Chocolate Zucchini Bread
Rich and chocolatey Chocolate Zucchini Bread made with fresh zucchini, whole-wheat and all-purpose flour, and plenty of chocolate chips. Lightly sweetened and tender, it's perfect for breakfast or an afternoon snack.
Servings: 2 loaves
Equipment
- 2 loaf pans (8.5×4.5-inch)
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup whole-wheat flour
- 1 ¼ cups granulated sugar
- ½ cup natural unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon table salt
- 3 large eggs, room temperature
- ¾ cup canola oil
- 2 teaspoons vanilla extract
- 3 cups lightly packed, coarsely grated zucchini (not pressed or drained)
- ½ cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F. Lightly spray two 8.5×4.5-inch loaf pans with non-stick cooking spray.
- Whisk together all-purpose flour, whole-wheat flour, sugar, cocoa powder, baking soda, baking powder and salt in a large mixing bowl.
- In a separate bowl, whisk together eggs, oil, and vanilla extract. Pour mixture into dry ingredients. Add grated zucchini and stir just until dry ingredients are incorporated (a few streaks are fine – avoid overmixing). Fold in chocolate chips.
- Transfer the batter evenly between the prepared loaf pans. Bake for 45-50 minutes or until a toothpick inserted into the center comes out with a few crumbs, not wet batter.
- Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Notes
