Marbled Chocolate Zucchini Bread • Tasty

By Tasty · 75 min

Ingredients

Instructions

1. Preheat the oven to 180°C (350°F).
2. Trim the zucchini ends and grate them on the large holes of a box grater to get about 450 g (3 cups).
3. In a large bowl, whisk the brown and granulated sugars, eggs, oil, vinegar and vanilla. Fold in the grated zucchini.
4. Pour about half of this wet mixture (about 2 cups) into a medium bowl.
5. In a medium bowl, whisk 1 cup (125 g) flour, the cocoa powder, 1 teaspoon baking soda and ½ teaspoon salt. Add this to the bowl with half the zucchini mixture, mix well, and fold in the chocolate chips. Set aside.
6. In another medium bowl, whisk the remaining 1½ cups (185 g) flour, 1 teaspoon baking soda, ½ teaspoon salt and the cinnamon.
7. Fold the dry ingredients into the remaining large bowl of wet ingredients.
8. Grease a 9x5-inch (6 x 12 cm) loaf pan with nonstick spray.
9. Alternately spoon the two batters into the pan, using 2¼-cup measures, to create a marbled effect.
10. Bake 70 to 80 minutes, until a cake tester inserted in the centre comes out clean.
11. Cool in the pan for 15 minutes, then move to a wire rack to cool completely, about 30 minutes. Slice and serve.

Summarized from Tasty's video. Watch it for the details.

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