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Double Chocolate Zucchini Bread

A fudgy, brownie-crumbed chocolate loaf loaded with shredded zucchini and dark chocolate chips, baked until deeply dark and moist throughout.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices/people
Calories: 318
Ingredients Equipment Method

Ingredients
  

1 and 1/2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder, sifted
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, room temperature
3/4 cup granulated sugar
1/4 cup light brown sugar
1/2 cup neutral oil
1/3 cup whole milk
1 teaspoon vanilla extract
1 and 1/2 cups shredded zucchini, squeezed dry
1 cup dark chocolate chips plus 2 tablespoons for the top
1 tablespoon cinnamon sugar for dusting

Equipment

  • 1 standard 9 by 5 inch loaf pan
  • 1 large mixing bowl
  • 1 box grater
  • 1 fine mesh strainer or clean kitchen towel for squeezing the zucchini
  • 1  sifter for the cocoa powder.

Method
 

Preheat oven to 350 degrees Fahrenheit. Grease and line a 9 by 5 inch loaf pan.
    Shred zucchini and squeeze out all excess moisture firmly. Measure 1 and 1/2 cups pressed.
      Sift and whisk all dry ingredients together. Whisk all wet ingredients separately.
        Fold wet into dry until a few streaks remain. Fold in zucchini then chocolate chips.
          Pour into pan, top with reserved chips and cinnamon sugar dusting.
            Bake 55 to 65 minutes until toothpick comes out with moist crumbs. Cool 15 minutes in pan then 20 minutes on rack before slicing.