I love Zucchini Bread, but my son doesn’t seem to enjoy it as much as I do. Since this recipe makes two loaves and I really didn’t want to eat them both myself, I gave my recipe a little tweak with some cocoa powder and chocolate chips to see if it changed his mind. Voila, he liked it! Hey Mikey, he likes it! I might be dating myself with that commercial reference.
As I still prefer non-chocolate bread, I split the recipe in half and made one of each. You might notice that it doesn’t look like there is much batter in the photos, and that is the reason.
I wasn’t too sure how much additional liquid would be needed to offset the addition of the cocoa, so I tried adding 1/4 cup more oil. It seemed to have done the trick. I considered removing or decreasing the cinnamon, but I left it as it was and I’m glad that I did. Yum!
3 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
1/2 cup cocoa powder (such as Hershey’s)
1 1/4 cup vegetable oil
2 1/4 cups sugar
3 tsp. vanilla
2 cups grated zucchini
1/2 cup chocolate chips
Preheat oven to 325 degrees. Grease and flour two loaf pans.
Grate the zucchini with the skin on and set aside. I didn’t measure but you want about 2 cups. Do not drain the zucchini as the moisture is needed for the bread.
Sift together the flour, baking powder, baking soda, salt, cinnamon, and cocoa in a mixing bowl. Set aside.
Beat together the eggs, oil, sugar, and vanilla in a large mixing bowl.
Mix in the dry ingredients.
The batter is going to be very thick. It will change once the zucchini is added.
Add the zucchini and mix well. Mix in the chocolate chips.
Divide the mixture evenly between the two pans and bake for 40-60 minutes, or until a toothpick comes out clean.
Cool in the pans for 20 minutes before transferring to a wire rack.