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Ina Garten Chocolate Zucchini Bread Recipe

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4.1 from 47 reviews

  • Author: Amina
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

Ina Garten’s Chocolate Zucchini Bread is a moist and rich loaf combining grated zucchini, cocoa powder, and chocolate chips for a delectable treat that’s perfect for breakfast or dessert. This easy-to-make recipe balances sweetness and wholesome ingredients, delivering a soft, flavorful bread with a delightful hint of cinnamon and optional walnuts for crunch.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon

Wet Ingredients

  • 3/4 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup brown sugar (packed)
  • 3 large eggs
  • 2 teaspoons vanilla extract

Other Ingredients

  • 2 cups grated zucchini (about 2 medium zucchinis)
  • 1 cup chocolate chips (optional)
  • 1/2 cup chopped walnuts (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a loaf pan by greasing it thoroughly and lining with parchment paper if desired for easier removal.
  2. Grate the Zucchini: Wash the zucchinis and grate them finely. If the grated zucchini is very wet, gently squeeze to remove excess moisture to prevent the bread from becoming soggy.
  3. Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, and cinnamon. Set this mixture aside.
  4. Mix Wet Ingredients: In a large bowl, combine the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Beat these ingredients together until the mixture is smooth and well incorporated.
  5. Add Zucchini to Wet Mix: Stir the grated zucchini into the wet ingredient mixture, mixing gently to integrate evenly.
  6. Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet mixture. Stir just until combined, being careful not to overmix to keep the bread tender.
  7. Add Chocolate Chips and Nuts: Fold in the chocolate chips and chopped walnuts if using, distributing them evenly throughout the batter.
  8. Pour Batter Into Pan: Transfer the batter into the prepared loaf pan and smooth the top with a spatula to create an even surface.
  9. Bake the Bread: Place the pan in the preheated oven and bake for 50 to 55 minutes. To check doneness, insert a toothpick in the center; it should come out clean or with a few moist crumbs.
  10. Cool the Bread: Allow the bread to cool in the pan for about 10 minutes. Then, remove it from the pan and let it cool completely on a wire rack before slicing.

Notes

  • You can substitute vegetable oil with an equal amount of canola or coconut oil for slight flavor variations.
  • If you prefer a nut-free version, simply omit the walnuts.
  • Make sure to not overmix the batter to avoid a dense loaf.
  • Grated zucchini adds moisture but does not impart a strong vegetable flavor, making this bread kid-friendly.
  • Store baked bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/ina-garten-chocolate-zucchini-bread-recipe/