Double Chocolate Zucchini Bread
A moist chocolate loaf made with cocoa, shredded zucchini, and chocolate chips.
Equipment
- 9 by 5 inch loaf pan
- Parchment paper
- Two mixing bowls
- Box grater
- Wire rack
Ingredients
Main Ingredients
- 1 ¼ cup all purpose flour spooned and leveled
- ¼ cup natural unsweetened cocoa powder sifted
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp instant espresso powder optional
- ¼ tsp kosher salt
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup shredded zucchini lightly packed
- ¾ cup semisweet chocolate chips
Instructions
Cooking
- Prepare the pan. Heat the oven to 350 degrees F and line a greased 9 by 5 inch loaf pan with parchment.
- Mix. Whisk the dry ingredients in one bowl and the oil, sugars, eggs, and vanilla in another, then stir in the zucchini.
- Combine. Fold the wet mixture into the dry until just combined and fold in the chips.
- Bake. Bake for 55 to 65 minutes, until a toothpick in the center comes out clean.
- Cool. Cool in the pan 15 to 20 minutes, then on a rack until completely cool.
Notes
Substitutions: Melted butter can replace the oil. Walnuts can be added.
Tips: Blot very wet zucchini. Do not taste raw batter because it contains egg.
Storage: Keep wrapped at room temperature for up to 3 days or freeze for up to 3 months.