Description
Indulge in our recipe for Extra Moist Chocolate Zucchini Bread. Learn how to create a decadent treat that’s perfect for any occasion. Click for the full recipe now!
Ingredients
Scale
- 3/4 cup (90g) all purpose flour
- 1/3 cup (40g) cornstarch
- 1/2 tsp (3 ml) baking soda
- 1 1/2 tsp (8 ml) baking powder
- 1/4 tsp (1 ml) salt
- 1/2 cup (120ml) vegetable oil
- 1/2 cup (45g) unsweetened cocoa powder
- 1 1/2 tsps instant coffee powder
- 3/4 cup (150g) light brown sugar
- 2 tsps vanilla extract/essence
- 2 large eggs (room temperature)
- 1/4 cup (60ml) whole milk (room temperature)
- 1 1/2 cups (225g) shredded zucchini (about 2 small zucchinis)
- 1 cup (180g) semi-sweet chocolate chips
Instructions
- Set your oven to 180°C (350°F) for baking (refer to note 1 for fan-assisted convection ovens) and prepare an 8.5×4.5-inch loaf pan by lightly greasing it, then lining it with parchment paper for better adherence.
- Grate the zucchini, keeping the peel intact, and set aside.
- In a mixing bowl, sift together the flour, cornstarch, baking soda, baking powder, salt, cocoa powder, and instant coffee powder. Whisk these ingredients until they are thoroughly blended and set aside.
- In a separate large mixing bowl, blend the light brown sugar, vegetable oil, vanilla extract, eggs, and milk using a whisk until the mixture is smooth and uniform.
- Combine the dry ingredients with the wet mixture by gently folding with a spatula until just mixed.
- Incorporate the grated zucchini and the majority of the chocolate chips (reserve 3 tablespoons for topping) by folding them into the batter with a spatula. Be careful not to overmix.
- Transfer the batter into the prepared loaf pan and sprinkle the reserved chocolate chips on top.
- Bake for around 70 minutes, or until a skewer or thin knife inserted in the center comes out clean or with a few moist crumbs (melted chocolate is fine, as long as there’s no raw batter). If your loaf pan is larger, the baking time might be shorter. Check at 60 minutes, and if the top seems to be browning too much, cover it with foil for the remaining duration. Adjust as needed based on your oven’s performance.
- Let the bread cool in the pan for 20 minutes, then lift it out using the parchment paper and place it on a wire rack to cool for another 20 minutes before slicing and serving. Enjoy!
Notes
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Fat: 12g
- Protein: 4g
Keywords: american, dessert, homemade
