Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup Dutch process cocoa or unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
Wet Ingredients
- 2 large eggs (at room temperature)
- 1/4 cup unsalted butter (melted and slightly cooled)
- 1/4 cup canola oil (vegetable oil or melted coconut oil)
- 3/4 cup light brown sugar (packed)
- 1 teaspoon pure vanilla extract
- 1 1/2 cups shredded zucchini (packed) Make sure to squeeze out excess moisture.
Chocolate Chips
- 1 cup semisweet chocolate chips (divided) Save 3/4 cup for mixing in and topping.
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper.
- In a bowl, mix together the flour, cocoa powder, baking soda, and sea salt.
- In another bowl, whisk together the eggs, melted butter, canola oil, brown sugar, and vanilla extract until combined.
- Stir in the shredded zucchini, mixing well.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Fold in 3/4 cup of chocolate chips, saving the remaining for topping.
- Pour the batter into the prepared loaf pan and sprinkle the top with the remaining chocolate chips.
Baking
- Bake for 50 to 60 minutes, or until a toothpick inserted in the middle comes out clean.
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 34gProtein: 4gFat: 12gSaturated Fat: 6gSodium: 138mgFiber: 2gSugar: 15g
Notes
Serve the bread sliced with a dollop of whipped cream or a scoop of ice cream for an indulgent dessert. Store leftovers in an airtight container at room temperature for up to three days, in the fridge for up to a week, or freeze for up to three months.
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