Chocolate Zucchini Bread
The cinnamon gives this bread an unexpected flavor.
Servings: 20
Equipment
- 2 large bowls
- 2 loaf pans
Ingredients
- 3 cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 cups white sugar
- 3 eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini salted and drained for an hour or more
- 1 cup chopped walnuts (optional)
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Lightly grease the 2 loaf pan(s).
- In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt, mix well. In another large bowl, combine sugar and eggs, beat until well blended. Add oil and vanilla; beat until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in nuts (if used) and chocolate chips.
- Spoon mixture evenly into 2 loaf pans.
- Bake in preheated oven for 55 to 60 minutes, or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove bread from pans. Cool completely on wire rack.
Options:
- Spoon batter evenly into mini loaf pans (for 5-6 mini-loaves), OR a tube or Bundt pan. Bake mini-loaves for 35-45 minutes.Bake tube or Bundt pan for 1 hour, checking at 50 minutes.