Easy Chicken Asparagus Teriyaki Stir Fry
Oh, friends, can we just talk for a minute about those days when you *need* something delicious, comforting, and frankly, a little bit good-for-you, but the idea of a full-blown cake feels like too much? You know, those evenings when the craving hits around 8 PM, and you’re already in your pajamas? This chocolate zucchini bread is my absolute *lifesaver* for those moments. It’s not just any quick bread; it’s the kind of treat that smells like pure magic baking in the oven, fills your home with warmth, and disappears faster than you can say “second slice.” It’s my go-to when I have a few too many zucchinis from the garden staring at me, and it’s so good, nobody ever guesses the secret veggie ingredient! Think of it as a richer, more decadent cousin to your classic banana bread, but with chocolate. Yep, you read that right!
What is chocolate Zucchini bread?
So, what exactly is this magical creation? At its heart, it’s a quick bread, meaning it uses baking soda and baking powder for leavening instead of yeast, so there’s no waiting for dough to rise. We’re talking simple mixing and into the oven it goes. The “zucchini” part is key – it adds incredible moisture and a tender crumb without any discernible zucchini flavor, I promise! And the “chocolate”? Well, that’s where the pure joy comes in. We’re talking generous amounts of cocoa powder and often some chocolate chips to make it extra special. It’s essentially a vehicle for chocolatey goodness, made just a smidge healthier and way more satisfying thanks to that humble green squash. It’s the kind of dessert that feels a little bit like a secret club – you know the magic, and everyone else just enjoys the delicious result!
Why you’ll love this recipe?
Honestly, there are so many reasons why I’ve made this chocolate zucchini bread countless times and why it’s a permanent fixture in my recipe binder. First off, the FLAVOR is out of this world. It’s deeply chocolatey, rich, and just sweet enough without being cloying. The zucchini keeps it unbelievably moist, giving it a texture that’s almost fudgy. Then there’s the SIMPLICITY. I can genuinely whip this up on a weeknight after dinner. No fancy techniques, no creaming butter and sugar for ages – just a few bowls and some stirring. And let’s talk COST-EFFICIENCY. Zucchinis are usually pretty affordable, especially when they’re in season, and the rest are pantry staples. This loaf is a fraction of the cost of a fancy bakery treat. The VERSATILITY is another huge plus. I’ll enjoy a slice warm with a cup of coffee in the morning, serve it as an elegant-ish dessert after dinner, or just grab a chunk for a late-night snack. It’s also fantastic if you happen to have friends pop over unexpectedly. It feels way more special than a simple cookie, but it’s just as easy to pull off. What I love most about this recipe, though, is the pure comfort it brings. It’s like a warm hug in baked form, and that’s something pretty special, right?
How do I make Zucchini bread?
Quick Overview
This recipe is all about ease and amazing results. You’ll basically mix your dry ingredients, then your wet ingredients, combine them gently, fold in some chocolatey goodness, and bake until it’s perfectly done. The zucchini adds moisture and tenderness, making it a foolproof recipe even if you’re new to baking. It’s designed to be quick, delicious, and incredibly forgiving, so don’t stress if your measurements aren’t perfectly precise. Trust me, it always turns out!
Ingredients
For the Main Batter:
This is where the magic starts! You’ll need all-purpose flour – about 2 cups, spooned and leveled, not scooped. A good quality cocoa powder is a must; I like using Dutch-processed for a richer flavor, but natural works too. About 3/4 cup of that. We’ll also need baking soda and baking powder for that perfect lift. A teaspoon of each should do. And a good pinch of salt, maybe 1/2 teaspoon, to balance all that sweetness. For sweetness itself, we’re looking at about 1.5 cups of granulated sugar. I’ve experimented with brown sugar, and it adds a lovely caramel note, so feel free to do a 50/50 split! And of course, the star veggie: about 2 cups of grated zucchini. Make sure it’s squeezed dry, which is super important! I’ve found that using zucchini that’s slightly older and less watery is actually best – it has more flavor. For moisture and richness, we’ll use 2 large eggs and about 1/2 cup of vegetable oil (or a neutral oil like canola or avocado). If you’re feeling adventurous, melted coconut oil works too, but it can lend a slight coconut flavor. And for that amazing tender crumb, about 1 teaspoon of vanilla extract is essential!
For the Filling/Mix-ins:
This is where we amp up the chocolate! I always toss in about 1 cup of chocolate chips. Semi-sweet is my go-to, but dark chocolate or even milk chocolate chips work too. You could even do a mix! Some people like to add a touch of cinnamon, about 1/2 teaspoon, which I think complements the chocolate beautifully, but it’s totally optional. If you’re feeling fancy, a handful of chopped walnuts or pecans is also delicious.
