DTDinner Table

Chocolate Zucchini Bread

Noch nicht übersetzt; es wird Englisch angezeigt.

servings
  • 1 cup all-purpose flour (≈120 g)
  • ½ cup Dutch process cocoa (≈42 g) - or unsweetened cocoa
  • 1 tsp baking soda (≈6 g)
  • ½ tsp sea salt (≈3 g)
  • 2 large eggs - at room temperature
  • ¼ cup unsalted butter (≈57 g) - melted and slightly cooled
  • ¼ cup canola oil (≈54 g) - or vegetable oil or melted coconut oil
  • ¾ cup light brown sugar (≈165 g) - packed
  • 1 tsp pure vanilla extract (≈5 g)
  • 1½ cups shredded zucchini (≈225 g) - packed
  • 1 cup semisweet chocolate chips (≈170 g) - divided

Instructions

  1. Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with nonstick cooking spray and set aside.
  2. In a medium bowl, whisk together the flour, cocoa, baking soda, and sea salt. Set aside.
  3. In a large bowl, stir the eggs, melted butter, oil, vanilla, and brown sugar until smooth. A few small brown sugar clumps are fine.
  4. Stir the dry ingredients into the wet ingredients without overmixing. Stir in the shredded zucchini until just combined, then stir in 3/4 cup of the chocolate chips.
  5. Pour the batter into the prepared pan and sprinkle the remaining 1/4 cup of chocolate chips over the top.
  6. Bake 50-60 minutes, until a toothpick inserted in the center comes out mostly clean. Melted chocolate on the toothpick is fine; gooey batter is not.
  7. Set the pan on a wire rack and let the bread cool in the pan for 15 minutes. Run a knife around the edges, carefully remove the bread from the pan, and let it cool on the rack until slightly warm. Slice and serve.

Notes