With zucchini overflowing at harvest time, I love finding new ways to use it. This chocolate zucchini bread is one of my go-to treats, rich, moist, and absolutely irresistible
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 large eggs
- 1/4 cup unsalted butter (melted)
- 1/4 cup canola, vegetable oil, or melted coconut 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
Instructions:
- Preheat your oven to 350°F.
- Grease a 9×5-inch loaf pan or line with parchment paper and set aside
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
- In a large bowl, add the eggs, melted butter, oil of choice, vanilla extract, and brown sugar. Stir until smooth. Brown sugar clumps will remain.
- Stir the dry ingredients into the wet ingredients; don’t overmix. Stir in the shredded zucchini until just combined and then 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; you might have some melted chocolate chips on the toothpick which is fine, just avoid any gooey batter.
- Remove the pan from the oven and set on a 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:
- If you use coconut oil, make sure it is melted and slightly cooled.
- The bread will keep on the counter for 4 days.
- This bread freezes well. To freeze, cool the bread completely and wrap it in a freezer-safe material or container. Freeze for up to 1 month. Defrost before slicing