Zucchini Choco-Mint Bread
Zucchini Choco-Mint Bread is a deliciously moist loaf that combines the rich flavor of chocolate, the freshness of mint, and the subtle sweetness of zucchini. This easy-to-make bread is perfect for breakfast, a sweet snack, or a light dessert. With its tender crumb and gooey pockets of chocolate, it's a comforting and indulgent treat that's sure to impress.
Equipment
- 1 9x5-inch Loaf Pan
- 1 Mixing Bowl
- 1 - Whisk or hand mixer
- 1 Spatula
- 1 box grater or food processor
- 1 clean kitchen towel or cheesecloth
- 1 measuring cup and spoons
- 1 sifter or fine-mesh strainer
Ingredients
- 1 ½ cups 180g All-purpose flour
- ¼ cup 30g Cocoa powder
- ½ teaspoon Baking soda
- ½ teaspoon Baking powder
- ¼ teaspoon Salt
- 2 large Eggs
- ¾ cup 150g Sugar
- 1 ½ cups about 1 medium Zucchini, grated
- 1 teaspoon Vanilla extract
- 1 tablespoon Mint leaves finely chopped (or 1 teaspoon mint extract)
- ½ cup 90g Dark chocolate chips
Optional: 2 tablespoons Chopped nuts or dried fruit (like walnuts or cranberries)
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9x5-inch loaf pan by greasing it or lining it with parchment paper.
- Prepare the zucchini: Grate the zucchini using a box grater or food processor. Squeeze out any excess moisture using a clean kitchen towel or cheesecloth. Set aside.
- Mix the wet ingredients: In a large bowl, whisk together the eggs and sugar until light and fluffy. Add the grated zucchini, vanilla extract, and finely chopped mint leaves (or mint extract). Stir until fully combined.
- Combine the dry ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
- Fold the dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Add the chocolate chips: Gently fold in the dark chocolate chips, ensuring even distribution throughout the batter.
- Pour and bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and slice: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing
Notes
- Moisture control: Be sure to squeeze out the excess moisture from the zucchini to avoid a soggy loaf.
- Mint flavor: Adjust the amount of fresh mint or mint extract according to your preference. If you prefer a stronger mint flavor, feel free to add more.
- Chocolate: Dark chocolate chips create gooey pockets of melted chocolate in the bread. You can substitute them with semi-sweet or milk chocolate chips if preferred.
- Freezing: This bread freezes well. Wrap it tightly in plastic wrap and aluminum foil before freezing for up to 2 months. Thaw at room temperature before enjoying.
- Add-ins: You can also experiment by adding walnuts, pecans, or dried cranberries to enhance the flavor and texture.