This Mexican Chocolate Zucchini Bread is the perfect blend of rich chocolate and warming spices like cinnamon. The zucchini adds moisture without compromising on the decadent texture, making each bite feel light and satisfying. The semi-sweet chocolate chips and optional walnuts elevate the flavor and provide a delightful contrast of textures.
Whether enjoyed as a cozy breakfast treat or as an afternoon snack, this loaf is sure to become a favorite in your baking repertoire. It’s easy to prepare, and the aromatic spices fill your kitchen with the scent of something special. Try it today and experience a new twist on a classic zucchini bread!
Full Recipe:
-
1 medium zucchini, shredded
-
1 ¾ cups all-purpose flour
-
½ cup unsweetened cocoa powder
-
1 teaspoon ground cinnamon
-
1 teaspoon baking soda
-
¼ teaspoon baking powder
-
½ teaspoon salt
-
2 large eggs
-
½ cup brown sugar
-
½ cup granulated sugar
-
½ cup vegetable oil
-
1 teaspoon vanilla extract
-
1 tablespoon instant coffee (optional)
-
½ cup semi-sweet chocolate chips
-
½ cup chopped walnuts (optional)
Directions:
-
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
-
In a medium bowl, whisk together the flour, cocoa powder, cinnamon, baking soda, baking powder, and salt.
-
In a separate large bowl, beat the eggs, brown sugar, granulated sugar, vegetable oil, and vanilla extract until smooth and combined.
-
Stir in the zucchini and instant coffee (if using) to the wet mixture.
-
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
-
Gently fold in the chocolate chips and walnuts (if using).
-
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
-
Bake for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
-
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 15 minutes
Kcal: 240 kcal | Servings: 12 slices
Recipe Overview
Mexican Chocolate Zucchini Bread is a delightful twist on the classic zucchini bread, where the richness of cocoa is enhanced with a warming blend of Mexican spices. This sweet treat combines the moisture of freshly shredded zucchini with the deep, bittersweet flavor of chocolate, creating a loaf that is not only decadent but also unexpectedly light. The subtle notes of cinnamon and the dash of cayenne pepper add a touch of heat, making this bread a perfect balance of flavors. Whether served as a breakfast treat, a snack, or dessert, this Mexican Chocolate Zucchini Bread is sure to become a beloved favorite in your baking repertoire.
History and Origin
Zucchini bread itself has roots in North American cooking, particularly in the United States, where it emerged as a way to use up an abundance of zucchini from summer gardens. The introduction of zucchini into baked goods is attributed to the popularity of “quick breads,” which are simple to make and don’t require yeast. Over time, zucchini bread has been adapted into various forms, from the classic version that highlights the vegetable’s mild flavor to creative iterations that incorporate ingredients like nuts, fruits, and spices.
The addition of Mexican chocolate, however, brings a unique cultural influence to this otherwise traditional recipe. Mexican chocolate is known for its coarse texture, deep cocoa flavor, and the inclusion of spices such as cinnamon, vanilla, and sometimes even a bit of heat from chili or cayenne. This type of chocolate has deep roots in Mexican culture, where chocolate has been consumed for thousands of years, often in beverages like hot chocolate or as an accompaniment to savory dishes. Incorporating Mexican chocolate into this zucchini bread elevates the flavor profile, giving it a rich, aromatic complexity that you won’t find in typical chocolate breads.
Variations and Adaptations
While the base of this recipe remains rooted in the combination of zucchini and chocolate, there are numerous ways to adapt it to suit different tastes or dietary preferences. For a richer flavor, some bakers opt to add a splash of coffee to enhance the chocolate’s depth, similar to how espresso is used to bring out the flavor in chocolate desserts. If you prefer a bit of crunch, chopped nuts like walnuts or pecans can be folded into the batter, offering both texture and flavor contrast.
For those with dietary restrictions, the recipe can be adapted to be vegan by substituting the eggs with flax eggs (a mixture of flaxseed meal and water) or applesauce. The oil can be swapped for coconut oil, which adds a hint of tropical flavor while maintaining the moistness of the bread. Additionally, you could use whole wheat flour in place of all-purpose flour to add some fiber and nutrients, though it may slightly change the texture of the loaf.
