Milk Chocolate Zucchini Bread
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
My favorite way to sneak vegetables into dessert is this milk chocolate zucchini bread, and honestly, it comes together so quickly that I make it whenever I need something homemade fast. The zucchini keeps everything incredibly moist while adding subtle sweetness, and here's the best part: zucchini is packed with antioxidants that make this treat feel a little less guilty. Between prep and baking, you're looking at just an hour total, which means you can have warm, chocolatey slices ready before dinner. The best part is how budget friendly it is since zucchini costs almost nothing, especially during summer when it's practically growing everywhere. Trust me, once you taste how the tender crumb melts with that rich chocolate, this will become your go to recipe too.
Ella x
Ingredients
- 250 gflour
- 8 gbaking powder
- 6 gsalt
- 200 gsugar
- 250 mlmilk
- 2 nulleggs
- 200 gmelted chocolate
- 200 gzucchini(diced)
- 100 gwalnuts(chopped)
- 120 gbutter
Detail level
Instructions
- 1
Preheat the oven to 180°C. Grease a 20cm loaf pan and set aside.
Tip: Optional: use parchment paper for easy release.
- 2
In a large bowl, whisk together the flour, baking powder, and salt.
Tip: Make sure to sift the dry ingredients for an even texture.
- 3
In a separate bowl, whisk together the sugar, milk, and melted chocolate.
Tip: Don't overmix the wet ingredients.
- 4
Add the eggs one by one, whisking well after each addition.
Tip: Make sure to scrape down the sides of the bowl.
- 5
Add the zucchini and walnuts to the wet ingredients and stir until combined.
Tip: Don't overmix.
- 6
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Tip: Don't overmix.
- 7
Pour the batter into the prepared loaf pan and smooth the top.
Tip: Use a spatula to get the batter into the corners.
- 8
Bake for 40 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Tip: Don't open the oven door until the timer goes off.
- 9
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Tip: Don't slice the bread yet, it needs to cool completely.
- 10
Transfer the bread to a wire rack and let it cool completely.
Tip: This will help the bread retain its moisture.
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