Ingredients
Units
Scale
- 100 grams (1/2 Cup) Granulated Sugar
- 100 grams (1/2 Cup) Light Brown Sugar
- 4oz (1/2 Cup) Vegetable Oil
- 2 Large Eggs, at room temperature
- 2 Teaspoons Pure Vanilla Extract
- 1 1/2 cups Shredded Zucchini, Packed
- 125 grams (1 Cups) All-Purpose/ Plain Flour
- 63 grams (1/2 Cup) Cocoa Powder ( I prefer Dutch Process)
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 170 grams (1 Cup) Chocolate Chips or Chunks
Instructions
- Preheat oven to 350F/180C and grease a 9X5 loaf pan.
- In a large bowl mix together the oil, sugars, eggs, and vanilla extract. Fold in shredded zucchini.
- Place a sieve over the bowl and sift in the flour, cocoa powder, baking powder, baking soda, and salt. Gently use a spatula to fold in the dry ingredients until just almost combined, then add in chocolate chips and stir a few times to combine, but do not overmix.
- Pour the batter into the prepared pan. Bake for approximately 43-50 minutes, or until a toothpick inserted comes out clean with no wet batter. Let cool on a wire rack for at least 30 minutes before inverting to cool completely. Store in an air-tight container.
Notes
To shred the zucchini use a cheese grater
- Prep Time: 10
- Cook Time: 50
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: zucchini chocolate bread, chocolate zucchini cake,
