Chocolate Zucchini Bread
Course:
Bread (sweet)
Ingredients
- 125 grams Plain Flour
- 41 grams Cocoa Powder (natural)
- 3⁄4 teaspoons Baking Soda
- 1⁄4 teaspoons Baking Powder
- 1⁄4 teaspoons Salt
- 1⁄2 teaspoons Instant Espresso Powder
- 125 grams Chocolate Chips
- 2 Egg
- 60 millilitres Vegetable Oil (or melted coconut)
- 80 grams Plain Yogurt (or sour cream)
- 135 grams Sugar
- 1 teaspoon Vanilla Extract
- 180 grams Courgette (shredded, not blotted)
Steps
- Preheat oven to 177°C conventional.
- Grease a 9×5-inch loaf pan or 8×4-inch loaf pan (for a taller loaf) with nonstick spray. Set aside.
- In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder together until combined. Mix in the chocolate chips. Set aside.
- In a medium bowl, whisk the eggs, oil, yogurt, granulated sugar, and vanilla together until combined.
- Slowly pour the wet ingredients into the dry ingredients and gently whisk to combine.
- Fold in the zucchini. The batter is very thick.
- Cast iron: preheat the tin in the oven for ~5 minutes.
- Bake for 45–55 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from over-cooking. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. The 9×5-inch pan takes closer to 45 minutes, and the 8×4-inch pan takes closer to 55 minutes. All ovens vary, so begin checking around the 45-minute mark.
- For cast iron: took 47 minutes.
- Remove bread from the oven and allow the bread to cool in the pan set on a wire rack for 1 hour. While it’s still warm, I gently press a few more chocolate chips into the top; this is optional and only for looks.
- Remove bread from the pan and place the loaf directly on the wire rack to cool completely.
- Cover and store bread at room temperature for 5 days or in the refrigerator for up to 1 week.
Source: https://sallysbakingaddiction.com/double-chocolate-zucchini-bread/#tasty-recipes-73586