Flavorful Spanish Rice Recipe: How To Make It
Okay, so you know how sometimes you just need *that* thing? That perfect little slice of something comforting, a bit sweet, but not so much that you feel guilty for having it mid-morning? Yeah, me too. This chocolate zucchini bread is that thing for me. It’s funny, I used to think “zucchini bread” sounded so… wholesome. Like something you’d bring to a church potluck. And while this is *definitely* wholesome, it’s also ridiculously decadent and chocolatey. My kids, bless their picky little hearts, devour this faster than I can bake it, and they have absolutely *no* idea there’s a whole vegetable hidden inside! It’s seriously a lifesaver on busy afternoons when they get that after-school slump, or when I just need a little pick-me-up with my coffee. Honestly, if you’re looking for a go-to bake that’s always a crowd-pleaser, something that smells like heaven while it’s baking and tastes even better, you’ve found it. It’s a little bit like a brownie, a little bit like cake, and all deliciousness. I’ve made countless versions of quick breads over the years, but this one… this one’s special. It’s the chocolate zucchini bread recipe I always go back to.
What is chocolate Zucchini bread?
So, what exactly *is* chocolate zucchini bread? Think of it as your favorite chocolate cake or brownie decided to get cozy with a loaf pan and a secret health boost. It’s a quick bread, meaning no fancy yeast proofing or complicated steps. You just mix everything up and bake! The zucchini is the magic ingredient here. When it’s grated and baked into the batter, it adds an incredible moisture that makes the bread super tender and soft, almost fudgy, without being heavy. Plus, it’s a fantastic way to sneak in a serving of veggies. We’re talking about a rich, chocolatey loaf that’s perfect for breakfast, a snack, or even dessert. The “bread” part just means it’s baked in a loaf pan and sliced, making it super easy to serve and share. It’s not overly sweet, which I love, allowing the deep chocolate flavor to really shine. It’s essentially a hug in loaf form, with a delightful chocolatey surprise.
Why you’ll love this recipe?
There are so many reasons why this particular chocolate zucchini bread has earned a permanent spot in my recipe binder, and I’m betting it will in yours too. First off, let’s talk flavor. This isn’t some pale imitation of chocolate; we’re talking *rich*, deep chocolatey goodness. It’s got that satisfying balance of sweet and cocoa that just makes your taste buds sing. My favorite part? It’s SO incredibly moist and tender. The secret, of course, is the zucchini. It adds this wonderful soft texture that you just can’t get with a standard chocolate cake. It’s also surprisingly simple to make. Seriously, if you can stir things together in a couple of bowls, you can absolutely nail this. I’ve made it on a chaotic Tuesday morning with kids buzzing around me, and it still turned out perfectly. And while it tastes like a decadent treat, it’s actually quite budget-friendly. Zucchini are usually pretty affordable, and the other ingredients are pantry staples for most bakers. What I love most, though, is its versatility. It’s fantastic on its own, of course, but it’s also wonderful served warm with a smear of butter, or even topped with a dollop of whipped cream for a dessert vibe. It’s basically the chameleon of baked goods! Compared to a plain zucchini bread, the chocolate elevates it from “healthy snack” to “absolute must-have treat.” And for busy families like ours, that’s a win-win.
How do I make Zucchini bread?
Quick Overview
This recipe is all about bringing together simple ingredients for maximum flavor and moisture. You’ll whisk together your dry ingredients, then your wet ingredients separately, before combining them gently. The star of the show, grated zucchini, gets mixed in, followed by a swirl of extra chocolate for good measure. It all comes together in one loaf pan and bakes into a wonderfully moist, chocolate-packed bread that smells absolutely divine. It’s designed to be straightforward, so even if you’re new to baking, you’ll find it incredibly forgiving and rewarding. It’s the kind of recipe that builds confidence in the kitchen.
