Zucchini Bread Dark Rich Flavor
Indulge in the decadently moist and flavor-packed experience of Zucchini Bread with Dark Rich Flavor—a delightful twist on a classic recipe. Enhanced with the warm, aromatic spices of cinnamon and nutmeg, this bread delivers a luscious depth thanks to a touch of unsweetened cocoa powder, creating a chocolate-kissed treat that feels both comforting and indulgent. Freshly shredded zucchini adds irresistible moisture, while optional mix-ins like chopped walnuts or semi-sweet chocolate chips elevate both texture and taste. Perfectly easy to prepare with just 20 minutes of prep time, this loaf bakes to perfection in under an hour, making it the ideal companion for your morning coffee or a cozy afternoon snack. Whether you’re a fan of zucchini bread recipes or simply love bakery-style chocolate delights, this crowd-pleaser is bound to become a staple.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.25 cups Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.5 cups Vegetable oil
- 0.5 cups Granulated sugar
- 0.5 cups Brown sugar (packed)
- 2 teaspoons Vanilla extract
- 2 cups Shredded zucchini
- 0.75 cups Chopped walnuts or pecans (optional)
- 0.5 cups Semi-sweet chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
In another large bowl, beat the eggs until lightly frothy. Add the vegetable oil, granulated sugar, brown sugar, and vanilla extract, and mix until smooth.
Stir the shredded zucchini into the wet ingredients mixture.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Fold in the chopped walnuts or pecans and semi-sweet chocolate chips, if using.
Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
Allow the zucchini bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Slice and serve. Store leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 7 days.
Nutrition Facts
Calories |
4120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.0 g | 279% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2868 mg | 125% | |
| Total Carbohydrate | 526.7 g | 192% | |
| Dietary Fiber | 46.7 g | 167% | |
| Total Sugars | 275.1 g | ||
| Protein | 75.6 g | 151% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 483 mg | 37% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 2841 mg | 60% | |
*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.
