Chocolate peppermint zucchini bread has been a family favorite in our house for years. I can still remember the first time my mom baked it – the aroma of rich chocolate and refreshing peppermint filled our whole kitchen, and we could hardly wait for it to cool before diving in. The moist, tender crumb and the perfect balance of sweetness and spice made it an instant hit. Even my kids, who aren’t always the biggest fans of zucchini, gobbled it up without hesitation. I’m pretty sure this recipe is the reason they’ve grown to love the versatile veggie.
Whenever the weather starts to turn cool, I get a serious craving for this cozy quick bread. There’s just something about the combination of chocolatey indulgence and festive peppermint that feels so comforting and indulgent. It’s the perfect treat to enjoy with a steaming cup of coffee or hot chocolate on a chilly autumn afternoon. And of course, it makes an appearance at all of our holiday gatherings – it’s always a hit when I bring a freshly baked loaf to Christmas parties or Thanksgiving dinners.
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Why This Chocolate Peppermint Zucchini Bread Recipe Will Become Your Go-To
The Secret Behind Perfect Chocolate Peppermint Zucchini Bread
The secret to this chocolate peppermint zucchini bread’s irresistible flavor and texture lies in the thoughtful blend of ingredients. The unsweetened cocoa powder gives it a deep, rich chocolate taste, while the peppermint extract adds a refreshing coolness that perfectly complements the sweetness. And the shredded zucchini? It might sound like an unusual addition, but it’s what keeps this quick bread beautifully moist and tender.
I also love the way the pops of dark chocolate chips and crushed candy cane pieces throughout each slice add fun textural contrast. The result is a truly crave-worthy quick bread that’s impossible to stop at just one slice. Trust me, once you try this recipe, it’ll become a new go-to in your baking rotation.
Essential Ingredients You’ll Need
To make this chocolate peppermint zucchini bread, you’ll need:
- 1 1/2 cups all-purpose flour: This provides the structure for the quick bread, giving it a soft yet sturdy crumb.
- 1/2 cup unsweetened cocoa powder: For that deep, rich chocolate flavor we crave.
- 1 teaspoon baking soda: Acts as a leavening agent, helping the bread rise and achieve that perfect texture.
- 1/4 teaspoon salt: Enhances all the other flavors and balances out the sweetness.
- 1/2 cup unsalted butter, softened: Adds moisture and richness to the batter.
- 3/4 cup granulated sugar: Provides the perfect amount of sweetness.
- 2 large eggs: Bind the ingredients together and contribute to the tender, moist crumb.
- 1 teaspoon vanilla extract: Rounds out the flavor profile with warm, aromatic notes.
- 1/2 teaspoon peppermint extract: Infuses that cool, refreshing peppermint flavor we love.
- 1 1/2 cups grated zucchini (about 1 medium zucchini): Keeps the bread wonderfully moist and adds a subtle vegetal sweetness.
Step-by-Step Chocolate Peppermint Zucchini Bread Instructions
Preparing Your Chocolate Peppermint Zucchini Bread
Prep time for this chocolate peppermint zucchini bread is just 12 minutes, with a cook time of 50 minutes, for a total time of 62 minutes. You’ll need a large mixing bowl, a hand mixer or stand mixer, a 9×5-inch loaf pan, and a grater to shred the zucchini.
1- Start by preheating your oven to 350°F. Grease the loaf pan with butter or nonstick cooking spray and set it aside.
2- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
3- In a large bowl, beat the softened butter and sugar together with a hand mixer or stand mixer until light and fluffy, about 2-3 minutes. Then beat in the eggs one at a time, followed by the vanilla and peppermint extracts.
4- Fold the dry ingredients into the wet ingredients just until combined, being careful not to overmix. The batter should be thick and fudgy. Gently fold in the grated zucchini.
5- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
6- Bake for 50 minutes, until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing and serving.
Pro Tips for Success
- Make sure to grate the zucchini finely – you don’t want big chunks throughout the bread.
- Use room temperature butter and eggs for best results – they’ll incorporate more easily into the batter.
- Don’t overmix the batter once the dry and wet ingredients are combined, or the bread can become tough.
- For an extra pop of flavor, fold in 1/2 cup of mini chocolate chips or chopped dark chocolate along with the zucchini.
- Sprinkle the top of the batter with crushed candy cane pieces before baking for a festive touch.
