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Ingredients

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup dark chocolate dutch process cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 large eggs
  • 1/4 cup unsalted butter melted and slightly cooled
  • 1/4 cup vegetable oil
  • 3/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups packed shredded zucchini
  • 2 cups semisweet chocolate chips divided

Instructions

Instructions

  1. Preheat your oven to 350°Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
  3. In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. You might have a few small brown sugar clumps and that is fine.
  4. Stir the dry ingredients into the wet ingredients. Stir in the shredded zucchini until just combined. Stir in 1 1/2 cups of the chocolate chips.
  5. Pour batter into prepared pan. Sprinkle the remaining 1/2 cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean.
  6. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for at least 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.