Dive into the delicious world of zucchini chocolate bread, a moist and rich treat perfect for satisfying your sweet cravings. This recipe combines the freshness of grated zucchini with the indulgence of cocoa and chocolate chips, creating a delightful loaf that's a guaranteed crowd-pleaser.
This recipe makes one 9×5 loaf.
What You'll Need:
- 1 3/4 cups shredded/grated zucchini
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1/3 cup canola oil
- ½ cup raw cane sugar
- ½ cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup cashew solids, optional (the ground up bits of cashews left over from making cashew milk)
- ½ cup semi-sweet mini chocolate chips
- Place the rack in the center of the oven, and preheat the oven to 350° F. Spray a 9×5-inch loaf pan with nonstick spray. Set aside.
- Grate the zucchini, using a box grater or a food processor with the grater plate. Set aside.
- In a medium bowl, whisk together the dry ingredients (flour through ground cinnamon). Set aside.
- Cream together the oil and sugars using a sturdy fork. Once well combined, add the eggs, and vanilla, and mix until well blended. Fold in the grated zucchini and cashew solids.
- Add the flour mixture, stirring with the fork just until combined. Fold in the chocolate chips.
- Scrape the batter into the prepared loaf pan, and bake until the bread has risen and a cake tester or toothpick inserted in the center comes out clean, about 45 to 55 minutes. Place on a wire rack to cool. Enjoy!