For the Glaze (Optional, but highly recommended!):
This is where things go from “delicious bread” to “absolutely irresistible.” For a simple chocolate glaze, you’ll need about 1 cup of powdered sugar, sifted to avoid lumps. Then, about 2-3 tablespoons of cocoa powder (again, Dutch-processed for deep flavor). A pinch of salt. And then, we’ll mix it all with a liquid – about 2-3 tablespoons of milk (dairy or non-dairy, I’ve tried both and they work wonderfully!) or even a bit of strong coffee for an extra mocha kick. You want it to be pourable but not too thin. I usually start with 2 tablespoons of liquid and add more a teaspoon at a time until it’s just right.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get that oven humming. Preheat it to 350°F (175°C). You’ll want to grease and flour a standard 9×5 inch loaf pan. I like to use butter or non-stick cooking spray. For an extra insurance policy against sticking, you can also line the pan with parchment paper, leaving a little overhang on the sides so you can easily lift the bread out once it’s baked. This is a trick I learned after one too many loaves got stuck!
Step 2: Mix Dry Ingredients
Grab a large bowl and whisk together your flour, cocoa powder, baking soda, baking powder, sugar, and salt. Whisking them together really well ensures that the leavening agents are evenly distributed, which is key for a consistent rise. Make sure there are no lumps of cocoa powder.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the eggs, oil, vanilla extract, and that crucial squeezed-dry grated zucchini. You want to make sure the eggs are well beaten and incorporated into the oil and zucchini mixture. It might look a little “wet” and chunky at this stage, and that’s perfectly normal.
Step 4: Combine
Now, pour the wet ingredients into the dry ingredients. Using a spatula or a wooden spoon, mix everything together *just* until it’s combined. Seriously, don’t overmix! A few streaks of flour are okay. Overmixing develops the gluten in the flour, which can make your bread tough, and we want it to be wonderfully tender. Then, gently fold in your chocolate chips and any other mix-ins you’re using.
Step 5: Prepare Filling
If you’re using chocolate chips as mix-ins, this is when you add them directly to the batter. If you wanted to do a more distinct swirl, you could prepare a separate chocolate mixture by melting some chocolate with a tablespoon of oil or butter, but honestly, just folding in chips is so much easier and still gives you lovely pockets of chocolatey goodness.
Step 6: Layer & Swirl
Pour the batter into your prepared loaf pan and spread it out evenly. If you wanted a swirl effect, you could technically pour half the batter in, sprinkle some extra chocolate chips or a drizzle of melted chocolate on top, then add the remaining batter. For a true swirl, you might want to try the method of mixing a tablespoon of cocoa with a tablespoon of sugar and a tablespoon of oil, then dropping dollops of that on top of the batter and swirling gently with a knife or skewer. But for this straightforward recipe, we’re just pouring it all in!
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 start checking around the 50-minute mark. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
Step 8: Cool & Glaze
Once it’s baked, let the bread cool in the pan on a wire rack for about 10-15 minutes. This allows it to set up properly. Then, carefully invert the pan and lift the bread out onto the wire rack to cool completely. This is crucial! If you try to glaze it while it’s warm, the glaze will just melt and run off. Once it’s completely cool, whisk together your glaze ingredients until smooth. Drizzle it over the top, letting it drip down the sides. It looks so pretty!
Step 9: Slice & Serve
Once the glaze has set a little (or if you skipped the glaze, once the bread is fully cooled), it’s time to slice! I love using a serrated knife for a clean cut. Serve it at room temperature, or if you’re feeling indulgent, a gentle warm-up in the toaster oven is heavenly. It’s perfect on its own, but I also love it with a dollop of whipped cream or a scoop of vanilla ice cream if it’s dessert time!
What to Serve It With
This chocolate zucchini bread is so versatile, it can truly be enjoyed anytime, anywhere! For a lovely BREAKFAST treat, I love a warm slice with a good cup of coffee. The chocolate isn’t too overpowering for the morning, and the moist crumb is just delightful. Present it simply, perhaps with a dusting of powdered sugar if you’re feeling fancy. For BRUNCH, it’s a fantastic addition to a spread. You can slice it a bit more elegantly, maybe arrange it on a nice platter with some fresh berries on the side. It pairs beautifully with mimosas or a light fruit juice. As a DESSERT, this is where it truly shines. Serve it slightly warmed with a scoop of good vanilla bean ice cream, a drizzle of raspberry sauce, or even a dollop of crème fraîche. It’s decadent enough for guests but still feels wonderfully homemade. And for those COZY SNACKS, it’s the ultimate companion. A thick slice with a glass of cold milk or a steaming mug of hot chocolate is pure comfort. It’s my go-to when I just need a little pick-me-up after a long day, and the kids always ask for seconds!
Top Tips for Perfecting Your Chocolate Zucchini Bread
I’ve been making this bread for years, and I’ve picked up a few tricks that I think really elevate it. So, let’s dive into some of my favorite tips:
Zucchini Prep: This is the absolute MOST important step for a tender, non-soggy bread. After you grate your zucchini (I prefer a medium grate, not too fine, not too coarse), you MUST squeeze out as much moisture as possible. I put it in a clean kitchen towel or cheesecloth and wring it out like a dishrag. Seriously, get as much liquid out as you can. You’ll be amazed at how much comes out! This step ensures your bread bakes up properly and has that perfect texture without tasting like a salad.
