Name: Chocolate Zucchini Bread
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 2 servings
Ingredients: 2 cups sugar; 1 cup canola oil; 3 large eggs, room temperature; 3 teaspoons vanilla extract; 2-1/2 cups all-purpose flour; 1/2 cup baking cocoa; 1 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/4 teaspoon baking powder; 2 cups shredded peeled zucchini; 1 cup semisweet chocolate chips, optional

Our chocolate zucchini bread surpasses any regular zucchini bread by miles. Save up your zucchini bounty so you can later enjoy this bread bounty.

Ingredients

2 cups sugar

1 cup canola oil

3 large eggs, room temperature

3 teaspoons vanilla extract

2-1/2 cups all-purpose flour

1/2 cup baking cocoa

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon baking powder

2 cups shredded peeled zucchini

1 cup semisweet chocolate chips, optional

Instructions

1 Make the batter

2 Preheat your oven to 350°F. Grease two 8x4-inch loaf pans. In a large bowl, use a hand mixer or stand mixer to beat the sugar, oil, eggs and vanilla together until well blended. In a separate bowl, whisk together the flour, baking cocoa, salt, baking soda, cinnamon and baking powder. Gradually beat the flour mixture into the sugar mixture until blended.

3 Add the zucchini

4 Using a rubber spatula or a wooden spoon, fold the shredded zucchini into the batter, along with the chocolate chips if desired.

5 Pour into pans

6 Pour the batter evenly into the two prepared loaf pans. Using a butter knife or a mini offset spatula, spread the batter evenly to all four corners of the pan as needed.

7 Bake the loaves until a toothpick inserted in the center of each comes out clean, 50 to 55 minutes. Cool the loaves at room temperature for 10 minutes. Remove the loaves from their pans and onto wire racks. Let cool completely to room temperature.