Description
Rich chocolate zucchini bread from Ina Garten blends garden-fresh zucchini with deep cocoa goodness. Moist, indulgent slices promise a delightful treat that seamlessly combines vegetable nutrition with sweet chocolate charm.
Ingredients
Scale
Main Ingredients:
- 1 cup shredded zucchini (about 8 ounces)
- 1 large egg, room temperature
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1 ¼ cups all-purpose flour
- ¾ cup sugar
Liquid and Oil Ingredients:
- ¼ cup buttermilk, room temperature
- 2 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
Dry and Garnish Ingredients:
- 2 tablespoons unsweetened cocoa powder (not Dutch process)
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- 2 ounces semisweet chocolate, finely chopped
- 1 ¼-inch-thick lengthwise slice of zucchini, for garnish
Instructions
- Warm the oven to 350°F (175°C) and meticulously prepare a 9-by-5-inch (23-by-13-centimeter) loaf pan by coating it with butter and dusting with flour, ensuring even coverage and removing excess.
- Create a dry ingredient foundation by thoroughly whisking together all-purpose flour, cocoa powder, baking soda, and fine salt in a medium mixing bowl until perfectly blended.
- Utilize an electric mixer to cream unsalted butter and granulated sugar, whipping the mixture until it transforms into a light, airy texture with a pale color, approximately 4 minutes.
- Gradually incorporate vegetable oil into the butter-sugar mixture, maintaining steady mixing. Introduce the whole egg and pure vanilla extract, blending until the ingredients harmonize completely.
- Transition the mixer to low speed and methodically integrate the dry ingredient mixture, alternating with buttermilk. Begin and conclude with the flour blend, carefully scraping bowl sides to ensure uniform incorporation.
- Gently fold freshly shredded zucchini and chopped semisweet chocolate into the batter, using delicate strokes to distribute ingredients evenly without overmixing.
- Transfer the batter into the prepared loaf pan, artfully placing a thin zucchini slice lengthwise across the top for an elegant visual garnish.
- Slide the pan into the preheated oven and bake for approximately 55 minutes, confirming doneness by inserting a toothpick into the center – it should emerge clean and free of raw batter.
- Allow the zucchini chocolate bread to rest inside the pan atop a wire cooling rack, enabling complete cooling before slicing and serving.
Notes
- Moisture Management: Squeeze out excess liquid from shredded zucchini using clean kitchen towels or paper towels to prevent soggy bread and maintain perfect texture.
- Ingredient Temperature Trick: Pull butter and eggs out of the refrigerator 30 minutes before mixing to ensure smooth, even blending and optimal rising.
- Mixing Method Magic: Gently fold ingredients together without overmixing, which can create tough, dense bread with less tender crumb.
- Baking Precision: Position the oven rack in the center to guarantee even heat distribution and consistent golden-brown coloring across the entire loaf.
- Storage Strategy: Wrap cooled bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or freeze for longer preservation.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 295 kcal
- Sugar: 19 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg