Do you want a moist and delicious treat? The Martha Stewart Chocolate Zucchini Bread Recipe is perfect for you. This Martha Stewart Chocolate Zucchini Bread Recipe tastes like a rich cake.
Kids love this Martha Stewart Chocolate Zucchini Bread Recipe too. It is a sneaky way to eat your greens. You will love how easy it is to make.
What Makes This Recipe Special
This bread has a very deep cocoa flavor. It is dark, rich, and not too sweet. The texture is incredibly moist because of the zucchini. It feels like a dense fudge brownie in loaf form.
You can learn more about vegetable-based desserts to see why this works. The recipe is very simple for beginners to try. It only takes about fifteen minutes to prep everything. You just mix, pour, and bake for an hour.
Equipment List
- Large Mixing Bowl: Use this to blend your dry ingredients together. It keeps the flour from spilling on the counter.
- Medium Mixing Bowl: This is for whisking your eggs and oil. It helps create a smooth liquid base for the batter.
- Box Grater: You need this to shred the fresh zucchini. Use the small holes for a hidden texture.
- Standard Loaf Pan: This holds the batter while it bakes. A nine-by-five inch pan works best for this recipe.
- Wire Cooling Rack: Use this to cool the bread after baking. It prevents the bottom from getting soggy or wet.
- Rubber Spatula: This tool helps you fold the ingredients gently. It ensures you scrape every bit of chocolate batter out.
Ingredients You Need for Martha Stewart Chocolate Zucchini Bread
- All-Purpose Flour: This provides the main structure for your bread. It keeps the loaf firm yet very tender.
- Unsweetened Cocoa Powder: This gives the bread its dark chocolate color. It adds a rich and slightly bitter chocolate taste.
- Baking Soda: This helps the bread rise in the oven. It creates a light and airy crumb inside.
- Salt: A little salt makes the chocolate flavor pop. It balances the sugar so it is not too sweet.
- Vegetable Oil: This makes the bread very moist and soft. It stays fresh longer than bread made with butter.
- Granulated Sugar: This adds sweetness to the dark cocoa. It also helps the edges get a nice crust.
- Large Eggs: Eggs bind all the ingredients together well. They provide structure and a rich mouthfeel.
- Vanilla Extract: This adds a warm and sweet aroma. It complements the chocolate perfectly in every single bite.
- Fresh Zucchini: This is the star of the whole recipe. It adds moisture without changing the chocolate flavor.
- Semi-Sweet Chocolate Chips: These add melty pockets of extra chocolate. They make the bread feel like a real dessert.
How To Assemble Martha Stewart Chocolate Zucchini Bread
Step 1:
Preheat your oven to 350 degrees Fahrenheit now. Grease your loaf pan with butter or non-stick spray.
Step 2:
Whisk the flour, cocoa, baking soda, and salt. Do this in your large bowl until well combined.
Step 3:
Mix the oil, sugar, and eggs in another bowl. Stir in the vanilla until the mixture is smooth.
Step 4:
Fold the wet ingredients into the dry ingredients slowly. Do not overmix the batter or it gets tough.
Step 5:
Stir in the shredded zucchini and the chocolate chips. Make sure they are spread evenly through the batter.
Step 6:
Pour the thick batter into your prepared loaf pan. Smooth the top with your rubber spatula right now.
Step 7:
Bake the bread for about fifty-five to sixty minutes. A toothpick should come out clean from the center.
Step 8:
Let the bread cool in the pan for ten minutes. Then move it to the wire rack to cool.
Recipe Success Tips
- Squeeze extra water out of your shredded zucchini.
- Use high-quality cocoa powder for the best chocolate taste.
- Do not overbeat the batter after adding the flour.
- Measure your flour using the spoon and level method.
- Add walnuts if you want a crunchy texture inside.
- Check the bread five minutes before the timer ends.
- Let the bread cool completely before you slice it.
