Double Chocolate Zucchini Bread Recipe
- 11 years ago
Too many summer zucchini? This is a great bread / cake for all the chocolate lovers in your family.
INGREDIENTS:
1⅔ cups (400 mL) all-purpose flour⅓ cup (75 mL) Dutch-process cocoa powder1 tsp (5 mL) salt½ tsp (2 mL) baking powder½ tsp (2 mL) baking soda2 eggs½ cup (125 mL) vegetable oil½ cup (125 mL) packed brown sugar⅓ cup (75 mL) honey1 tsp (5 mL) pure vanilla extract2 cups (500 mL) shredded zucchini1 cup (250 mL) semisweet chocolate chips
Method:
Pre heat oven to 350ºF (180ºC). Grease and flour an 8"x4" loaf pan.
In a bowl, combine flour, cocoa powder, salt, baking powder and baking soda.
In a separate bowl, whisk together the eggs, vegetable oil, brown sugar, honey and vanilla extract. Add the dry to the wet ingredients and gently stir together until almost no flour remains. Fold in the zucchini and chocolate chips, until they are evenly distributed.
Pour the batter into the prepared loaf pan and bake for 65 to 75 minutes, or until a toothpick comes out with just a few moist crumbs attached. Allow to cool in the pan for 15 minutes, then turn out onto a cooling rack to cool completely before slicing.
INGREDIENTS:
1⅔ cups (400 mL) all-purpose flour⅓ cup (75 mL) Dutch-process cocoa powder1 tsp (5 mL) salt½ tsp (2 mL) baking powder½ tsp (2 mL) baking soda2 eggs½ cup (125 mL) vegetable oil½ cup (125 mL) packed brown sugar⅓ cup (75 mL) honey1 tsp (5 mL) pure vanilla extract2 cups (500 mL) shredded zucchini1 cup (250 mL) semisweet chocolate chips
Method:
Pre heat oven to 350ºF (180ºC). Grease and flour an 8"x4" loaf pan.
In a bowl, combine flour, cocoa powder, salt, baking powder and baking soda.
In a separate bowl, whisk together the eggs, vegetable oil, brown sugar, honey and vanilla extract. Add the dry to the wet ingredients and gently stir together until almost no flour remains. Fold in the zucchini and chocolate chips, until they are evenly distributed.
Pour the batter into the prepared loaf pan and bake for 65 to 75 minutes, or until a toothpick comes out with just a few moist crumbs attached. Allow to cool in the pan for 15 minutes, then turn out onto a cooling rack to cool completely before slicing.