CHOCOLATE ZUCCHINI BREAD RECIPE

By Top Delicious Sunday 15 October 2023

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INGREDIENTS:

• 1 cup (125g) all-purpose flour

• 1/2 cup (60g) unsweetened cocoa powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon espresso powder (optional)

• 1/2 cup (115g) unsalted butter, softened

• 1 cup (200g) granulated sugar

• 2 large eggs

• 1 teaspoon pure vanilla extract

• 1 1/2 cups (225g) shredded zucchini

• 1 cup (170g) semisweet chocolate chips

INSTRUCTIONS:

1. Preheat oven to 350°F (177°C). Grease a 9x5-inch loaf pan or 8x4-inch loaf pan (for a taller loaf) with nonstick spray. Set aside.

2. In a large bowl, whisk the flour, cocoa powder, baking soda, salt, and espresso powder together until combined. Set aside.

3. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the shredded zucchini and chocolate chips.

5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

6. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

TIPS:

• For a richer chocolate flavor, use dark chocolate chips instead of semisweet chocolate chips.

• To make the bread even more moist, add 1/2 cup of sour cream or plain yogurt to the batter.

• If you don't have espresso powder, you can omit it or substitute it with 1/4 teaspoon of instant coffee granules.

• The bread can be stored at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Enjoy! 😋😋