- Prep
- 20 min
- Cook
- 55 min
- Total time
- 75 min
- Yield
- 12 slices
- Difficulty
- Easy
- Calories
- 270 kcal
Quick summary
“This sweet zucchini bread with chocolate unites the moist freshness of the grated vegetable with the intensity of melted semi-sweet chocolate chips in an aromatic dough scented with cinnamon and vanilla. A surprising preparation that hides vegetables in a soft, fluffy, and balanced slice.”
What you need to know
- A abobrinha fresca ralada sem espremer fornece água e fibras naturais que mantêm o miolo extremamente macio por dias
- A combinação de farinha integral com farinha branca confere estrutura firme sem perder a leveza da mordida
- O purê de maçã substitui parte do óleo mantendo a doçura natural com menor teor de gorduras
Ingredients
Main
- xícara (120g) Whole wheat flour
- xícara (120g) White all-purpose flour
- cup (150g) Brown sugar
- cup (50g) Granulated sugar
- teaspoon Baking soda
- teaspoon Baking powder
- teaspoon Ground cinnamon
- teaspoon Salt
- Large eggs
- xícara (120g) Unsweetened applesauce
- cup (60ml) Vegetable oil (or mild olive oil)
- teaspoon Vanilla extract
- cups (about 2 medium zucchinis) Grated zucchini (without squeezing)
- xícara (180g) Bittersweet chocolate chips
Instructions
Principal
- Preheat the oven to 180°C (350°F) and grease a loaf pan (23x13 cm) or line it with parchment paper, setting the stage for this delight.
- In a large bowl, sift and mix the flours, sugars, baking soda, baking powder, cinnamon, and salt. Make sure the dry ingredients are well combined for uniform distribution and consistent flavor.
- In another medium bowl, beat the eggs, applesauce, vegetable oil, and vanilla extract until homogeneous. The short answer is: this moist combination is the secret to the bread's unmatched tenderness.
- Add the wet ingredients to the dry ingredients, mixing only until just combined. Avoid overmixing, as this can develop the gluten and make the bread tough and dense. The most important tip is to mix gently and without rushing.
- Gently fold the grated zucchini and chocolate chips into the batter. The professional technique is to use a spatula to fold the batter, ensuring the zucchini doesn't release too much water and the chocolate is evenly distributed.
- Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The cooking time can vary significantly depending on the power of your oven.
- Let the bread cool in the pan for 10-15 minutes before unmolding and transferring to a wire rack to cool completely. This step prevents the bread from breaking and maintains its interior moisture.
Chef's tips
- Rale a abobrinha na parte grossa do ralador e não esprema o caldo, pois essa umidade natural é a alma da maciez da massa
- Misture os ingredientes secos aos úmidos apenas até incorporar com uma espátula, evitando bater para não endurecer o pão
- Deixe o pão esfriar na forma por 15 minutos e transfira para uma grade antes de cortar as fatias
Variations
- Adicione meia xícara de nozes picadas ou pecãs tostadas à massa para conferir crocância em contraste com o chocolate
- Acrescente uma pitada de noz-moscada ralada e cravo-da-índia em pó para reforçar o perfil aromático de especiarias
- Polvilhe açúcar cristal misturado com canela sobre o topo da massa na forma antes de assar no forno
Substitutions
- O purê de maçã pode ser substituído por banana madura bem amassada ou iogurte natural integral sem açúcar
- O óleo vegetal comum pode ser substituído por óleo de coco derretido morno ou azeite de oliva de sabor suave
- As gotas de chocolate meio amargo podem ser substituídas por chocolate 70% picado ou uvas-passas escuras
How to store
Store the zucchini bread in a closed container at room temperature for up to 3 days or in the refrigerator for up to 6 days. Because it is very moist, keep it in an airy place to preserve the quality of the intact crust.
Can it be frozen?
Freeze the bread slices wrapped individually in plastic wrap for up to 90 days in the freezer. To enjoy, reheat the frozen slice in a toaster or electric oven for about 4 minutes until the chocolate is reactivated.
What to serve with
Pairs perfectly with a cup of pure brewed coffee, creamy coffee with milk, homemade cappuccino, or black tea with cinnamon. It's also excellent served with a subtle layer of peanut butter or salted butter.
Frequently asked questions
Do the chocolate chips sink to the bottom of the pan?
As the batter with grated zucchini is dense and consistent, the chocolate chips remain suspended uniformly throughout the cake.
Does the bread have a noticeable taste of zucchini?
No, zucchini has a very mild flavor that completely disappears during cooking, highlighting the chocolate, cinnamon, and vanilla.
Can I make the recipe using only white wheat flour?
Yes, you can use 2 cups of all-purpose wheat flour; whole wheat flour just adds more fiber and rustic texture to the recipe.
How to know if the bread is fully baked in the center?
Insert a toothpick in the center at 50 minutes; the toothpick should come out without liquid raw batter, only with possible marks of melted chocolate.
