Double Chocolate Zucchini Bread
From smittenkitchen.com
1 hr 10 min to 1 hr 30 min8 to 10 hearty slices
A fudgy quick bread studded with chocolate chips, made moist with grated zucchini and cocoa powder.
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| prepPreheat oven to 350°F / 175°C | |||||
| prepLightly coat a 6-cup or 9×5-inch loaf pan with nonstick spray | |||||
| prepLine bottom and two long sides with parchment paper sling | |||||
| 370 g grated zucchini, packed, not wrung out | Whisk zucchini, eggs, oil, sugars, vanilla & salt | Mix in cinnamon, baking soda, baking powder, flour & cocoa | Stir in chocolate chips, pour into pan & top with reserved chips & sugar | Bake 350°F / 175°C, 1 hr, then 10–20 min until set | Cool completely in pan (preferably overnight) |
| 2 large eggs | |||||
| 160 ml neutral oil | |||||
| 95 g packed dark brown sugar | |||||
| 100 g granulated sugar | |||||
| 1 teaspoon vanilla extract | |||||
| 1 3/4 teaspoons kosher salt (Diamond brand; use half of other brands) | |||||
| 1 1/4 teaspoons ground cinnamon (optional) | |||||
| 3/4 teaspoon baking soda | |||||
| 1/2 teaspoon baking powder | |||||
| 180 g all-purpose flour | |||||
| 55 g unsweetened cocoa powder | |||||
| 25 g semisweet chocolate chips (reserved) | |||||
| 200 g semisweet chocolate chips (remaining) | |||||
| 25 g raw or turbinado sugar | |||||
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