Description
A moist, decadent loaf where zucchini shreds blend with Dutch process cocoa and semisweet chocolate chips. Elegant layers of bittersweet chocolate harmonize with earthy zucchini for a modern take on classic baked goods.
Ingredients
2 cups all-purpose flour
1/2 cup canola oil
1 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup brown sugar, packed
2 large eggs
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups grated zucchini (about 2 medium)
1/3 cup Dutch process cocoa powder
1 cup semisweet chocolate chips
Instructions
Preheat oven to 350°F (180°C). Grease a 9×5″
loaf pan. In a bowl, whisk flour, baking soda, salt, and cocoa. In another bowl, mix butter, sugars, oil, and eggs until light and fluffy. Add zucchini, vanilla, and lighten with flour mixture in 3 additions. Fold in chocolate chips. Transfer to loaf pan. Bake 50-55 minutes until a toothpick inserted near center comes out clean. Cool in pan 10 minutes, then transfer to a wire rack.
Notes
Grate zucchini with skin for subtle color and structure; squeeze out excess moisture
Bread stays fresh in an airtight container for 3-4 days
Substitute coconut oil for a tropical twist
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg