Tuesday, February 21, 2012

Chocolate Zucchini Bread

Original Recipe found at Tasty Kitchen
Thanks to Shannon Duffy for sharing the recipe!

1-½ cup zucchini, shredded
1 cup all-purpose flour
½ cups unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoons baking powder
¼ teaspoons salt
½ teaspoons cinnamon
¼ teaspoons ground allspice
½ cups canola oil
½ cups granulated sugar
½ cups light brown sugar, packed
2 whole eggs
1 teaspoon vanilla extract
¾ cups chocolate chips

NOTE: for a healthier bread, substitute ½ c. whole wheat flour and ½ c. all-purpose flour


  1. Preheat oven to 350 degrees and place rack in the center of the oven. Grease, or spray with nonstick vegetable spray, a 9×5×3″ loaf pan. Set aside.
  2. Grate the zucchini using a medium sized grater. Set aside.
  3. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and allspice. Set aside.
  4. In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugars, eggs, and vanilla extract until well blended – about 2 minutes. Fold in the grated zucchini.
  5. Add the flour mixture, mixing just until combined. Then fold in the chocolate chips.
  6. Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55-65 minutes.
  7. Place on a wire rack to cool for 10 minutes, then remove the bread from the pan and cool completely.

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