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Chocolate Zucchini Bread Recipe

 

Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Grease (or spray with a nonstick vegetable spray) a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. 

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, and ground cinnamon. Fold in the chocolate chips.

In another large bowl whisk the eggs. Then add the oil, sugars, and vanilla extract and whisk until well blended (can use an electric hand mixer or a stand mixer). Fold in the grated zucchini. Then fold into the flour mixture, stirring just until combined. 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. This bread can be stored at room temperature for several days, or it can be frozen.

Makes one loaf.

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Chocolate Zucchini Bread:

1 1/2 cups (360 ml) shredded raw zucchini (courgette) (about 1/2 pound or 225 grams)

1 cup (130 grams) all-purpose flour

1/2 cup (45 grams) unsweetened natural cocoa powder, sifted

3/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon ground cinnamon (optional)

3/4 cup (180 ml) semi sweet or bittersweet chocolate chips

2 large eggs

1/2 cup (120 ml) vegetable, corn, safflower, or canola oil

1/2 cup (100 grams) granulated white sugar

1/2 cup (105 grams) light brown sugar

1 teaspoon pure vanilla extract