Mixing Advice: Remember that “just combined” rule? It’s crucial. I always say, when you’re mixing the wet and dry ingredients, stop as soon as you don’t see large streaks of dry flour. A few small ones are perfectly fine and will disappear during baking. Overmixing is the quickest way to get a tough, dense bread, and we want the opposite here! Tender and moist is the goal.
Swirl Customization: While my basic recipe is just folding in chips, if you’re feeling creative, the swirl is fun! To make a really effective swirl, you want to create a thicker, paste-like consistency with your additional chocolate. I usually mix about 1/4 cup of cocoa powder with 1/4 cup of sugar and just enough melted butter or oil (maybe 2-3 tablespoons) to make a thick, spreadable paste. Drop spoonfuls of this on top of the batter in the pan, then use a butter knife or a skewer to gently swirl it through the batter. Don’t overdo the swirling, or you’ll mix it all in and lose the distinct patterns.
Ingredient Swaps: I’ve tested this with almond milk instead of dairy milk in the glaze, and it actually made it even creamier! For the oil, you can use melted coconut oil if you like a subtle coconut flavor, or even unsweetened applesauce for a slightly healthier, less fatty version, though it might change the texture slightly. I’ve also found that using a mix of all-purpose flour and whole wheat flour (about 50/50) can work nicely if you want to boost the fiber, but stick to all-purpose for the most reliably tender result.
Baking Tips: Ovens can be quirky! My oven tends to run a little hot, so I often bake this bread at around 325°F (160°C) for a bit longer if I’m worried about the top burning before the inside is done. Always trust the toothpick test – it’s your best friend here. Also, placing the loaf pan in the center of the oven ensures even heat circulation all around.
Glaze Variations: If you’re not a fan of chocolate glaze, you can totally skip it. The bread is still delicious! Or, try a simple vanilla glaze made with powdered sugar and vanilla extract with milk. For an extra mocha kick, substitute some of the milk in the glaze with strong brewed coffee. You can also dust the cooled bread with a generous amount of powdered sugar using a fine-mesh sieve for a more elegant look.
Storing and Reheating Tips
The best part about this chocolate zucchini bread is how well it keeps! It stays moist and delicious for days, which is why it’s perfect for meal prepping or just having on hand for snacks.
Room Temperature: Once completely cooled (and glazed, if you did that), I store the loaf in an airtight container or tightly wrapped in plastic wrap at room temperature. It will stay wonderfully moist and fresh for about 3-4 days. If your kitchen is very warm, it might be better to move it to the fridge after day 2.
Refrigerator Storage: If you’re not going to eat it within a few days, or if your climate is particularly warm, storing it in the refrigerator is a great option. Wrap it well in plastic wrap, then place it in an airtight container. It should keep well for up to a week. The texture might be a bit firmer when cold, but it reheats beautifully.
Freezer Instructions: This bread freezes like a dream, making it perfect for stashing away for future chocolate cravings. Once completely cooled and glazed, wrap the entire loaf tightly in a layer of plastic wrap, then a layer of aluminum foil. You can also slice it before freezing, wrap each slice individually, and then place them all in a freezer bag or container. It will keep well in the freezer for up to 3 months. To thaw, unwrap it and let it sit at room temperature for a few hours, or thaw slices in the refrigerator overnight.
Glaze Timing Advice: If you’re planning to freeze the bread, I highly recommend glazing it *after* it has been thawed. Glaze applied before freezing can sometimes become sticky or uneven when thawed. So, bake, cool, freeze, thaw, then glaze!
Frequently Asked Questions
Final Thoughts
So there you have it, my absolute favorite chocolate zucchini bread! It’s more than just a recipe; it’s a little slice of comfort that I know you’ll come back to again and again. It’s proof that you can have something incredibly delicious that also happens to be a smart way to use up extra produce. The moistness from the zucchini, the rich chocolate flavor, and the sheer ease of making it all combine into something truly special. If you love this recipe, you might also enjoy my Moist Banana Bread with Walnuts or my Easy Lemon Poppy Seed Muffins. They’re all keepers in my kitchen! I really hope you give this chocolate zucchini bread a try. Let me know in the comments below how yours turns out, or if you’ve discovered any amazing variations! Happy baking, everyone!
chicken asparagus stir fry
Ingredients
Method
- Whisk the soy sauce, mirin, honey, ginger, and cornstarch in a small bowl; set aside.
- Lightly season the chicken with salt.
- Heat a large non-stick wok or skillet over medium-high heat. When hot, add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 6 to 7 minutes.
- Add the garlic and cook until golden, about 1 minute. Set aside on a dish.
- Increase the heat to high, then add 1 teaspoon of oil and half of the chicken. Cook until browned and cooked through, about 4 minutes per side.
- Remove and set aside, then repeat with the remaining oil and chicken.
- Place all ingredients (chicken, asparagus, garlic) back into the wok. Pour the prepared sauce over and cook, stirring, for 30 to 60 seconds until the sauce thickens slightly.
