Description
Thanks to this Chocolate Zucchini Bread, I can indulge in something amazingly chocolatey and delicious and still count it as a vegetable. Count me in!
Ingredients
Scale
- 1/2 cup oil (I used avocado oil)
- 1 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 eggs
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon coffee extract
- 2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking soda
- 2 cups grated zucchini
- 1/2 cup mini semi-sweet chocolate chips
- powdered sugar for dusting, optional
Instructions
- Preheat oven to 350 degrees. Grease four mini loaf pans with nonstick baking spray.
- In a large bowl, whisk together oil, granulated sugar, brown sugar, eggs, milk, vanilla extract, and coffee extract until smooth and creamy.
- In another bowl, mix together flour, cocoa, salt, and baking soda.
- Add the flour mixture to the wet ingredients and stir until just combined. Add grated zucchini and chocolate chips and fold until evenly incorporated throughout the batter.
- Divide the batter evenly between the four loaf pans. Bake at 350 degrees for 30-35 minutes, or until a toothpick inserted into the center of each loaf comes out cleanly. Remove the bread from the oven and allow to cool in the pan for 10 minutes before turning out each loaf onto a cooling rack.
- When completely cooled, dust each loaf with powdered sugar if desired, and store in an airtight container.
Nutrition
- Serving Size: 1 Mini Loaf
- Calories: 910
- Sugar: 77g
- Sodium: 791mg
- Fat: 38g
- Saturated Fat: 8.2g
- Unsaturated Fat: 26.8g
- Trans Fat: 0g
- Carbohydrates: 133g
- Fiber: 5.3g
- Protein: 14g
- Cholesterol: 94mg
