Prepare to be amazed by the ultimate dessert that sneaks nutrition into pure indulgence! This Double Chocolate Zucchini Loaf is the secret weapon for chocolate lovers who want to trick their taste buds and boost their veggie intake. Imagine a moist, rich chocolate bread so decadent that no one will believe there's a hidden healthy ingredient lurking inside. Whether you're a baking enthusiast or a chocolate craving connoisseur, this recipe will revolutionize your dessert game and leave everyone begging for your culinary magic!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup grated zucchini
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, and line the bottom with parchment paper for easy removal.
- Grate the zucchini using a box grater. Place the grated zucchini on a clean kitchen towel and gently squeeze out excess moisture. This prevents the loaf from becoming too wet.
- In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine and ensure no lumps remain.
- In a large mixing bowl, combine the white sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Whisk until the mixture is smooth and well incorporated.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Fold in the grated zucchini and half of the chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan. Sprinkle the remaining chocolate chips on top of the batter.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, slice and serve. The loaf can be stored in an airtight container at room temperature for up to 3 days.
Tips
- Always squeeze excess moisture from the zucchini to prevent a soggy loaf. Use a clean kitchen towel and press gently but firmly.
- Don't overmix the batter - this can lead to a tough, dense texture. Mix just until the ingredients are combined.
- For extra richness, use high-quality cocoa powder and chocolate chips. The better the ingredients, the more delicious the result.
- Check the loaf's doneness by inserting a toothpick - a few moist crumbs are perfect, but no wet batter should remain.
- Let the loaf cool completely before slicing to help it set and prevent crumbling.
- Store in an airtight container at room temperature, and it'll stay fresh and moist for up to 3 days.
- For an extra indulgent touch, serve warm with a scoop of vanilla ice cream or a drizzle of chocolate sauce.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 5g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 40mg
