Chocolate zucchini bread
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Chocolate zucchini bread

Got lots of zucchini? Then make chocolate zucchini bread!
Prep Time20 mins
Cook Time1 hr 5 mins
Total Time1 hr 25 mins
Course: Breakfast
Cuisine: American
Keyword: Bread, Breakfast
Servings: 12
Author: Eva Bakes

Ingredients

  • 1 and 1/2 cups shredded raw zucchini I used 4 small zucchini
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder sifted (not Dutch-processed)
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/2 cup safflower or canola oil
  • 1/2 cup granulated white sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup semi sweet chocolate chips

Instructions

  • Preheat oven to 350 degrees F and place rack in the center of the oven. Grease (or spray with a nonstick vegetable spray) a 9 x 5 x 3 inch loaf pan. Set aside.
  • Grate the zucchini, using a medium sized grater. Set aside.
  • In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, ground cinnamon, and ground allspice. Set aside.
  • In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugars, eggs, and vanilla extract until well blended (about 2 minutes).
  • Fold in the grated zucchini. Add the flour mixture, beating just until combined. Then fold in the chocolate chips.
  • Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes.
  • Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely.

Notes