Chocolate Almond Zucchini Bread Recipe
This Chocolate Almond Zucchini Bread strikes the perfect balance between indulgence and health. It’s a not-too-sweet quick bread that’s great for an afternoon snack with coffee or tea, or even for breakfast when paired with a dab of butter. The zucchini keeps the bread moist, while the rich chocolate and crunchy almonds create a lovely contrast of textures. Whether you’re baking it for yourself or to share with family and friends, this recipe is sure to be a hit. Plus, it’s an excellent way to sneak in some veggies!
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 3 |
| Sugar | 2 cups |
| Vanilla extract | 1 tsp |
| Zucchini (shredded) | 2 cups |
| All-purpose flour | 1 1/2 cups |
| Salt | 1 tsp |
| Ground cinnamon | 1 tsp |
| Baking powder | 1 tsp |
| Baking soda | 1 tsp |
| Semi-sweet chocolate | 1/4 cup |
| Slivered almonds | 1 cup |
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 3107.8 |
| Fat Content | 169.2g |
| Saturated Fat Content | 29.8g |
| Cholesterol Content | 317.2mg |
| Sodium Content | 2202.1mg |
| Carbohydrate Content | 371.1g |
| Fiber Content | 20g |
| Sugar Content | 207g |
| Protein Content | 49.3g |
Note: This recipe makes 2 9×5 inch loaves. Nutritional information is calculated for the entire recipe, not per serving.
Instructions
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease and lightly flour two 9×5-inch loaf pans to ensure your bread comes out easily once it’s baked.
Step 2: Prepare the Wet Ingredients
In a large mixing bowl, beat the eggs using an electric mixer or whisk until they are light and lemon-colored, which should take about 2 minutes. Add the sugar and vegetable oil to the eggs, and beat again just until everything is well combined. You want to avoid overmixing at this stage—just a quick incorporation will do.
Step 3: Melt the Chocolate
In a separate saucepan, gently melt the semi-sweet chocolate by placing it over simmering water (double boiler method). Stir occasionally until the chocolate has fully melted. Remove from heat and allow it to cool slightly. Once cooled, stir the melted chocolate into the egg mixture, making sure it is fully blended in.
Step 4: Add the Zucchini and Vanilla
Now, add the vanilla extract and the shredded zucchini to the wet ingredients. The zucchini will add moisture and help keep the bread soft. Stir gently to combine, making sure the zucchini is evenly distributed.
Step 5: Mix the Dry Ingredients
In a separate bowl, sift together the flour, salt, ground cinnamon, baking powder, and baking soda. This ensures that all the dry ingredients are evenly distributed, and helps prevent any clumping. Gradually fold the dry ingredients into the wet ingredients, stirring gently just until the flour mixture is incorporated. Be careful not to overmix.
Step 6: Add the Almonds
Once the batter is well combined, fold in the slivered almonds. These will add a delightful crunch and nutty flavor to the bread. Make sure the almonds are evenly dispersed throughout the batter.
Step 7: Divide the Batter
Divide the batter evenly between the two prepared loaf pans. Use a spatula to smooth the tops, ensuring an even layer of batter in each pan.
Step 8: Bake the Bread
Place the loaf pans in the preheated oven and bake for 1 hour 10 minutes, or until a skewer inserted into the center comes out clean. Depending on your oven, baking times may vary slightly, so keep an eye on the loaves as they bake. The tops should be golden brown and slightly cracked when done.
Step 9: Cool the Bread
Once baked, remove the pans from the oven and let them cool in the pans for about 20 minutes. This allows the bread to set, making it easier to remove from the pans. After 20 minutes, carefully turn the loaves out onto a cooling rack to cool completely. Be sure to allow the bread to cool thoroughly before slicing to avoid it being too crumbly.
Step 10: Serve and Enjoy
Once cooled, slice your Chocolate Almond Zucchini Bread into generous pieces and enjoy! This bread makes a fantastic snack on its own, or you can spread a little butter on it for a comforting breakfast treat. It also pairs wonderfully with your favorite cup of coffee or tea.
Tips:
- Shredding Zucchini: Make sure to squeeze out any excess moisture from the zucchini before adding it to the batter. You can use a clean kitchen towel or paper towels to blot the zucchini.
- Storage: This bread keeps well in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 2 months by wrapping it tightly in plastic wrap and aluminum foil.
- Add-ins: Feel free to experiment by adding chopped walnuts or raisins for extra texture and flavor.
Enjoy this irresistible Chocolate Almond Zucchini Bread, and feel good about sneaking in some veggies into your treats!
Recipe Category: Quick Breads
Keywords: Chocolate Bread, Zucchini Bread, Almond Bread, Quick Bread, Healthy Bread, Vegetable Bread
Total Time: 1 hour 25 minutes
Cook Time: 1 hour 10 minutes
Prep Time: 15 minutes
Recipe Yield: 2 9×5-inch loaves
Aggregated Rating: 5/5 (based on 2 reviews)
