The Most Chocolatey Way to Use Up Zucchini: Chocolate Zucchini Bread

By Sugar Spun Run · 75 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease and flour a 9x5-inch loaf pan, or line it with a parchment sling. Set aside.
2. In a large bowl, whisk together the flour, both sugars, baking soda and salt.
3. In a measuring cup or medium bowl, whisk the cocoa powder, instant coffee (if using) and very hot water until smooth.
4. Whisk the melted butter into the cocoa mixture, then add the eggs and vanilla and whisk until combined.
5. Add the wet ingredients to the flour mixture and fold gently until about half combined.
6. Add the zucchini and chocolate chips and fold gently until evenly combined. Do not overmix, or the bread may turn dense and rubbery.
7. Spread the batter evenly in the prepared pan.
8. Bake on the center rack at 350°F (175°C) for 85 to 90 minutes, until a wooden skewer inserted in the center comes out clean or with a few moist crumbs. If the skewer hits a melted chocolate chip, test again in another spot.
9. Let the bread cool completely, or at least mostly, in the pan before removing, slicing and serving.

Summarized from Sugar Spun Run's video. Watch it for the details.

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