Chocolate Zucchini Bread

Ingredients:

  •  1 cup all-purpose flour
  •  1/2 cup Dutch process cocoa or unsweetened cocoa
  •  1 teaspoon baking soda
  •  1/2 teaspoon salt
  •  2 large eggs, at room temperature
  •  1/2 cup vegetable oil
  •  3/4 cup packed light brown sugar
  •  1 teaspoon pure vanilla extract
  •  1 1/2 cups packed shredded zucchini
  •  1 cup semisweet chocolate chips, divided
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Description

Preparation:

  1. Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, add the eggs, oil, vanilla extract, and brown sugar. Stir until smooth.
  4. Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini until just combined. Stir in 3/4 cup of the chocolate chips.
  5. Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.
  6. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.