Ingredients
For the Main Batter:
This is the foundation of our delicious loaf! I always try to use good quality all-purpose flour; it makes a difference in the final texture. For the sugar, I like a mix of granulated and brown sugar. The brown sugar adds a lovely depth of flavor and helps with that tender crumb. Make sure your baking soda and baking powder are fresh – I’ve learned the hard way that old leaveners are the enemy of a good rise! A pinch of salt is crucial for bringing out all those chocolatey flavors. And of course, the unsweetened cocoa powder. I recommend using a Dutch-process cocoa if you can find it for a richer, darker color and smoother taste, but any good quality unsweetened cocoa will work. And the zucchini? You’ll need about 2 cups, packed, and finely grated. It’s best to use medium-sized zucchini, as the really giant ones can sometimes be a bit watery and less flavorful. I always give it a gentle squeeze after grating to remove excess moisture – it’s a little trick I learned to avoid a gummy loaf.
For the Filling:
This is where we really amp up the chocolate factor! It’s super simple: just a handful of your favorite chocolate chips. I personally love a mix of semi-sweet and dark chocolate chips for a more complex flavor. You can also use chocolate chunks if you prefer larger pockets of melted chocolate. Some people like to add a little extra cocoa powder or even a tablespoon of instant espresso powder to this filling mix to intensify the chocolate flavor even more. It’s totally optional, but oh-so-good!
For the Glaze:
This is the finishing touch that makes it look as good as it tastes. It’s a simple combination of powdered sugar, a little bit of milk or cream (milk works perfectly fine and keeps it lighter), and a touch of vanilla extract. You can adjust the milk to get your desired consistency. For a thinner glaze that drizzles easily, add milk a teaspoon at a time. For a thicker glaze that sets up a bit more, use less milk. Sometimes, I’ll add a tiny bit of cocoa powder to this glaze too, to make it a beautiful chocolate drizzle. It’s all about what you’re craving!
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get your oven humming. Preheat it to 350°F (175°C). You’ll want to prep your loaf pan. I like to grease it really well with butter or cooking spray, and then dust it with a little bit of flour or cocoa powder. This helps ensure your beautiful bread releases cleanly. Some people like to line the bottom and sides with parchment paper, leaving an overhang – that’s a great tip if you’re worried about sticking. Make sure your zucchini is grated by this point, and you’ve gently squeezed out any excess moisture. This is a step I *never* skip!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your all-purpose flour, granulated sugar, brown sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisking well is important here to make sure all the leaveners and cocoa are evenly distributed. You don’t want pockets of unmixed baking soda! I like to give it a good minute of whisking to really aerate the dry ingredients. This helps create a lighter texture in the final bread.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together your eggs, vegetable oil (or melted butter if you prefer – I’ve tried both and they’re equally delicious!), and vanilla extract. Give it a good whisk until everything is well combined and looks nice and emulsified. The oil is what really contributes to that incredible moistness, so don’t skimp on it!
Step 4: Combine
Now, pour the wet ingredients into the dry ingredients. Gently fold them together with a spatula until *just* combined. It’s really important not to overmix here. A few little streaks of flour are okay. Overmixing develops the gluten too much, which can lead to a tough bread. Once it’s *almost* combined, add your finely grated zucchini to the bowl. Gently fold it in until it’s incorporated. The batter will be thick.
Step 5: Prepare Filling
While the batter is chilling for a moment, let’s get that extra chocolatey filling ready. In a small bowl, combine your chocolate chips (and any optional additions like extra cocoa or espresso powder). Just give them a quick stir to ensure they’re all mixed up and ready to go.
Step 6: Layer & Swirl
Pour about half of the batter into your prepared loaf pan and spread it out evenly. Sprinkle about half of the chocolate chip filling mixture over the batter. Then, pour the remaining batter on top, trying to get it as even as possible. Sprinkle the rest of the chocolate chips on top of this layer. Now, for the fun part! If you want that beautiful marbled effect, you can gently swirl a knife or skewer through the batter. Don’t overdo it, just a few gentle swirls will do. This helps create those gorgeous pockets of gooey chocolate. You can also just leave it as is, and you’ll still get lovely pockets of chocolate!
