Ingredients:
- 2 large eggs
- 1/2 cup canola oil
- 3/4 cup packed light brown sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa not dutch processed
- 1 tsp baking soda
- 1 1/2 cups packed shredded zucchini
- 1 cup semisweet mini chocolate chips divided
Directions:
Preheat oven to 350°F. Line a 8 inch x 4 inch baking pan with parchment paper.
- In a large bowl, combine eggs, oil, brown sugar and vanilla. Whisk until smooth.
- In a separate small bowl, sift together flour, cocoa, and baking soda.
- Add dry ingredients to the wet batter. Mix until evenly combined. Stir in zucchini. Stir in ¾ cup chocolate chips.
- Pour batter into prepared loaf pan. Top with remaining chocolate chips.
- Bake approximately 50 minutes, or until a toothpick inserted comes out clean (it’s okay if there is melted chocolate chips, but you don’t want any wet batter.) Allow cake to cool before cutting and serving.
Notes:
You do not need to squeeze or drain the water from the zucchini. You will need it to keep the bread moist.
I recommend using a hand grater to shred the zucchini. The finer the shreds, the less noticeable the zucchini will be in the bread.
Adapted from Two Peas & Their Pod
I can’t wait to make this. I have a crop of zucchini from my garden that will be ready in a week or so. This looks so decadent!
I hope you enjoy it! I made it for my parents and they really liked it
I was wondering what 11/2 cups meant, just noticed there was a space between 1 1 ^^
yikes! glad you were able to figure it out before making the recipe