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Chocolate Zucchini Bread Recipe & Video

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This Chocolate Zucchini Bread is wonderfully soft and moist with a deep chocolate flavor. The chocolate flavor comes from unsweetened cocoa powder (either natural or Dutch processed). To add even more chocolate flavor, I couldn't resist adding some dark chocolate chips to the bread as well.

A couple of notes on ingredients. Zucchini, also known as a courgette, has a smooth dark green skin which isn't removed before grating. The flavor of zucchini is often described as 'delicate' which means it does not add a lot of flavor to the bread. However, what it lacks in flavor it more than makes up for with its moist texture. You will need about 1/2 pound (225 grams) of fresh zucchini (about one medium) and make sure to wash and cut off both ends of the zucchini before grating.

There are two types of unsweetened cocoa powder, natural unsweetened and Dutch-processed. You can use either type in this recipe. Also, for the chocolate chips you can use semi sweet, bittersweet, white, and/or milk chocolate chips. If you don't want to add chocolate chips, you can simply leave them out, or replace them with chopped nuts. This bread can be stored about 4 days in the refrigerator or you can freeze it. Defrost in the refrigerator overnight.

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Chocolate Zucchini Bread: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a nonstick vegetable spray, an 8 1/2 x 4 1/2 x 3 inch (21.5 x 11.5 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper.

Grate the zucchini, using a medium sized grater. Set aside.

In a large bowl, whisk the flour with the unsweetened cocoa powder, baking soda, baking powder, and salt. Then 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. Fold in the grated zucchini. Then fold into the flour mixture, stirring just until combined. Pour the batter into the prepared pan and bake until the bread has risen and a toothpick inserted into the center comes out clean, about 60 to 70 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 in the refrigerator or at room temperature about 3 to 4 days, or it can be frozen. Defrost in the refrigerator overnight.

Makes one loaf.

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Chocolate Zucchini Bread:

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

1 cup (130 grams) all-purpose flour

1/2 cup (45 grams) unsweetened cocoa powder, regular unsweetened or Dutch processed

3/4 teaspoon (3 grams) baking soda

1/2 teaspoon (2 grams) baking powder

1/4 teaspoon (1 gram) fine kosher salt

3/4 cup (135 grams) semi sweet, bittersweet, white, and/or milk chocolate chips

2 large eggs (100 grams out of the shell), at room temperature

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

1/2 cup (100 grams) granulated white sugar

1/2 cup (100 grams) firmly packed light brown sugar

1 teaspoon (4 grams) pure vanilla extract (optional)

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