Easy, Moist Chocolate Zucchini Bread
A food processor with the grating attachment makes quick work of the zucchini, but it really does not take long to hand grate. To make this a double chocolate zucchini bread, add 1/2 to 3/4 cup of chocolate chips.
YOU WILL NEED
1 1/2 cup shredded raw zucchini
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder, we use Ghirardelli
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon sea salt
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon instant coffee powder or 1/2 teaspoon espresso powder
1 teaspoon vanilla extract
1/2 to 3/4 cup chocolate chips, optional
Heat the oven to 350 degrees F and spray a 9-by-5-inch loaf pan with nonstick cooking spray.
In a medium bowl, whisk the flour, cocoa powder, baking soda, baking powder and salt, then set aside. In a large bowl, using a hand mixer, beat the oil, sugars, eggs, instant coffee, and the vanilla until blended, about 2 minutes.
Stir the shredded zucchini into the dry ingredients. Add the dry ingredients to the wet ingredients in two batches, stirring between each addition. Stir in chocolate chips.
Spoon batter into the loaf pan and smooth the top. Bake 55 to 65 minutes, or until a knife inserted into the center of the bread comes out clean.
When the bread is done, cool in the pan on a wire rack for 10 minutes. Turn out the loaf onto the rack to finish cooling.
ADAM AND JOANNE’S TIPS
- Make ahead tip: The bread can be wrapped and frozen for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
- Baking tip: Place the pan on an insulated baking sheet or on top of two regular baking sheets stacked one on top of the other. This helps even baking and makes getting the loaf pan into and out of the oven easy.
- Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We did include 1/2 cup of chocolate chips in the calculations.