Decadent Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread Recipe

Overview:

Forget the old, dry chocolate zucchini bread—this recipe promises a fabulous, moist, and chocolatey delight that’s perfect for any occasion. Developed by the Food Network Kitchens, this recipe combines the goodness of zucchini with rich bittersweet chocolate, creating a decadent treat that’s easy to prepare and sure to impress.

• Total Time: 1 hour 5 minutes
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
• Yield: 2 loaves
• Category: Quick Breads
• Keywords: Breads, Breakfast, Lunch/Snacks, Vegetable, Potluck, Sweet, Brunch, Oven, < 4 Hours, Easy, Inexpensive

Ingredients:

• 2 1/2 cups all-purpose flour
• 1/4 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp ground cloves
• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 1/4 cup vegetable oil
• 2 large eggs
• 1 1/2 cups buttermilk
• 1 tsp vanilla extract
• 2 cups grated zucchini
• 1 cup chopped bittersweet chocolate

Nutrition Facts (per serving):

• Calories: 2353.4
• Total Fat: 128g
  • Saturated Fat: 65g
• Cholesterol: 432.5mg
• Sodium: 1592.2mg
• Total Carbohydrates: 283.5g
  • Dietary Fiber: 9.4g
  • Sugars: 156.9g
• Protein: 29.1g

Instructions:

1. Preparation:

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   • Preheat your oven to 350°F (175°C).
   • Butter and flour 2 loaf pans to prevent sticking.

2. Dry Ingredients:

   • In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, cinnamon, and ground cloves. Set aside.

3. Cream Butter and Sugar:

   • In another medium bowl, using a mixer on medium-high speed, beat the butter and granulated sugar until light and fluffy, about 4 minutes.

4. Incorporate Wet Ingredients:

   • While continuing to mix, drizzle in the vegetable oil. Add the eggs one at a time, beating well after each addition.

5. Combine Buttermilk and Vanilla:

   • Stir the vanilla extract into the buttermilk.

6. Mix Batter:

   • Gradually add the flour mixture to the butter mixture in 3 additions, alternating with the buttermilk mixture. Begin and end with the flour mixture. Scrape down the sides of the bowl as needed.

7. Fold in Zucchini and Chocolate:

   • Gently fold in the grated zucchini and chopped bittersweet chocolate until evenly distributed throughout the batter.

8. Bake:

   • Divide the batter evenly between the prepared loaf pans.
   • Bake in the preheated oven until a tester inserted into the center comes out clean, about 55 minutes. Be cautious not to overbake; the tester may appear chocolatey due to the melted chocolate in the bread.

9. Cool and Serve:

   • Cool the loaves in the pans on a wire rack for about 10-15 minutes.
   • Carefully remove from pans and allow to cool completely before slicing.

Serving Suggestions:

• Serve slices of Double Chocolate Zucchini Bread warm or at room temperature.
• Pair with a cup of coffee or tea for a delightful breakfast or snack.
• This bread is perfect for potlucks, brunches, or any occasion where you want to impress with a homemade treat.

Storage:

• Store leftover bread tightly wrapped at room temperature for up to 3 days, or freeze for longer storage.

Notes:

• Feel free to adjust the sweetness by using darker or lighter chocolate according to your preference.
• For a healthier option, you can substitute part of the all-purpose flour with whole wheat flour.
• Enjoy the moistness and rich chocolate flavor of this upgraded chocolate zucchini bread, a true crowd-pleaser!

This recipe ensures that every bite of your Double Chocolate Zucchini Bread is packed with flavor and moist texture, making it a standout among quick breads. Perfect for those who appreciate a delicious blend of chocolate and veggies in their baked goods!