Quick Post: This bread is so moist and rich and no one would ever know that there is zucchini in it unless you told them 😉 Sneaky, right? My kids love it, too. M on the other hand wont touch it because he knows there is zucchini…oh well, more for me! The original recipe calls for this to be baked in a 9×5 inch pan, but I wanted to make a taller loaf, so I baked it in a smaller 8×4 inch loaf pan. That’s why mine doesn’t have a dome on top – it baked completely flat because it couldn’t rise higher than the loaf pan. Thanks for reading, enjoy!
Chocolate Zucchini Bread – adapted from Inspired Taste
- 1 1/2 cup shredded raw zucchini
- 1 cup all-purpose flour
- 1/2 cup (45 grams) unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon instant coffee granules (*I used espresso powder)
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup semi sweet chocolate chips
Preheat the oven to 350 degrees F and spray a loaf pan (8×4 or 9×5) with nonstick cooking oil.
In a medium bowl, combine 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, vanilla extract and coffee granules for about 2 minutes.
Add the shredded zucchini to the dry ingredients and then in batches add the dry ingredients to the wet ingredients; use a spatula to incorporate everything until just mixed. Pour the mixture into the loaf pan and bake in the oven for 55 – 65 minutes or until a toothpick can be inserted in the bread and then be removed clean. Remove from the oven and cool on a wire rack.