Step 7: Bake
Pop that pan into your preheated oven. Bake for about 50-65 minutes. The exact time will depend on your oven, so keep an eye on it. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out clean, or with just a few moist crumbs attached (no wet batter!). The top should look set and have a few cracks – that’s normal and a good sign of a moist loaf.
Step 8: Cool & Glaze
Once it’s baked, take the loaf pan out of the oven and let it cool in the pan for about 15-20 minutes. This allows the bread to firm up. Then, carefully invert it onto a wire rack to cool completely. It’s *really* important to let it cool completely before glazing. If you try to glaze a warm loaf, the glaze will just melt off. While it’s cooling, whisk together your powdered sugar, milk (a little at a time), and vanilla extract until you have a smooth, pourable glaze. Once the bread is completely cool, drizzle that gorgeous glaze all over the top.
Step 9: Slice & Serve
Once the glaze has set a bit (or if you can’t wait!), slice into your beautiful chocolate zucchini bread. I love using a serrated knife for clean slices. Serve it as is, or with a little butter. It’s honestly perfect at room temperature, but I sometimes warm up a slice for a few seconds in the microwave for an extra gooey treat. Enjoy every single bite!
What to Serve It With
This chocolate zucchini bread is so versatile, it’s practically its own meal! But if you want to make it even more special, here are some ideas:
For Breakfast: A thick slice alongside a steaming mug of coffee is pure bliss. My kids love it with a glass of cold milk. You can also add some fresh berries on the side for a burst of freshness. It’s a much more satisfying breakfast than cereal any day!
For Brunch: Elevate it by serving it with a dollop of Greek yogurt and a drizzle of honey or maple syrup. It looks beautiful on a brunch spread next to some fresh fruit salad and maybe some scrambled eggs. For a more festive touch, I sometimes add a sprinkle of edible flowers or a dusting of powdered sugar.
As Dessert: This is where it can really shine! Serve a warm slice with a scoop of vanilla bean ice cream – the contrast between the warm, fudgy bread and the cold ice cream is heavenly. A little whipped cream or a raspberry coulis on the side also takes it to the next level. It’s way easier than baking a whole cake but feels just as special.
For Cozy Snacks: Honestly, this is my favorite way to enjoy it. Grab a slice (or two!) with a cup of tea or a warm drink on a chilly afternoon. It’s the perfect treat for a quiet moment or for sharing with family after a long day. It’s incredibly comforting and always hits the spot when you’re craving something sweet without being overly fussy.
Top Tips for Perfecting Your Chocolate Zucchini Bread
I’ve baked this loaf more times than I can count, and over the years, I’ve picked up a few tricks that I think make all the difference. These are the things I always do, and the lessons I’ve learned:
Zucchini Prep: The single most important thing is to get most of the moisture out of the zucchini. Grate it finely, and then squeeze it out. I usually put the grated zucchini in a clean kitchen towel or a few layers of paper towels and wring it out as hard as I can. This prevents the bread from becoming dense or gummy. Also, try to use zucchini that aren’t enormous; they tend to have more seeds and can be more watery.
Mixing Advice: The cardinal rule of quick breads is “do not overmix!” Once the wet and dry ingredients meet, mix only until they’re *just* combined. A few little flour streaks are perfectly fine; they’ll disappear during baking. Overmixing develops the gluten too much, resulting in a tough, dense loaf. I always use a spatula for this, as it gives you more control than a whisk.
Swirl Customization: Don’t be afraid to get creative with your chocolate swirls! You can make simple back-and-forth motions with a knife, or try more elaborate zig-zag patterns. If you want a really intense chocolate flavor throughout, you can even mix a tablespoon of cocoa powder into the chocolate chips before adding them to the batter. Experiment and see what beautiful patterns you can create!
Ingredient Swaps: I’ve experimented with a few swaps! For the oil, you can use melted butter (about 3/4 cup) for a slightly richer flavor, though the oil contributes to amazing moistness. For a dairy-free version, you can use a neutral-flavored plant-based oil like canola or sunflower, and almond milk or soy milk for the glaze. I haven’t personally tested this with gluten-free flour, but I’d imagine a good quality 1:1 gluten-free blend would work, though you might need to adjust the baking time slightly.
