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Chocolate Zucchini Bread
This chocolate twist on zucchini bread is irresistible! It's wonderfully moist and flavorful, making it a favorite!
Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 1/2 cup (100 g) firmly packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1/3 cup (28 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 2 large eggs, lightly beaten
- 1/4 cup (60 ml) milk
- 1 teaspoon vanilla extract
- 1 cup (about 135 g) grated zucchini*, about 1 medium zucchini
- 1 cup (170 g) semisweet chocolate chips
- 1/3 cup chopped nuts, optional
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Instructions
- Preheat oven to 350°F (175°C). Grease a 9" x 5" loaf pan. If you like, line the pan with parchment paper and grease the paper.
- Whisk together the flour, brown sugar, sugar, cocoa powder, baking soda, cinnamon, salt, and baking powder. Make a well in the center.
- In a separate bowl, combine the butter, eggs, milk, and vanilla.
- Add the butter mixture to the well in the flour mixture. Stir just until combined or a few streaks of flour remain.
- Stir in the zucchini, chocolate chips, and nuts (if using), mixing just until combined.
- Transfer the batter to the prepared pan, and spread evenly. Bake 60 to 70 minutes, or until a pick inserted into the center comes out clean.
- Cool in the pan on a wire rack for 10 minutes. Then remove the bread from the pan and place directly on a wire rack to cool completely.
Notes
- *This measurement doesn't have to be especially accurate. Somewhere between 120g and 150g should be fine. Place a paper towel on top of the grated zucchini to absorb some of the water before mixing.
- Store in an airtight container at room temperature up to 3 days.
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