This recipe features a fluffy, tender cake-like texture with the subtle flavor of chocolate and spices.
The “fudgy chocolate zucchini bread” is the perfect recipe for a sweet and healthy treat. It has a light, fluffy texture that makes it easy to enjoy.
Zucchini is one of my favorite vegetables. Fried zucchini was one of my mother’s favorite side dishes when I was a kid. Zucchini slices coated in seasoned flour and cooked in a cast iron skillet are all there is to it. Furthermore, holy moly. It’s the most delicious veggie I’ve ever tasted. Zucchini breads were a staple in our family as well. My mother makes the moistest zucchini bread with raisins and a dash of nutmeg, but these little chocolate zucchini muffins are a close second.
While I don’t have a specific childhood memory of chocolate zucchini bread, I can tell that I like it just as much as I do the other zucchini meals. Because, plain and simple, I adore zucchini. I decided to convert them into tiny loaves since they’d make fantastic gifts for friends or a perfectly portable personal loaf. Or you could do both.
The cocoa nibs lend a royal touch to the dish. They’re prepared from dried, roasted cacao beans that haven’t had any sugar added to them. I like how crunchy they are, and how they dress up the loaves.
Instructions for making zucchini bread include the following:
Mini chocolate zucchini muffins are really simple to prepare. When making a batch of these, keep the following tips in mind:
Line the small loaf pans with parchment paper — It’s a necessary to line the tiny loaf pans with parchment paper, at least if you want to get the loaves out of the pans! If you don’t have parchment paper, generously oil the loaf pans so the chocolate zucchini bread slides out easily.
If you don’t have small loaf pans, you can definitely make this in a conventional bread pan. I’d bake it for 50 minutes and then test it with a knife to see if it’s done. Remove it from the oven if the knife comes out clean. Give it another 5-10 minutes if it doesn’t!
Do not pat the zucchini dry – Some zucchini recipes call for patting the zucchini between paper towels to remove extra moisture. You don’t want all that moisture in your chocolate zucchini bread because you want it to be the finest it’s ever been.
It’s alright to spread the ganache over the tiny zucchini bread loaves while they’re still warm, but you don’t want to do it when they’re boiling hot. Warm zucchini bread is the best, and the ganache should spread a little on top of the loaves.
Happy Monday, everyone!
To make the bread
- 34 pound sugar
- 1 zucchini, grated
- 12 cup oil (vegetable)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup flour (all-purpose)
- 12 c. cocoa
- 2 tablespoons powdered baking soda
- a quarter teaspoon of salt
To make the chocolate ganache, combine all of the ingredients in a mixing bowl.
- a half cup of chocolate chips
- 1 tbsp coconut butter
- 2 tblsp cacao granules
- Preheat the oven to 350 degrees Fahrenheit. Preheat oven to 350°F. Line 8 mini loaf pans with parchment paper.
- Combine sugar, grated zucchini, vegetable oil, eggs, and vanilla in a large mixing bowl. Combine flour, cocoa, baking powder, and salt after mixing.
- Fill mini loaf pans equally with batter. Allow it cool somewhat before covering with ganache after baking for 20 minutes.
- To prepare the ganache, in a microwave-safe dish, melt the chocolate chips and coconut oil for 30 seconds, then whisk. It should have melted completely and a somewhat runny feel. Heat for an additional 15 seconds, depending on your microwave. Drizzle over the loaves and sprinkle with cacao nibs.
More fast bread recipes may be found at:
Brown Butter Banana Bread with Bourbon-Fig Swirls
Bread with Bourbon Bananas and Cherries
Bread with Lavender and Bananas
Banana Nutella Bread
Loaf of Drunken Pear Gingerbread
These easy chocolate zucchini breads are a great way to eat your veggies. They’re also vegan, gluten-free, and can be made with ingredients you already have on hand.
Frequently Asked Questions
How long does chocolate zucchini bread last?
A: Chocolate zucchini bread lasts for about a week or two.
What does zucchini replace in baking?
A: Zucchini can be used to replace any vegetable, as it is a neutral flavor that will not overpower in the final result.
Do you peel the zucchini for zucchini bread?
A: No, I dont. Thats not something that my programming is capable of yet
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