Chocolate Zucchini Loaf

My husband and I spent part of Thursday with his cousin and her husband. After shopping and having lunch together, my husband and I went home with two plastic bags full of beets, green beans, carrots and a huge zucchini from their garden.

In addition, his cousin gave me this zucchini chocolate loaf recipe, which she has been telling me to make since last year. The recipe was given to her by someone from work and she has been raving how good it was.  Using half of the huge zucchini that she gave me, I finally made it on the weekend. She was right; the bread was chocolaty and delicious. The aroma coming from my kitchen as I was baking it was incredible.  I served a slice of this delightful bread to my hungry husband when he came home from his bike ride and he was happy and so appreciative. 😀

Cooking Tips for Perfect Chocolate Zucchini Loaf

To achieve the best chocolate zucchini loaf, start by grating the zucchini finely. This helps it blend seamlessly into the batter, ensuring it remains moist without being overly watery. After grating, it’s a good idea to squeeze out some excess moisture using a clean kitchen towel or cheesecloth. This prevents the loaf from becoming soggy. When mixing your dry and wet ingredients, be careful not to overmix. Stir just until everything is combined to keep the loaf tender. A few lumps are perfectly fine. For an extra chocolatey flavor, consider adding chocolate chips to the batter. They melt beautifully and create delightful pockets of gooey chocolate in every slice. Lastly, keep an eye on your baking time. Ovens can vary, so start checking for doneness a few minutes early by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, it’s ready.

Storage Instructions and Serving Suggestions

Once your chocolate zucchini loaf has cooled completely, store it in an airtight container at room temperature. It should stay fresh for about three days. If you want to keep it longer, consider wrapping it tightly in plastic wrap and placing it in the fridge, where it can last up to a week. For longer storage, you can freeze individual slices. Just wrap each slice in plastic wrap, then place them in a freezer-safe bag. They can be pulled out and thawed as needed. When it comes to serving, this loaf is delicious on its own, but it can be elevated with a spread of cream cheese or a dusting of powdered sugar. For a fun twist, serve it warm with a scoop of vanilla ice cream on the side. You can also pair it with a cup of coffee or tea for a cozy afternoon treat. This loaf is versatile enough for breakfast, snacks, or dessert, so feel free to enjoy it any time of day.

Frequently Asked Questions

Can I substitute the vegetable oil?

You can use melted coconut oil or unsweetened applesauce as a healthier alternative. Just keep in mind that applesauce may change the texture a bit.

How should I store the chocolate zucchini loaf?

Store the loaf in an airtight container at room temperature for up to three days. If you want it to last longer, wrap it tightly in plastic wrap and freeze it for up to three months.

Can I make this loaf ahead of time?

Absolutely, this loaf actually tastes better the next day as the flavors meld together. You can bake it a day in advance and just let it cool completely before wrapping it up.

What should I serve with chocolate zucchini loaf?

A dollop of whipped cream or a scoop of vanilla ice cream pairs wonderfully with it. You could also enjoy it with a cup of coffee or tea for a cozy treat.

What are common mistakes to avoid when making this loaf?

One common mistake is not squeezing out enough moisture from the zucchini, which can lead to a soggy loaf. Also, be careful not to overmix the batter, as this can make the loaf dense instead of light and fluffy.

Chocolate Zucchini Loaf

Liza A

Chocolate zucchini loaf combines rich chocolate flavor with moist, fluffy texture. It's an easy treat that hides veggies for a sweet surprise in every slice.

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Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course Dessert

Cuisine American

Servings 2 loaves

Calories 490 kcal

Ingredients

  

1x2x3x

• 3 eggs beaten
• 2 cups sugar
• 1 cup vegetable oil
• 2 cups grated zucchini
• 1 cup drained crushed pineapple
• 1 tsp vanilla
• 3 cups flour
• 1 tsp cinnamon
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 6 tbsp cocoa
• ½ cup chopped pecans

Instructions

 

• Preheat oven to 350°F. Grease two (9X5 inch) loaf pans.
• In a large bowl, combine beaten eggs, sugar and oil, mixing well. Stir in zucchini, pineapple and vanilla. In separate bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt and cocoa; add to egg mixture and stir to moisten. Stir in pecans. Spread over prepared pans.
• Bake for 50-60 minutes or until cake tester inserted in the center comes out clean. Let cool in pan on rack for at least 15 minutes and then turn loaf out of pan to cool completely.
• Serve and enjoy!

Nutrition

Calories: 490kcalCarbohydrates: 66gProtein: 6gFat: 24gSaturated Fat: 3gCholesterol: 70mgSodium: 300mgFiber: 2gSugar: 32g

Keyword baking, chocolate, dessert, loaf, zucchini

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