There’s something magical about baking that brings back cherished memories. For me, it was my grandmother’s kitchen, where the scent of freshly baked goods filled the air. One of her specialties was a moist zucchini bread that she made without any oil. Inspired by her recipe, I’ve developed a version that’s both indulgent and healthier—introducing the Double Chocolate Zucchini Bread.
This bread combines the richness of cocoa with the subtle sweetness of zucchini, resulting in a moist loaf that’s perfect for breakfast or dessert. The best part? It contains no oil, making it a guilt-free treat.
The Allure of Double Chocolate Zucchini Bread
Why Zucchini in Bread?
Zucchini might seem unconventional in baking, but it serves a crucial role. Its high water content ensures the bread remains moist without the need for added fats. This technique not only enhances texture but also adds a nutritional boost.
Double the Chocolate, Double the Pleasure
In this recipe, cocoa powder and chocolate chips work together to deliver a deep, satisfying chocolate flavor. The cocoa powder provides a rich base, while the chocolate chips melt into the bread, creating pockets of gooey goodness.
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Double Chocolate Zucchini Bread Recipe: Moist, Oil-Free, and Irresistible
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A rich and moist Double Chocolate Zucchini Bread made without oil, perfect for any occasion.
Ingredients
1½ cups all-purpose flour
½ cup unsweetened cocoa powder
¾ tsp baking soda
¼ tsp baking powder
¼ tsp salt
¾ cup chocolate chips
2 large eggs
¼ cup plain yogurt
½ cup granulated sugar
1 tsp vanilla extract
1½ cups grated zucchini
Instructions
1. Preheat oven to 350°F (177°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
3. In another bowl, whisk eggs, yogurt, sugar, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Fold in the grated zucchini and chocolate chips.
6. Pour the batter into the prepared pan and bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for about an hour before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 20g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: zucchini bread, chocolate bread, oil-free bread, healthy dessert
Ingredients That Make a Difference
The Core Components
- All-Purpose Flour: Forms the structure of the bread.
- Unsweetened Cocoa Powder: Adds depth to the chocolate flavor.
- Baking Soda & Baking Powder: Ensure the bread rises perfectly.
- Salt: Balances the sweetness.
- Chocolate Chips: For that irresistible melt-in-your-mouth experience.
The Secret Ingredient: Zucchini
Grated zucchini is the star of this recipe. It not only contributes to the bread’s moisture but also provides a subtle texture that complements the chocolate. There’s no need to squeeze out the moisture; simply grate and incorporate it into the batter.
Baking the Perfect Loaf
Preparation Steps
- Preheat the Oven: Set your oven to 350°F (177°C) and grease a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, whisk eggs, yogurt, sugar, and vanilla extract until smooth.
- Combine Both Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Add Zucchini and Chocolate Chips: Gently fold in the grated zucchini and chocolate chips.
Baking Process
Pour the batter into the prepared pan and bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for about an hour before transferring it to a wire rack.
Frequently Asked Questions
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, whole wheat flour can be used, but it may result in a denser loaf. You might consider using a combination of whole wheat and all-purpose flour for a lighter texture.
How Do I Store the Bread?
Store the cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months.
Can I Add Nuts to the Recipe?
Absolutely! Chopped walnuts or pecans can be added for an extra crunch and flavor.
Is There a Vegan Version of This Recipe?
Yes, you can substitute eggs with flax eggs and use a plant-based yogurt to make this recipe vegan-friendly.
Conclusion
This Double Chocolate Zucchini Bread is a delightful treat that combines the richness of chocolate with the moistness of zucchini. It’s a perfect example of how simple ingredients can come together to create something extraordinary. Whether you’re looking for a healthy snack or a dessert to impress your guests, this bread is sure to satisfy.