Chocolate Chunk Zucchini Loaf
Chocolate Chunk Zucchini Loaf
Ingredients
2 c. Shredded, Unpeeled Zucchini
1 2/3 c. All-purpose Flour
1/3 c. Unsweetened Cocoa Powder
1/2 tsp. Baking Soda
1/2 tsp. Baking Powder
1/2 tsp. Salt
2 Large Eggs, Lightly Beaten
2/3 c. Brown Sugar
1/2 c. Unsalted Butter, Melted And Slightly Cooled
2 Tbsp. Vegetable Oil
1 tsp. Vanilla Extract
8 oz. weight High Quality Dark Chocolate, Chopped
Directions
Preheat oven to 350ºF. Spray a 9x5-inch loaf pan with
nonstick spray.
Take zucchini and place it in a dry dishtowel. Give it a squeeze or two to
remove some (but not all) of the water. Set the zucchini aside.
In a small bowl, whisk together flour, cocoa, baking soda, powder and salt.
In a large bowl, whisk together the eggs and brown sugar until smooth. Whisk in
the melted butter, oil and vanilla extract until combined. Use a large spatula
to stir in the dry ingredients until just combined. Stir in the shredded
zucchini until it is evenly dispersed and then stir in the chocolate chunks.
Spoon the batter into the greased loaf pan.
Bake loaf for 55–60 minutes, or until a toothpick inserted in the center comes
out clean. Let the loaf cool for 15 minutes before gently turning it out on a
cooling rack or sheet of parchment. Let it cool completely before slicing.
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