Recipe: Chocolate Zucchini Loaf 🍫🥒
Description: This delightful Chocolate Zucchini Loaf is a family favorite that has stood the test of time, earning accolades from even the most discerning palates. Originally shared with me by a close friend, I’ve since perfected it over four years of delicious experimentation. Its moist, chocolatey goodness is complemented by the subtle hint of zucchini, making it a delightful treat for any occasion. After sharing a loaf with my Mom, a culinary aficionado in her own right, she couldn’t resist calling me for the recipe. And now, I pass it on to you with the hope that it becomes a cherished part of your recipe collection too!
Category: Breads
Keywords: Vegetable, Weeknight, < 4 Hours
Yield: 2 loaves
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 1/2 cups | Flour |
| 1/2 cup | Baking powder |
| 2 1/2 tsp | Baking soda |
| 1 1/2 tsp | Salt |
| 1 tsp | Cinnamon |
| 1 cup | Margarine |
| 3/4 cup | Sugar |
| 2 | Eggs |
| 3 tsp | Vanilla |
| 2 cups | Zucchini |
| 2 tbsp | Milk |
| 1 cup | Pecans |
| 1/2 – 3/4 cup | Coconut |
Nutrition Facts (per serving):
- Calories: 2531.2
- Fat Content: 112.6g
- Saturated Fat Content: 28g
- Cholesterol Content: 334.3mg
- Sodium Content: 3604.7mg
- Carbohydrate Content: 359.7g
- Fiber Content: 17g
- Sugar Content: 215g
- Protein Content: 39.3g
Instructions:
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Preheat Oven: Preheat your oven to 350°F (175°C). Grease two loaf pans lightly to prevent sticking.
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Combine Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Stir until evenly mixed.
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Prepare Wet Ingredients: In a separate bowl, beat the margarine and sugar together until creamy and well blended.
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Add Eggs and Vanilla: Add the eggs to the margarine mixture one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract until smooth.
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Incorporate Zucchini: Fold in the shredded zucchini until evenly distributed throughout the batter.
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Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix well after each addition until the batter is smooth and uniform in texture.
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Fold in Nuts and Coconut: Gently fold in the pecans and coconut, ensuring they are evenly distributed throughout the batter.
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Transfer to Loaf Pans: Pour the batter evenly into the prepared loaf pans, ensuring they are filled about two-thirds full.
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Bake: Place the loaf pans in the preheated oven and bake for approximately 60 minutes, or until a toothpick inserted into the center comes out clean.
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Cool and Serve: Once baked, remove the loaves from the oven and allow them to cool in the pans for 10-15 minutes before transferring them to a wire rack to cool completely. Slice and serve warm, or store in an airtight container for later enjoyment.
This Chocolate Zucchini Loaf is a perfect blend of rich chocolate flavor and wholesome zucchini goodness, making it an ideal treat for any time of day. Whether enjoyed as a breakfast indulgence, a delightful snack, or a satisfying dessert, it’s sure to become a staple in your baking repertoire. So, roll up your sleeves, preheat your oven, and prepare to delight your taste buds with this irresistible creation!
