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Chocolate Wave Zucchini Bread

Chocolate Wave Zucchini Bread

If you’re craving a cozy, sweet treat that strikes the perfect balance between rich chocolate and garden-fresh zucchini, Chocolate Wave Zucchini Bread is exactly what you’ve been looking for. Moist, flavorful, and surprisingly simple to whip up, this delightful loaf brings together pantry staples with a swirl of chocolate decadence that keeps everyone reaching for seconds.
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Prep Time 20 minutes
Cook Time 1 hour
0 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Wet Base
  • 1/3 cup unsalted butter softened
  • 1 1/3 cups granulated sugar
  • 2 large eggs room temperature
  • 1 1/2 cups grated zucchini drain if using large zucchini
  • 1/3 cup water
  • 1 tsp vanilla extract
Dry Mix
  • 1 2/3 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp pumpkin pie spice or substitute with cinnamon
  • 1/2 tsp salt
  • 1/3 cup chopped walnuts optional; can substitute pecans
Chocolate Wave
  • 3 tbsp unsweetened cocoa powder
  • 1/3 cup mini semi-sweet chocolate chips

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
  2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in zucchini, water, and vanilla extract until combined.
  3. In another bowl, whisk flour, baking soda, baking powder, pumpkin pie spice, and salt. Gradually fold into the wet ingredients. Stir in walnuts if using.
  4. Divide batter into two bowls. Add cocoa powder and chocolate chips to one bowl and mix well.
  5. Pour plain batter into loaf pan. Spoon chocolate batter down the center. Swirl gently with a knife to create a marbled effect.
  6. Bake for 60 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Drain zucchini if it seems watery. Try adding a pinch of cayenne to the chocolate for a spicy twist. For dairy-free, use coconut oil and dairy-free chips. You can make muffins—just reduce bake time to 18–22 minutes.