Moist, fudgy, and loaded with chocolate, this zucchini bread is the perfect way to sneak in veggies while treating yourself.
Ingredients:
- 2 cups of grated, packed zucchini, not wrung out, grated on the large holes of a box grater
- 2 large eggs
- 2/3 cup of a neutral oil, olive oil, or melted unsalted butter
- 1/2 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 3/4 teaspoons kosher salt
- 1 1/4 teaspoons ground cinnamon (optional)
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/3 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 1/3 cup semisweet chocolate chips, divided
- 2 tablespoons raw or turbinado sugar
Directions:
Heat oven to 350 degrees F. Lightly coat a 6-cup or 9×5-inch loaf pan with nonstick spray. For easier removal, line the bottom and two long sides with a sling of parchment paper.
Place grated zucchini in a large bowl and add oil, eggs, sugars, vanilla, and salt. Whisk until combined. Sprinkle cinnamon, if using, baking soda, and baking powder over the surface of the batter and mix until combined. Add flour and mix until combined. Set 2 tablespoons chocolate chips aside and add the remaining to the batter, stirring to combine. Pour into the prepared loaf pan and smooth the top. Sprinkle with reserved chocolate chips and the raw or turbinado sugar — don’t skimp.
Bake for 1 hour 20 to 30 minutes. A toothpick inserted into the center of the cake won’t come out clean, because this bread is so fudgy, but it shouldn’t look like raw batter.
