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Sunday, November 8, 2020

Chocolate Zucchini Bread

  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs, at room temperature
  • ¼ cup butter, melted and slightly cooled
  • ¼ cup oil
  • ¾ cup packed brown sugar
  • 1 tsp vanilla
  • 1 ½ cups packed shredded zucchini
  • 1 cup  semisweet chocolate chips, divided
  • Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
  • In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth.
  • Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini until just combined. Stir in ¾ cup of the chocolate chips.
  • Pour batter into prepared pan. Sprinkle the remaining ¼ 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.
  • 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.
  • Note-the bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.

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