How To Store Leftover
You can keep this bread at room temperature. Wrap it tightly in plastic wrap or foil first. It will stay fresh for up to three days.
For longer storage, put it in the fridge. It will last for about one whole week there. You can also freeze slices for a quick snack. Just thaw them at room temperature before you eat.
Sides & Pairings Suggestions
This chocolate bread tastes great with a cold glass of milk. You can also serve it with hot coffee or tea.
Top a warm slice with a scoop of vanilla ice cream. A smear of peanut butter also tastes amazing on it. Some people like to add a dollop of whipped cream. It is a very versatile treat for any time.
Nutritions
| Nutrient | Value |
| Calories | 280 kcal |
| Total Fat | 14g |
| Carbohydrates | 36g |
| Protein | 4g |
| Fiber | 2g |
FAQs about Martha Stewart Chocolate Zucchini Bread Recipe
Do I need to peel the zucchini before grating?
No, you do not need to peel the green skin. It is very thin and softens completely while baking.
Can I use applesauce instead of oil in this?
Yes, you can swap half the oil for applesauce. It will reduce the fat but keep it very moist.
Why did my zucchini bread turn out too soggy?
You might have had too much water in the zucchini. Always squeeze the shredded squash with a paper towel first.
Can I make these into muffins instead of bread?
Yes, fill muffin tins about three-quarters full with batter. Bake them for about twenty to twenty-five minutes instead.
Final Thoughts
The Martha Stewart Chocolate Zucchini Bread Recipe is a true classic. It is the best way to use summer garden vegetables. You get a decadent treat that feels very special.
Everyone will ask you for this recipe at parties. It is simple, fast, and always a huge crowd-pleaser. If you love baking, check out more easy bread recipes online. Enjoy your home-baked chocolate goodness today!
More Amazing Recipes
- Martha Stewart Lemon Scones Recipe
- Deviled Egg Pasta Salad Recipe
- Martha Stewart Old Fashioned Pancakes Recipe
- Tiramisu Yule Log Cake Recipe
Martha Stewart Chocolate Zucchini Bread Recipe
Equipment
- Large Mixing Bowl
- Medium mixing bowl
- Box grater.
- Standard loaf pan.
- Wire cooling rack
- Rubber spatula
Ingredients
- 1.5 cups ALL-PURPOSE FLOUR
- 0.5 cup UNSWEETENED COCOA POWDER
- 1 tsp BAKING SODA
- 0.5 tsp SALT
- 0.5 cup VEGETABLE OIL
- 1 cup GRANULATED SUGAR
- 2 large EGGS
- 1 tsp VANILLA EXTRACT
- 1.5 cups SHREDDED ZUCCHINI
- 0.5 cup SEMI-SWEET CHOCOLATE CHIPS
Instructions
- Preheat your oven to 350 degrees Fahrenheit now. Grease your loaf pan with butter or non-stick spray.
- Whisk the flour, cocoa, baking soda, and salt. Do this in your large bowl until well combined.
- Mix the oil, sugar, and eggs in another bowl. Stir in the vanilla until the mixture is smooth.
- Fold the wet ingredients into the dry ingredients slowly. Do not overmix the batter or it gets tough.
- Stir in the shredded zucchini and the chocolate chips. Make sure they are spread evenly through the batter.
- Pour the thick batter into your prepared loaf pan. Smooth the top with your rubber spatula right now.
- Bake the bread for about fifty-five to sixty minutes. A toothpick should come out clean from the center.
- Let the bread cool in the pan for ten minutes. Then move it to the wire rack to cool.
Notes
- Squeeze extra water out of your shredded zucchini.
- Use high-quality cocoa powder for the best chocolate taste.
- Do not overbeat the batter after adding the flour.
- Measure your flour using the spoon and level method.
- Add walnuts if you want a crunchy texture inside.
- Check the bread five minutes before the timer ends.
- Let the bread cool completely before you slice it.
