Chocolate Zucchini Bread

Ingredients

• 1 1/2 cups packed shredded zucchini (approx 3 medium zucchinis, (300 grams))
• 2 large eggs
• 3/4 cup packed brown sugar ((130 grams))
• 1/4 cup unsalted butter (melted and cooled (60 grams))
• 1/4 cup vegetable oil ((65ml))
• 1/4 cup plain yogurt ((65 grams))
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour (plain flour) ((125 grams))
• 1/2 cup unsweetened cocoa powder ((75 grams))
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 cup semisweet chocolate chips ((160 grams))
• 5 tablespoons powdered icing sugar (sifted)
• 1 teaspoon vanilla extract
• Few drops of green food colouring (optional)
• 1 tablespoon water (or more if needed)

Instructions

1. 1

   Prep: Preheat the oven to 350°F/ 175°C. Lightly grease a 9 x 5 x 3 inches (2lb) loaf pan with butter or nonstick cooking spray.

2. 2

   Shred: Wash the zucchini, leave it unpeeled and shred with a grater. Give it a little squeeze to get out some of the excess moisture.

3. 3

   Mix: In a large bowl, add the eggs, brown sugar, melted butter, oil, yogurt and vanilla extract and beat together until fairly smooth.

4. 4

   Stir: Sift in the flour, cocoa powder, baking powder, baking soda and salt. Gently stir by hand to combine (don’t beat it, but ensure there are no streaks of flour.)

5. 5

   Add: Stir in the zucchini and most of the chocolate chips.

6. 6

   Bake: Pour the chocolate zucchini bread batter into the greased pan and spread to the edges. Sprinkle the top with the remaining chocolate chips, then place into the oven and bake for 50 minutes or until a toothpick inserted in the centre comes out clean.

7. 7

   Cool: Leave the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

8. 8

   Glaze: Meanwhile, stir the glaze ingredients together until smooth, adding more water or sugar if needed for a drizzling consistency. When the zucchini bread is completely cooled, drizzle it over the top.