½cupvegetable oil, almond, safflower or coconut oil
2eggs
1 ½teaspoonsvanilla
1 ¼cupflour
¼cupcocoa powder
½teaspoonbaking soda
⅛teaspoonbaking powder
½teaspooncinnamon
½teaspoonsalt
2cupszucchinishredded, peeled or unpeeled
1cupchocolate chunksor chocolate chips
Instructions
Preheat oven to 350 degrees. Spray a 9x5-inch loaf pan with non-stick spray. If you prefer, you can also line the pan with parchment paper.
In a large bowl, beat sugar and oil.
Gradually add in eggs and vanilla.
Combine dry ingredients.
Add dry ingredients to wet ingredients and mix until just blended.
Stir in zucchini and chocolate pieces.
Pour into prepared loaf pan and bake for 65-75 minutes or until toothpick in center comes out with just a few moist crumbs.
Remove from oven and place on wire rack.
Cool 10-15 minutes in pan then remove from pan and place back on wire rack to cool completely.
Notes
Quick tips
Use the shredder side of your box grater to make the zucchini the perfect size to bake right into the bread. If you use the smaller holes, the zucchini tends to turn into a pile of mush.
Opt for small to medium zucchini as they lend more moistness and sweetness to the bread. The larger zucchini tend to be drier and more bitter.
Don't overmix! Always a great rule to follow when making quick breads. You want to stir the wet ingredients into the dry until just combined. This will prevent the gluten from going crazy and making your bread denser and drier.
Don't want to make zucchini bread? This recipe makes delicious zucchini muffins too! Adjust the bake time to about 15-20 minutes. Cool in pan for 10-15 minutes then remove to wire rack to cool.