Double Chocolate Zucchini Bread

Ingredients

• 1 and 1/4 cups (155 grams) all-purpose flour, spooned & leveled
• 1/4 cup (20 grams) natural unsweetened cocoa powder, sifted
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon instant espresso powder (optional, but recommended)
• 1/4 teaspoon salt
• 1/2 cup (120 ml) vegetable or canola oil
• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (100 grams) brown sugar
• 2 large eggs (room temperature)
• 1 teaspoon pure vanilla extract
• 1 cup (125 grams) shredded zucchini, lightly packed
• 3/4 cup (140 grams) semi-sweet chocolate chips

Instructions

1. 1

   Preheat oven to 350°F. Spray a 9x5 loaf pan with nonstick cooking spray, line with parchment paper for easier removal if desired, and set aside.

2. 2

   In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, ground cinnamon, espresso powder, and salt until well combined.

3. 3

   In a separate mixing bowl whisk together the oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined. Stir in the shredded zucchini.

4. 4

   Combine the wet ingredients with the dry ingredients and mix until just combined, then gently fold in the chocolate chips. Pour the batter into the prepared loaf pan and spread into one even layer.

5. 5

   Bake at 350°F for 55-65 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and cool on a wire rack for 15-20 minutes, remove from the pan, and place on the wire rack to finish cooling. Once cooled, slice into pieces and enjoy!