Ina Garten Chocolate Zucchini Bread is made with unsalted butter, all-purpose flour, unsweetened cocoa powder, baking soda, fine salt, sugar, vegetable oil, a large egg, pure vanilla extract, buttermilk, shredded zucchini, and semisweet chocolate. This easy Chocolate Zucchini Bread recipe creates a moist bread that takes about 1 hour and 10 minutes to prepare and can serve up to 8 people.
? Why You’ll Love This Chocolate Zucchini Bread Recipe:
- Unique Flavor Combination: The combination of rich chocolate with the natural moisture of zucchini creates a deep, delicious flavor that’s both unexpected and delightful.
- Moist Texture: Thanks to the zucchini and buttermilk, this bread has an exceptionally moist texture that enhances its taste and makes it a pleasure to eat.
- Simple Ingredients: The ingredients used are likely already in your pantry, making it easy to decide on a whim to bake this bread without a special trip to the store.
- Versatile Serving Options: This bread can be served as a dessert, a snack, or even as a breakfast treat, paired with coffee or tea.
- Beautiful Presentation: With a slice of zucchini on top as garnish, this bread not only tastes great but also looks beautiful when served, making it perfect for gatherings.
? Ina Garten Chocolate Zucchini Bread Ingredients
- 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for greasing the pan
- 1 1/4 cups all-purpose flour, plus more for dusting the pan
- 2 tablespoons unsweetened cocoa powder (not Dutch process)
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 3/4 cup sugar
- 2 tablespoons vegetable oil
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup buttermilk, room temperature
- 1 cup shredded zucchini (about 8 ounces)
- 2 ounces semisweet chocolate, finely chopped
- One 1/4-inch-thick lengthwise slice of zucchini, for garnish
? How To Make Ina Garten Chocolate Zucchini Bread
- Prepare the Oven and Pan: Preheat the oven to 350 degrees Fahrenheit. Grease a 9-by-5-inch loaf pan with butter and dust it with flour, tapping out the excess flour.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 2 tablespoons cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon fine salt. Set aside.
- Cream Butter and Sugar: In a separate medium bowl, use an electric mixer on medium-high speed to beat 8 tablespoons of unsalted butter and 3/4 cup sugar together until light and fluffy, about 4 minutes.
- Add Wet Ingredients: Gradually drizzle in 2 tablespoons of vegetable oil while continuing to beat the mixture. Add 1 large egg and 1 teaspoon vanilla extract, beating until fully incorporated.
- Combine Dry and Wet Mixtures: Reduce the mixer speed to low. Add the flour mixture in three additions, alternating with 1/4 cup buttermilk in two additions, starting and ending with the flour mixture. Scrape the sides of the bowl as needed to ensure even mixing.
- Add Zucchini and Chocolate: Fold in 1 cup shredded zucchini and 2 ounces chopped semisweet chocolate into the batter until just combined.
- Pour and Garnish: Pour the batter into the prepared loaf pan. Gently place the 1/4-inch-thick zucchini slice lengthwise on top of the batter for garnish.
- Bake: Bake for about 55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Cool: Allow the bread to cool in the pan on a wire rack completely before slicing and serving.
? Recipe Tips
- Butter Temperature: Make sure the butter is at room temperature before starting. This helps it blend better with the sugar for a fluffy, light texture in the bread.
- Sift Dry Ingredients: Sift the flour, cocoa powder, baking soda, and salt together. This removes any lumps and helps mix them evenly into the batter.
- Alternate Dry and Wet Ingredients: When combining the dry and wet ingredients, add them alternately to prevent the batter from becoming too thick or lumpy, which can happen if all of one type is added at once.
- Drain Zucchini: If the zucchini is very watery after shredding, gently press it between paper towels to remove excess moisture. This prevents the bread from becoming too soggy.
- Check Doneness Properly: Use a toothpick to check if the bread is baking. Insert it into the center; it should come out clean or with a few moist crumbs, but no wet batter.
? What To Serve With Chocolate Zucchini Bread?
This moist and fluffy Chocolate Zucchini Bread goes well with vanilla ice cream or whipped cream. You can also serve it with berries, caramel sauce, or nut butter to make it even more delicious.
? How To Store Chocolate Zucchini Bread?
- At Room Temperature: Wrap the bread in plastic wrap or store it in an airtight container. Keep it at room temperature for up to 3 days.
