Prep Time
10 min
Cook Time
50 min
Yields
8 - 10 servings
Chocolate zucchini bread is a long-term favourite — perfectly moist, perfectly chocolatey, perfectly awesome. Eat these with a smile on your face. After all, you are eating vegetables!
Courtesy of Bob and Carlene Deutscher of BS’ in the Kitchen. Adapted from Slice of Feist.
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ingredients
1 ½
cups shredded zucchini
1
cup all-purpose flour
½
cup good-quality unsweetened cocoa powder
1
tsp baking soda
¼
tsp baking powder
dash salt
½
tsp ground cinnamon
½
cup canola oil
½
cup sugar
½
cup packed brown sugar
2
eggs
1
tsp vanilla extract
¾
cup dark chocolate chips
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directions
Step 1
In a mixer, combine your oil, sugars and vanilla. Mix in your eggs and shredded zucchini.
Step 2
In a separate bowl, sift together your flours, salt, cinnamon, baking soda and baking powder. Slowly add the dry mixture into the wet and beat until combined. Mix in your chocolate chips.
Step 3
Scrape your batter into a greased loaf pan or cupcake liners/tins, and bake at 350ºF (180ºC) for 50 to 65 minutes (and the muffins about 25-30 minutes), or until done.