Chocolate Zucchini Bread
Moist rich double chocolate zucchini bread with chocolate chips.
Servings: 12
Equipment
- mixing bowl set
- bread loaf pan
- emile henry bread loaf pan
- measuring cups and spoons
- spatula set
- kitchenaid mixer
Ingredients
- 1/4 cup Unsalted Butter (melted and cooled)
- 1/4 cup Oil (canola, vegetable, or coconut)
- 1/2 cup Brown Sugar
- 1/2 cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla
- 1 1/2 cups Grated Zucchini * (tightly packed)
- 1 cup Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- 1/4 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 3/4 - 1 cup Chocolate Chips (semi-sweet or milk chocolate)
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 5 (or 8 x 4) pan with nonstick cooking spray. Set aside.
- In a medium bowl, whisk together melted butter, oil, brown sugar, and sugar until completely dissolved. Stir in eggs and vanilla and whisk well.
- Add zucchini (see notes about blotting zucchini with a paper towel to soak up some of the moisture) to bowl and stir.
- Stir in flour, cocoa powder, baking soda, baking powder, and salt. Fold in a heaping 1/2 cup of chocolate chips. Reserve the remaining chocolate chips to sprinkle on the top.
- Pour batter into prepared loaf pan. Sprinkle top with remaining chocolate chips. Bake for 45-55 minutes or until toothpick comes out clean. Check after 30 minutes, if it is getting too done on the sides of the bread, lightly place foil over the top to allow the center to become fully cooked. The bread may need longer to cook once the foil is placed over the chocolate zucchini bread.
- Set aside to cool for at least 15-20 minutes. Let cool before slicing. Serve with sweet cream butter or chocolate hazelnut spread.
Notes
*Take a paper towel and lightly dot it on the zucchini to soak up some of the moisture.
*If using salted butter, reduce salt to 1/4 teaspoon.