Serving and Storing Your Chocolate Peppermint Zucchini Bread
Perfect Pairings for Chocolate Peppermint Zucchini Bread
This chocolate peppermint zucchini bread serves 12, making it perfect for sharing with family and friends. It pairs beautifully with a steaming cup of coffee or hot chocolate for an indulgent afternoon treat. The rich, fudgy texture also makes it a lovely accompaniment to vanilla ice cream or a dollop of whipped cream for dessert. And of course, it’s a natural fit for holiday gatherings and celebrations – it’s sure to be a hit on your Christmas or Thanksgiving table.
Storage and Make-Ahead Tips
This chocolate peppermint zucchini bread will keep well for up to 4 days stored in an airtight container at room temperature. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. When you’re ready to enjoy it, simply thaw it overnight in the fridge or at room temperature.
You can also make this bread ahead of time – it’s a great recipe to prep in advance for the holidays or other occasions. Just bake it, let it cool completely, then wrap and freeze. When you need it, thaw it out and serve. You can even reheat individual slices in the microwave for 30 seconds to warm them up before serving.
Variations and Dietary Adaptations for Chocolate Peppermint Zucchini Bread
Creative Chocolate Peppermint Zucchini Bread Variations
Looking to switch things up with your chocolate peppermint zucchini bread? Try folding in 1/2 cup of chopped walnuts or pecans for some crunch. You could also swap out the peppermint extract for mint extract for a more subtle herbal flavor. And for a festive twist, swirl in a ribbon of cream cheese frosting or top the loaf with a peppermint glaze.
Making Chocolate Peppermint Zucchini Bread Diet-Friendly
To make this recipe gluten-free, simply substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. For a vegan version, use dairy-free butter and replace the eggs with 1/4 cup of unsweetened applesauce per egg. And if you’re watching your carbs, you can make a low-carb chocolate peppermint zucchini bread by using a granulated sugar substitute and replacing half the flour with almond flour.
Frequently Asked Questions
Q: Can I use a different type of extract instead of peppermint?
A: Absolutely! You can swap out the peppermint extract for other flavors like mint, almond, or orange extract to customize the taste. Just be sure to use the same 1/2 teaspoon measurement.
Q: How long does it take to make this chocolate peppermint zucchini bread?
A: The total time for this recipe is 62 minutes – 12 minutes of prep time and 50 minutes of bake time.
Q: Can I freeze this bread?
A: Yes, this chocolate peppermint zucchini bread freezes very well. You can wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw it overnight in the fridge or at room temperature when you’re ready to enjoy it.
Q: How many servings does this recipe make?
A: This recipe for chocolate peppermint zucchini bread makes 12 servings.
Q: What should I do if my bread sinks in the middle?
A: If your chocolate peppermint zucchini bread sinks in the middle, it’s likely due to overmixing the batter or opening the oven door too frequently during baking. Make sure to just gently fold in the dry ingredients and resist the urge to peek while it’s in the oven.
Chocolate Peppermint Zucchini Bread
- Total Time: 62
- Yield: 12 servings
Description
Indulge in the rich, fudgy taste of this Chocolate Peppermint Zucchini Bread, a delightful quick bread with a festive twist. Moist, chocolatey, and infused with the refreshing flavor of peppermint, this bread is a perfect treat for any occasion.
Ingredients
– 1 1/2 cups all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon peppermint extract
– 1 1/2 cups grated zucchini (about 1 medium zucchini)
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and peppermint extracts.
5. Fold in the grated zucchini until it’s evenly distributed.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
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.
Notes
– For a stronger peppermint flavor, increase the peppermint extract to 1 teaspoon.
– Grate the zucchini using the large holes of a box grater for best results.
– Store any leftover Chocolate Peppermint Zucchini Bread in an airtight container at room temperature for up to 4 days.
- Prep Time: 12
- Cook Time: 50
- Category: Cookies, Bars & Brownies
- Method: Baking
- Cuisine: American
Conclusion
This chocolate peppermint zucchini bread is truly a must-try recipe. The rich chocolate and cooling peppermint flavors come together in the most delightful way, complemented by the moist, tender crumb of the zucchini-infused quick bread. It’s the perfect cozy treat to enjoy on a chilly day, whether you’re cozying up with a warm mug of coffee or gathering with loved ones for the holidays. I know this recipe will become a new go-to in your baking repertoire – give it a try and let me know what you think!
