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Double choc zucchini bread

This heavenly baking creation was made during lockdown & I am so happy to share a slice of this with you guys! This is the ultimate baked treat that has hidden veg inside (you wouldn't even know it, though)! And you may be thinking why zucchini?! Well, it keeps the bread extra soft & moist, almost like a mud cake consistency & it pairs so well with CHOCOLATE. Enjoy a slice while it's warm to take advantage of those melted gooey chocolate chips x

Double choc zucchini bread recipe

Makes one loaf or ~8 slices

Time: 65 minutes plus cooling time

What you need:

2 medium zucchinis, grated

2 eggs

1/2 cup dutch processed cocoa powder

1 cup plain flour

1 teaspoon baking soda

1 pinch of sea salt

3 tablespoons of butter, melted & cooled

1/2 cup dark choc chips

1/2 cup milk choc chips

1/4 cup canola oil (or any type of vegetable oil)

3/4 cup brown sugar

How to: Preheat your oven to 180 degrees fan forced. Grab a loaf pan + line this with baking paper. After grating the zucchini, squeeze out the excess liquid & set the zucchini aside. In a large bowl mix together the dry ingredients; flour, dutch cocoa, sea salt & baking soda. In a second large bowl mix together the wet ingredients; eggs, canola oil, melted butter & brown sugar. Add the dry ingredients into the wet ingredients & stir until just combined. Now add the grated zucchini & stir through. Add about 3/4 of the chocolate chips + stir through (save the rest for the top). Pour batter into your lined loaf pan & tap pan on the bench to get rid of any air bubbles. Sprinkle the top with the remaining chocolate chips. Bake in the oven for 55-60 minutes or until cooked through. Let it cool for around 10 minutes in the pan before taking it out & letting it cool on a wire rack for another 10 minutes.


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Recipes made with love x

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