Name: Delicious Chocolate Peppermint Zucchini Bread Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon peppermint extract; 1 1/2 cups grated zucchini

Jump to Recipe

Chocolate Peppermint Zucchini Bread is a delightful way to combine rich chocolate flavors with refreshing peppermint and moist zucchini. This homemade quick bread is perfect for any occasion, whether as a treat for yourself or a gift for loved ones. The unique combination of ingredients creates a wonderful experience that tantalizes the taste buds and fills the kitchen with an irresistible aroma. Let’s dive into how to create this amazing loaf!

Why You’ll Love This Chocolate Peppermint Zucchini Bread

This recipe is not just a feast for the eyes, but it’s also packed with benefits:

Rich chocolate flavor that satisfies your sweet tooth.
Refreshing peppermint adds a unique twist.
Moist texture thanks to the zucchini, keeping it fresh longer.
Perfect for dessert or as a delightful breakfast treat.
Easy to make, even for beginner bakers.
Versatile; can be served warm, cold, or toasted.
Great way to sneak vegetables into your diet.
Can be customized with nuts or chocolate chips.

This Chocolate-infused Zucchini Bread recipe is a winner for any occasion, combining the best of both worlds in a deliciously comforting loaf.

Ingredients for Chocolate Peppermint Zucchini Bread

Gather these items:

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1 1/2 cups grated zucchini

How to Make Chocolate Peppermint Zucchini Bread Step-by-Step

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, cream the softened butter and sugar until light and fluffy, about 2-3 minutes.
Step 4: Beat in the eggs, one at a time, then stir in the vanilla and peppermint extracts.
Step 5: Fold in the grated zucchini until well combined.
Step 6: Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Do not overmix.
Step 7: Pour the batter into the prepared loaf pan and smooth the top.
Step 8: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Pro Tips for the Perfect Chocolate Peppermint Zucchini Bread

Keep these in mind:

Make sure your butter is softened to room temperature for better mixing.
Do not overmix the batter; it should be just combined for a lighter texture.
For added richness, consider adding chocolate chips or nuts.
Use fresh zucchini for the best moisture and flavor.

Best Ways to Serve Chocolate Peppermint Zucchini Bread

Here are some delightful serving suggestions:

Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Pair with a cup of coffee or hot cocoa for a cozy afternoon treat.
Toast slices for breakfast and spread with cream cheese for a delicious twist.

How to Store and Reheat Chocolate Peppermint Zucchini Bread

To store, wrap the bread tightly in plastic wrap or aluminum foil once it has completely cooled. It can be kept at room temperature for about 3 days or refrigerated for up to a week. To reheat, slice and warm in the microwave for about 15-20 seconds, or toast lightly in a toaster. This makes it perfect for meal prep or a quick snack!

Frequently Asked Questions About Chocolate Peppermint Zucchini Bread

What’s the secret to perfect Chocolate Peppermint Zucchini Bread?

The secret lies in not overmixing the batter, which ensures a light and fluffy texture. Also, using fresh zucchini will enhance the moisture and flavor of your bread.

Can I make Chocolate Peppermint Zucchini Bread ahead of time?

Yes! This bread can be made a day in advance and stored properly. The flavors meld beautifully overnight, making it even more delicious the next day.

How do I avoid common mistakes with Chocolate Peppermint Zucchini Bread?

To avoid common mistakes, ensure that your baking soda is fresh and measure your flour accurately. Using too much flour can lead to a dense loaf.

Variations of Chocolate Peppermint Zucchini Bread You Can Try

Explore these fun variations:

Add chopped nuts like walnuts or pecans for extra crunch.
Incorporate mini chocolate chips for a more decadent flavor.
Consider using other extracts like almond for a different twist.
Mix in dried cranberries for a touch of tartness alongside the sweet chocolate.

Delicious Chocolate Peppermint Zucchini Bread Recipe - Chocolate Peppermint Zucchini Bread - additional detail

For more delicious recipes, check out our latest recipes or try making Apple Zucchini Bread for a delightful twist. You can also explore Mediterranean Chicken Zucchini Bake for a savory option.

For additional information on the health benefits of zucchini, you can refer to this Healthline article.

Delicious Chocolate Peppermint Zucchini Bread Recipe

Author: Jannet Lisa
Total Time: 1 hour 15 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the magical combination of rich chocolate, refreshing peppermint, and moist zucchini in this irresistible homemade quick bread.

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter and sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, then stir in the vanilla and peppermint extracts.
Fold in the grated zucchini until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.