Baking Tips: Ovens can be finicky, so always know yours! If your oven tends to bake hot, you might want to start checking for doneness a little earlier. Placing the loaf on the center rack is usually best for even baking. To test for doneness, the skewer test is key. If it comes out with wet batter, it needs more time. If it’s completely clean or has a few dry crumbs, it’s perfect.
Glaze Variations: The glaze is so simple, but you can play with it! For a richer glaze, use heavy cream instead of milk. You can also add a tiny pinch of salt to the glaze to balance the sweetness. If you don’t want a glaze at all, a simple dusting of powdered sugar or a sprinkle of extra chocolate chips on top after baking works beautifully too. Sometimes I even skip the glaze entirely and just serve it warm with a smear of butter!
Storing and Reheating Tips
One of the best things about this chocolate zucchini bread is how well it stores. It stays moist and delicious for days, which is why I love having it on hand.
Room Temperature: Once completely cooled (and glazed!), you can store the loaf at room temperature, tightly wrapped in plastic wrap or in an airtight container. It will stay fresh and delicious for about 2-3 days. I usually just leave it on the counter, well-wrapped, and it’s perfect for grab-and-go snacks.
Refrigerator Storage: If it’s particularly warm in your house, or if you want it to last a bit longer, you can store it in the refrigerator. Wrap it tightly in plastic wrap and then place it in an airtight container. It should keep well for up to 5 days. Just a heads-up, refrigeration can sometimes make baked goods a little firmer, but it usually comes back to life beautifully when reheated.
Freezer Instructions: This bread freezes wonderfully! This is my go-to for making ahead for holidays or just stocking up. Let the bread cool completely and the glaze set. Then, wrap the entire loaf tightly in a layer of plastic wrap, followed by a layer of aluminum foil. You can also slice it first and wrap individual slices, which is great for thawing just what you need. It will keep in the freezer for up to 2-3 months. To thaw, let it sit at room temperature for a few hours, or thaw slices in the microwave on low power.
Glaze Timing Advice: For best results, always glaze the bread *after* it has completely cooled. If you’re freezing the loaf, you have two options: you can either glaze it before freezing (make sure the glaze is fully set), or you can freeze the plain loaf and then glaze it after thawing. Freezing before glazing usually yields the best appearance, as the glaze won’t weep.
Frequently Asked Questions
Final Thoughts
Honestly, this chocolate zucchini bread is one of those recipes that just makes me happy. It’s proof that you can have incredibly delicious, comforting baked goods that also sneak in a little something good for you. It’s the perfect balance of rich chocolate flavor and moist, tender texture, all thanks to that humble zucchini. It’s so easy to make, it’s budget-friendly, and it’s a guaranteed hit with everyone from picky eaters to discerning adults. If you love chocolate, and you love the idea of a moist, satisfying loaf that’s perfect for any time of day, you simply have to try this. It’s the kind of recipe that becomes a staple, the one you pull out when you need a little bit of joy in your day. Give it a go, and let me know how yours turns out in the comments below! I’m always curious to hear about your baking adventures and any fun twists you come up with.
Spanish Rice
Ingredients
Method
- In a large pan that has a lid or skillet that has a lid, melt the butter with the olive oil.
- Add the rice, onion and bell pepper and cook over medium to medium-high heat until the rice is golden brown and vegetables are tender. Stir frequently. It takes about 15-20 minutes.
- Add the garlic and stir and cook for about 1 minute.
- Add the diced tomatoes, tomato sauce, chicken broth, salt, pepper, chili powder, paprika and cumin. Stir well.
- Bring to a boil and then cover. Reduce the heat to a simmer and simmer for 20-25 minutes or until the rice is tender and the liquid is absorbed.
- Let the rice sit covered for 5-10 minutes before serving.
- Fluff the rice before serving.
