Serves 10
Dark Chocolate Zucchini Bread
- ¼ cup unsalted butter, softened
- ¼ cup canola or grapeseed oil
- ¾ cup brown sugar
- 1 tsp. vanilla extract
- 2 large eggs
- 1 cup whole wheat pastry flour*
- 1 cup dark chocolate cocoa powder
- ¼ tsp. coarse salt
- 2 tsp. baking powder
- 2 cups grated zucchini (about 2 medium zucchini)
- ½ cup + 2 Tbsp. dark chocolate chips, divided
– Preheat the oven to 350 degrees. Grease and flour a loaf tin.
– In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, oil, brown sugar and vanilla extract until light and fluffy, then beat in the eggs one at a time until combined.
– In a separate medium bowl, whisk together flour, cocoa powder, salt and baking powder.
– With the mixer on low, slowly add flour mixture into the wet ingredients until just combined. Fold in zucchini and ½ cup dark chocolate chips.
– Transfer the batter to the loaf tin and spread out using a spatula or the back of a spoon. Top with remaining 2 tablespoon chocolate chips. Bake for 45-55 minutes, until the bread has risen and a toothpick inserted into the center comes out almost clean.
– Let the bread cool in the pan for 10 minutes before turning out onto a wire rack to finish cooling. Slice to serve.