Introduction
Indulge in a delightful treat with this Double Dark Chocolate Zucchini Bread. This rich, moist bread strikes a perfect balance between deep cocoa flavors and the subtle freshness of zucchini, making it an ideal option for dessert or a wholesome snack. You'll savor the chocolatey goodness in every bite, making it a must-try addition to your baking repertoire.
Detailed Ingredients with measures
- 250g all-purpose flour
- 50g unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 150g granulated sugar
- 100g brown sugar
- 2 large eggs
- 120ml vegetable oil
- 1 teaspoon vanilla extract
- 120ml buttermilk
- 200g grated zucchini (excess moisture squeezed out)
- 150g dark chocolate chips
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf
Enjoy the rich flavors of this Double Dark Chocolate Zucchini Bread, perfect for any occasion!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 175°C (350°F) and grease a loaf pan with cooking spray or butter to prevent sticking.
Step 2: Prepare Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until evenly combined.
Step 3: Combine Wet Ingredients
In a separate bowl, beat together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract with a mixer or whisk until well combined and smooth.
Step 4: Add Buttermilk and Zucchini
Stir in the buttermilk and grated zucchini into the wet mixture. Ensure the zucchini has had excess moisture squeezed out to prevent the batter from being too wet.
Step 5: Combine Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread light.
Step 6: Fold in Chocolate Chips
Gently fold the dark chocolate chips into the batter, ensuring they are evenly distributed.
Step 7: Pour Batter into Pan
Pour the batter into the prepared loaf pan and spread it evenly using a spatula.
Step 8: Bake the Bread
Bake in the preheated oven for approximately 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs.
Step 9: Cool in Pan
Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. This will make it easier to transfer without breaking.
Step 10: Transfer and Cool Completely
Carefully transfer the loaf to a wire rack to cool completely before slicing.
Step 11: Slice and Enjoy
Once cool, slice the bread and enjoy your delicious double dark chocolate zucchini bread!
Notes
Note 1: Squeezing Zucchini
Make sure to squeeze out excess moisture from the grated zucchini by placing it in a clean kitchen towel or using paper towels.
Note 2: Baking Time
Oven temperatures can vary, so start checking for doneness at the 50-minute mark to avoid overbaking.
Note 3: Storage
Store the bread in an airtight container at room temperature for up to 4 days, or refrigerate for longer shelf life.
Note 4: Variations
Feel free to add nuts or replace some of the chocolate chips with white chocolate for an extra twist.
Storage Instructions
Room Temperature
Store the Double Dark Chocolate Zucchini Bread in an airtight container at room temperature for up to 3 days.
Refrigeration
If you wish to keep it fresh for a longer period, you can refrigerate it. Wrap the bread in plastic wrap and place it in an airtight container, where it can be stored for up to a week.
Freezing
For extended storage, the bread can be frozen. Wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. It can last for up to 3 months in the freezer. To enjoy, thaw in the refrigerator overnight or at room temperature for a few hours.
Serving Suggestions
Enjoy the Double Dark Chocolate Zucchini Bread as a delicious dessert or snack. Serve it warm or at room temperature. For an indulgent treat, add a dollop of whipped cream or a scoop of vanilla ice cream on top. Pair it with a cup of coffee or tea for a wonderful afternoon treat. You can also toast slices and spread a light pat of butter or cream cheese for added richness.
Nutritional Information
Per slice (assuming 10 slices per loaf):
- Calories: 220
- Total Fat: 10g
- Saturated Fat: 3g
- Cholesterol: 40mg
- Sodium: 150mg
- Total Carbohydrates: 30g
- Dietary Fiber: 2g
- Sugars: 15g
- Protein: 3g
(Note: Nutritional values may vary based on specific brands and any ingredient substitutions made.)
Ingredient Substitutions
- **All-Purpose Flour**: For a gluten-free option, substitute with a gluten-free all-purpose flour blend.
- **Vegetable Oil**: Can be replaced with melted coconut oil or applesauce for a healthier alternative.
- **Buttermilk**: Use milk mixed with 1 tablespoon of lemon juice or vinegar to mimic buttermilk.
- **Granulated Sugar**: Substitute with coconut sugar or a sugar alternative like Stevia for a lower-calorie version.
- **Eggs**: For a vegan option, use a flaxseed meal mixture (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg).
- **Dark Chocolate Chips**: You can use semi-sweet or dairy-free chocolate chips to suit your dietary preferences.
Cook techniques
Measuring Ingredients Accurately
Use a kitchen scale for accurate measurement of flour and cocoa powder. This ensures the right balance of dry ingredients for the perfect loaf.
Grating Zucchini
Use a box grater or food processor to grate zucchini finely. After grating, squeeze out excess moisture using a clean kitchen towel to prevent a soggy bread.
Mixing Techniques
When combining wet and dry ingredients, mix gently until just combined. Over-mixing can lead to a dense texture in the bread.
Incorporating Chocolate Chips
Fold in the dark chocolate chips using a spatula to evenly distribute them throughout the batter without breaking them.
Baking Tips
Preheat your oven to ensure even baking. Periodically check the bread towards the end of the baking time by inserting a toothpick in the center; it should come out with a few moist crumbs.
Cooling the Bread
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack. This helps maintain moisture and prevents the bottom from becoming too soft.
FAQ
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but it may result in a denser bread. Consider adding a bit more liquid if needed.
How can I store the double dark chocolate zucchini bread?
Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It can also be frozen for longer storage.
Can I add nuts to the zucchini bread?
Absolutely! Chopped walnuts or pecans can be folded into the batter along with the chocolate chips for added texture and flavor.
What can I substitute for buttermilk?
You can make a simple buttermilk substitute by mixing 120ml of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
Why is my zucchini bread dense?
Dense zucchini bread could result from over-mixing the batter or using too much zucchini without removing excess moisture. Ensure proper measurement and mixing techniques for a lighter texture.
Conclusion
Double Dark Chocolate Zucchini Bread is a delightful blend of rich cocoa and moist zucchini that creates a wonderfully indulgent treat. Perfect for any chocolate lover, this recipe is not only simple to make but also rewarding in flavor and texture. Whether enjoyed as a dessert or a snack, each slice offers a satisfying experience that brings together the best of both worlds—decadent chocolate and the hidden health benefits of zucchini.
More recipes suggestions and combination
Chocolate Chip Banana Bread
Combine the elements of banana and chocolate with a moist banana bread recipe. Use ripe bananas and add chocolate chips for a sweet twist.
Spiced Carrot Zucchini Bread
Incorporate warm spices such as cinnamon and nutmeg along with the zucchini. Add walnuts or raisins for added texture and flavor.
Nutty Chocolate Zucchini Muffins
Transform the bread into muffins by adding chopped nuts, like walnuts or almonds, and mixing in dark chocolate chips for a deliciously portable snack.
Double Chocolate Pumpkin Bread
Substitute zucchini with pumpkin for a seasonal variation. The pumpkin will keep the bread moist and flavorful, while the cocoa enhances the chocolate richness.
Blueberry Zucchini Bread
Integrate fresh blueberries, which can add a burst of freshness and sweetness, balancing out the richness of the chocolate.
Peanut Butter Chocolate Zucchini Bread
Add swirls of peanut butter into the batter for a nutty flavor that complements the chocolate beautifully.
Coconut Chocolate Zucchini Bread
Incorporate shredded coconut for a tropical twist, adding texture and a hint of sweetness to the rich chocolate flavor.
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