Chocolate Zucchini Bread

• servings: 10 servings
• active time: 15 minutes
• total time: 1 hour 20 minutes

Ingredients

3 cups grated zucchini (2 large or 3 small)

1 3/4 cups (260g) flour, plain/all purpose

1/3 cup (40g) unsweetened cocoa powder, preferably dutch processed

1 ½ tsp baking soda (bi-carbonate) (Note 3)

1/2 tsp salt

2 tsp vanilla (optional)

1 cup white sugar (recipe calls for another 1/4 cup)

2 eggs

100g / 7 tbsp unsalted butter melted

225 dark chocolate chips or chunks ** Half if needed

Directions

Preheat oven to 180C/350F (160C fan).

Grease and line a large loaf pan 9 x 5

Grab handfuls of zucchini and squeeze out excess liquid, then place in colander to drain while you prepare the batter. ** I used a zester because i didn’t have my grater

In a large bowl, whisk together flour, cocoa, baking soda and salt.

In a separate bowl, whisk together eggs and sugar. Then add butter and vanilla, and whisk until fully incorporated.

Pour egg mixture into flour bowl and stir with wooden spoon until flour is just incorporated - batter will be thick!

Add zucchini and chocolate and stir to mix through - it will be very thick at first but it will loosen into a thick, spreadable batter (see video).

Scrape into loaf pan, bake 50 minutes. Cover with parchment or foil and bake a further 25-30 minutes or until skewer inserted into the centre comes out clean (Lots of melted chocolate watch out!!!

Stand in loaf pan for 15 minutes before removing. Cool on rack for a further 10 minutes before slicing.

Nutrition

• Calories: 437 kcal
• Total Fat: 19 g
• Saturated Fat: 14 g
• Cholesterol: 54 mg
• Sodium: 425 mg
• Total Carbohydrate: 61 g
• Dietary Fiber: 3 g
• Total Sugars: 36 g
• Protein: 6 g