slice, serve, and enjoy this irresistibly rich and moist chocolate zucchini bread. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 338 mg | 15% | |
| Total Carbohydrate | 79.8 g | 29% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 43.1 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 58 mg | 4% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 405 mg | 9% | |
*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.
