Ingredients

The following ingredients have 4 Servings
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1 cup light brown sugar
  • 1/4 cup unsalted butter (melted)
  • 1/4 olive oil or canola oil
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups packed shredded zucchini (about 1 medium zucchini (do NOT press to remove excess water))
  • 1 1/4 cups semisweet chocolate chips (divided)
  • 1/2 cup walnuts (chopped)

Instruction

  • Preheat oven to 350°F.
  • Grease a 9-by-5-inch loaf pan with nonstick baking spray (I like the one with flour) and set aside.
  • In a medium bowl combine flour, cocoa powder, baking powder, and sea salt, whisk to combine or if you have time, it is better to sift all the ingredients. Set aside.
  • Add to a large bowl: brown sugar, melted butter, oil, eggs, and vanilla extract. Using a whisk stir the ingredients until fully combined and the mixture is smooth and shiny.
  • Add the dry ingredients to the wet ingredients, and gently fold in with a spatula, careful not to overmix.
  • Add the shredded zucchini and walnuts. Stir to combine.
  • Add 1 cup of chocolate chips and stir to combine.
  • Transfer the batter to the prepared pan and sprinkle the remaining 1/4 cup of chocolate chips on top.
  • Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, with no raw batter onto it. Start checking on the bread at the 50-minute mark, and if still needs to bake more, check on it every 5 minutes.
  • Once fully baked, remove the pan from the oven and place it on a wire cooling rack. Let the bread cool in the pan for 15 minutes. For easy removal, run a knife around the edges of the bread and gently remove it from the pan onto a wire cooling rack, let it stand until slightly warm.
  • Cut into slices and serve. Enjoy!