If you want to spice things up even further, experimenting with different chili powders or adding a pinch of ground cloves could lend an intriguing depth of flavor. Mexican chocolate itself is often paired with chili, so this variation is a nod to the authentic combination of sweet and spicy that Mexican cuisine is known for.
Nutritional Information
Mexican Chocolate Zucchini Bread is a relatively indulgent treat, but it also offers some nutritional benefits thanks to its key ingredients. Zucchini is low in calories and high in water content, which helps to keep the bread moist without the need for excessive amounts of fat. It’s also a good source of vitamin A, vitamin C, and potassium, all of which contribute to immune health and support healthy skin.
The inclusion of whole grains in the recipe (if whole wheat flour is used) can provide additional fiber, which aids digestion and helps maintain steady blood sugar levels. Additionally, chocolate, particularly dark or semi-sweet varieties, is rich in antioxidants, which have been linked to improved heart health and lower blood pressure. The Mexican spices like cinnamon and cayenne pepper offer their own health benefits, including anti-inflammatory properties and improved circulation.
However, it’s important to remember that this bread does contain sugar and oil, which contribute to its calorie count. A slice of this bread can contain around 240 kcal, depending on the size of the slice and any added nuts or chocolate chips. While it’s not the lowest-calorie option, it’s certainly a delicious treat that offers more nutrients than many other indulgent desserts.
Serving Suggestions and Pairings
Mexican Chocolate Zucchini Bread is a versatile treat that can be enjoyed in various ways. For breakfast, it pairs wonderfully with a cup of hot coffee or a rich Mexican hot chocolate for a truly indulgent start to your day. The slight spiciness from the cayenne and cinnamon makes it a perfect companion to the creamy, frothy texture of hot beverages.
For a lighter snack, serve it with a dollop of whipped cream or a scoop of vanilla ice cream on top, allowing the heat of the bread to melt the cream into a delicious gooey topping. If you’re serving it for dessert, a drizzle of caramel sauce or a sprinkle of powdered sugar can elevate the bread to an even more decadent level.
For those who prefer a more savory option, you can also serve it with a mild cheese like goat cheese or a sharp cheddar. The combination of the sweet bread and the tangy cheese creates an unexpected, yet delightful flavor pairing.
Tips and Tricks for Success
-
Grate Zucchini Properly: Make sure to grate the zucchini finely, and if the zucchini has a lot of water, squeeze out the excess moisture before adding it to the batter. This will prevent the bread from becoming too soggy.
-
Don’t Overmix the Batter: To keep the texture light and tender, mix the dry ingredients into the wet ingredients just until combined. Overmixing can lead to dense, heavy bread.
-
Watch the Baking Time: Oven temperatures can vary, so check the bread for doneness by inserting a toothpick or cake tester into the center. If it comes out clean or with a few moist crumbs, it’s ready. If there’s still wet batter on the toothpick, bake for another 5-10 minutes.
-
Add a Topping: For extra flavor, sprinkle some coarse sugar on top of the loaf before baking. This will give the bread a beautiful, sweet crunch once it’s baked.
-
Cool Completely: Allow the bread to cool in the pan for about 10 minutes, and then transfer it to a wire rack to cool completely. This prevents the bread from becoming too moist or falling apart when you slice it.
Potential Health Benefits
While Mexican Chocolate Zucchini Bread is a treat meant to be enjoyed in moderation, there are several ingredients that offer health benefits. Zucchini, for example, is packed with antioxidants, particularly carotenoids, which can help protect cells from damage. The chocolate used in this recipe, especially dark chocolate, contains flavonoids, which are known for their heart-protective qualities. Additionally, the cinnamon and cayenne pepper can help boost metabolism and improve digestion.
When enjoyed in moderation, this bread can be part of a balanced diet, providing a satisfying sweet treat with some added nutritional perks from the zucchini and the spices.
Conclusion
Mexican Chocolate Zucchini Bread is an irresistible treat that combines the sweetness of chocolate with the spiciness of traditional Mexican flavors. It’s a delightful and moist bread that works perfectly for breakfast, as a snack, or as a dessert. With its subtle heat and rich chocolate flavor, it’s sure to impress anyone who tries it. Whether you’re baking it for a special occasion or just to enjoy with a cup of coffee, this recipe is one that will make your kitchen smell heavenly and your taste buds rejoice. Give it a try, and you’ll soon be hooked on this flavorful twist on a classic favorite!