double chocolate zucchini bread
A rich, fudgy brunch or snack loaf using up the glorious summer zucchini. Trust me, you can't even taste it.
Ingredients
- 1-2 large zucchini
- 1/2 cup vegetable oil
- 3/4 cup dark brown sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup dark chocolate chips, plus more for sprinkling
Instructions
- Preheat oven to 350 degrees. Grease a 9 x 5 inch loaf pan with butter or oil.
- Shred the zucchini. Using paper towels or a clean tea towel, squeeze as much moisture out as you humanly can with your almightly hand muscles. Your zucchini shreds, after draining, will need to yield 1 1/2 cups worth.
- In a bowl, whisk the vegetable oil and brown sugar until combined. Whip in the eggs, one at a time, then the vanilla and the zucchini. Add the flour, cocoa powder, baking powder, baking soda, and salt. Fold in the chocolate chips until incorporated. Do not overmix.
- Pour the batter into the prepared loaf pan. Sprinkle a few extra chocolate chips on top, if desired.
- Bake 55-65 minutes until the center is set and an inserted toothpick or skewer emerges with just a few moist crumbs. Start checking the loaf after 45 minutes for doneness.
- Cool the loaf in the pan for 10 minute. Run a knife around the edges to loosen, then invert the loaf onto a wire rack. Flip upright. Cool at least 30 minutes before slicing and serving!