Double Chocolate Zucchini Bread
Use with the Pull'n Slice Mandoline
- 1 1/2 cups shredded raw zucchini (about 1/2 lbs)
- 1 cup all-purpose flour
- 1/2 cup unsweetened natural cocoa powder, sifted
- 3/4 teaspoon baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1/4 tsp. ground cinnamon
- 3/4 cup semi sweet chocolate chips
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup white sugar
- 1/2 cup firmly packed light brown sugar
- 1 tsp. pure vanilla extract
Preheat oven to 350 degrees. Grease a 9x5x3 loaf pan. Grate the zucchini, using a medium sized grater. Set aside.
In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon. Then fold in the chocolate chips.
In another large bowl whisk the eggs. Then add the oil, sugars, and vanilla extract and whisk until well blended. Fold in the grated zucchini. Then fold into the flour mixture, stirring just until combined. Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 45 minutes. Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely.
*It usually takes over 45 minutes when I cook it. Check at 45 and then add 5 minute increments if not done.