- Refrigerate: Wrap the bread in plastic wrap or keep it in an airtight container in the refrigerator. It can stay fresh for up to 5 days.
- Freeze: To freeze the bread, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
FAQs
Can I Make This Recipe Without Buttermilk?
Yes, you can substitute buttermilk by mixing 1 tablespoon of vinegar or lemon juice with enough milk to make 1 cup, then let it stand for 5 minutes before using.
What If My Batter Seems Too Dry?
If your batter is too dry after adding all ingredients, it might be due to over-measured flour. You can adjust by adding a little more buttermilk, one tablespoon at a time, until the batter reaches a smooth consistency.
How Do I Prevent The Bread From Sticking To The Pan?
Ensure you thoroughly butter and dust your loaf pan with flour, or use parchment paper as a lining to prevent sticking.
What Is The Best Way To Shred Zucchini For The Bread?
Use a standard box grater to shred the zucchini. No need to peel it first; the skin adds color and nutrients.
How Can I Ensure My Bread Is Fully Cooked?
The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If there’s wet batter, it needs more time.
Can I Add Nuts To This Recipe?
Yes, you can add up to 1/2 cup of chopped nuts, such as walnuts or pecans, for added texture and flavor.
Can I Use Chocolate Chips Instead Of Chopped Chocolate?
Yes, you can use chocolate chips instead of chopped semisweet chocolate. Use the same amount, which is 2 ounces (about 1/3 cup) of chocolate chips.
Ina Garten Chocolate Zucchini Bread Nutrition Facts
- Calories 336
- Total Fat 18g
- Saturated Fat 9g
- Cholesterol 54mg
- Sodium 179mg
- Carbohydrates 41g
- Dietary Fiber 2g
- Sugar 24g
- Protein 4g
Try More Ina Garten Recipes:
- Ina Garten Banana Nut Bread
- Ina Garten Date Nut Bread
- Barefoot Contessa Cranberry Orange Bread
- Ina Garten Pumpkin Bread
Ina Garten Chocolate Zucchini Bread
Description
Ina Garten Chocolate Zucchini Bread is made with unsalted butter, all-purpose flour, unsweetened cocoa powder, baking soda, fine salt, sugar, vegetable oil, a large egg, pure vanilla extract, buttermilk, shredded zucchini, and semisweet chocolate. This easy Chocolate Zucchini Bread recipe creates a moist bread that takes about 1 hour and 10 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350 degrees Fahrenheit. Grease a 9-by-5-inch loaf pan with butter and dust it with flour, tapping out the excess flour.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 2 tablespoons cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon fine salt. Set aside.
- Cream Butter and Sugar: In a separate medium bowl, use an electric mixer on medium-high speed to beat 8 tablespoons of unsalted butter and 3/4 cup sugar together until light and fluffy, about 4 minutes.
- Add Wet Ingredients: Gradually drizzle in 2 tablespoons of vegetable oil while continuing to beat the mixture. Add 1 large egg and 1 teaspoon vanilla extract, beating until fully incorporated.
- Combine Dry and Wet Mixtures: Reduce the mixer speed to low. Add the flour mixture in three additions, alternating with 1/4 cup buttermilk in two additions, starting and ending with the flour mixture. Scrape the sides of the bowl as needed to ensure even mixing.
- Add Zucchini and Chocolate: Fold in 1 cup shredded zucchini and 2 ounces chopped semisweet chocolate into the batter until just combined.
- Pour and Garnish: Pour the batter into the prepared loaf pan. Gently place the 1/4-inch-thick zucchini slice lengthwise on top of the batter for garnish.
- Bake: Bake for about 55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Cool: Allow the bread to cool in the pan on a wire rack completely before slicing and serving.
Notes
- Butter Temperature: Make sure the butter is at room temperature before starting. This helps it blend better with the sugar for a fluffy, light texture in the bread.
- Sift Dry Ingredients: Sift the flour, cocoa powder, baking soda, and salt together. This removes any lumps and helps mix them evenly into the batter.
- Alternate Dry and Wet Ingredients: When combining the dry and wet ingredients, add them alternately to prevent the batter from becoming too thick or lumpy, which can happen if all of one type is added at once.
- Drain Zucchini: If the zucchini is very watery after shredding, gently press it between paper towels to remove excess moisture. This prevents the bread from becoming too soggy.
- Check Doneness Properly: Use a toothpick to check if the bread is baking. Insert it into the center; it should come out clean or with a few moist crumbs, but no wet batter.