DOUBLE CHOCOLATE ZUCCHINI BREAD
 
Prep time
Cook time
Total time
 
We usually have this cake for breakfast with a nice big cup of freshly brewed coffee. It keeps its soft and moist texture for 3-4 days.
Author:
Recipe type: Cakes
Ingredients
  • 1,5 cup grated zucchini (about 2 medium)
  • 1 cup flour (140 gr)
  • ½ cup cacao (50 gr)
  • 2 large eggs (room temp)
  • ¾ cup brown sugar (150 gr)
  • ¼ cup vegetable oil (55 ml)
  • ¼ cup butter (55 gr) melted
  • 1 cup roughly chopped chocolate
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 1 tsp baking soda (5 gr)
Instructions
  1. Preheat the oven to 350 F (180 C) and line your tin with baking parchment.
  2. Mix the dry ingredients and pass through a fine sieve.
  3. Grate the zucchini and lightly squeeze excess water, don't let them get too dry.
  4. In a large bowl mix eggs, sugar, vegetable oil, melted and cooled butter and vanilla extract using a hand whisk. No need to use an electric whisk here as they just need to be combined without being over whisked.
  5. Add in the dry ingredients in two parts and mix well after each addition using a silicone spatula. Again do not over mix to achieve a light and airy result.
  6. Mix in the grated zucchini and ¾ of the chopped chocolate and transfer the batter into your loaf pan.
  7. Sprinkle the rest of the chocolate chunks on top of the batter and place in the preheated oven. Bake for 50-60 mins.
  8. Cool in the pan for 10-15 mins then remove and transfer on to a cooling rack.
Notes
It will keep for up to 4 days at room temperature, wrapped tightly with cling film.

It also keeps well in the freezer. Wrap tightly and thaw at room temp.

Original recipe by www.twopeasandtheirpod.com
Recipe by HatiBon English at https://www.hatibon.com/blog/2017/10/double-chocolate-zucchini-bread/