Chocolate Zucchini Quick Bread #TwelveLoaves
Bakewell Junction
Bakewell Junction
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Ingredients

  • 1 loaf Cook Time: 55 minutes Ingredients:
  • 1 1/2 cups of shredded raw zucchini (about 1/2 pound or 1 medium zucchini)
  • 1 cup of flour
  • 1/2 cup unsweetened cocoa powder, sifted
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup semi sweet chocolate chips (I used Ghirardelli mini chocolate chips)
  • 2 large eggs
  • 1/2 cup oil
  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 5 inch loaf pan with a spoon. I usually like to use parchment paper but this time I used cooking spray and it worked perfectly.
  • 350 degree oven for 45 – 55 minutes Test with a toothpick; toothpick will be mostly clean when done. My toothpick wasn’t completely clean after 53 minutes but the bread was done; I think the melted mini chocolate chips caused that. Let cool 5 to 10 minutes in the pan. Remove from pan and cool completely on a rack. Slice and serve.

Instructions

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