Martha Stewart Chocolate Zucchini Bread

This delicious chocolate zucchini bread, inspired by Martha Stewart, is the perfect combination of rich cocoa and moist texture. Quick to prepare with everyday ingredients, it’s a simple yet impressive treat for any time of day. Packed with grated zucchini and chunks of chocolate, it’s a sneaky, nutritious twist on a classic dessert everyone will love!

Recipe Ingredients:

Bread

• 1 stick unsalted butter, melted and cooled, plus more for pan
• 2 cups unbleached all-purpose flour, plus more for pan
• 1 ¾ cups granulated sugar
• ¼ cup unsweetened cocoa powder
• 2 ¼ teaspoons baking powder
• 1 ½ teaspoons kosher salt
• ½ teaspoon baking soda
• 4 large eggs, beaten
• 2 teaspoons pure vanilla extract
• 3 cups coarsely grated zucchini (from 1 pound)
• 5 ounces semisweet chocolate, chopped (1 cup)

Glaze

• 1 ¼ cups confectioners’ sugar
• 1 to 2 tablespoons whole milk
• 1 teaspoon poppy seeds

How To Make Chocolate Zucchini Bread?

1. Preheat the oven: Preheat your oven to 175°C (350°F). Grease a 25cm x 13cm (10×5-inch) loaf tin with butter and line it with parchment paper, leaving an overhang on the long sides. Butter and dust the parchment with flour.
2. Prepare the dry ingredients: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, salt, and baking soda.
3. Combine the wet ingredients: In a separate bowl, mix the melted butter, beaten eggs, vanilla extract, and grated zucchini.
4. Mix wet and dry ingredients: Stir the wet mixture into the dry ingredients until just combined. Fold in the chopped chocolate, ensuring it’s evenly distributed.
5. Bake the bread: Pour the batter into the prepared loaf tin, smoothing the top with a spatula. Bake for about 1 hour and 20 minutes, or until a skewer inserted into the center comes out clean.
6. Cool the bread: Allow the bread to cool in the tin on a wire rack for 20 minutes. Then carefully lift it out using the parchment overhang and let it cool completely.
7. Make the glaze: In a small bowl, whisk together the confectioners’ sugar and milk until smooth. Adjust the milk quantity to achieve your desired consistency.
8. Finish with glaze and poppy seeds: Pour the glaze over the cooled bread, letting it drip over the sides. Sprinkle the top with poppy seeds. Let the glaze set for about 20 minutes before slicing.

Recipe Tips:

• Squeeze Excess Moisture from Zucchini: After grating the zucchini, press it gently with a clean kitchen towel to remove extra water. This prevents the bread from becoming too soggy.
• Use Room-Temperature Ingredients: Let the melted butter and eggs come to room temperature before mixing for a smoother batter and better texture.
• Don’t Overmix the Batter: Mix just until the wet and dry ingredients combine. Overmixing can make the bread dense instead of soft and tender.
• Test for Doneness Properly: Insert a skewer or toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, it’s ready. Avoid testing too early to prevent collapsing.
• Let the Bread Cool Completely Before Glazing: If the bread is still warm, the glaze will melt and run off instead of setting beautifully. Patience is key for a perfect finish!

How To Store Leftovers?

• Refrigerate: First, let the leftover Chocolate Zucchini Bread cool completely to room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container. Store in the refrigerator for up to 5 days.
• Freeze: Allow the bread to cool fully, then wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 3 months. To serve, thaw overnight in the refrigerator or at room temperature before slicing.

Nutrition Facts

• Calories: 253
• Total Fat: 12g
• Saturated Fat: 2.9g
• Cholesterol: 26mg
• Sodium: 241mg
• Potassium: 161mg
• Total Carbohydrate: 35g
• Dietary Fiber: 1.8g
• Sugars: 21g
• Protein: 3.6g

Check out More Recipes:

• Martha Stewart 5 Ingredient Cookie
• Martha Stewart 4th Of July Cake
• Martha Stewart 7 Minute Frosting
• Martha Stewart Coconut Cake​