Chocolate Zucchini Bread
User Reviews
4.3
72 reviews
Good
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
20
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Course
Bread
Chocolate Zucchini Bread
Report
Chocolate zucchini bread is quick, delicious, and the perfect use for the last of your summer zucchini. Enjoy a slice with your morning coffee or serve it up for dessert.
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Ingredients
- 2 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 cup coconut oil melted
- ⅔ cup granulated sugar
- ⅔ cup light brown sugar
- ½ cup sour cream
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 2 ½ cups grated zucchini
- 1 cup semi-sweet chocolate chips
- ¾ cup shredded sweetened coconut
Instructions
- Preheat oven to 350°F. Spray two 8x4-inch loaf pans with baking spray and/or line with parchment paper.
- In a medium bowl, whisk together the flour, cocoa, salt, baking soda, baking powder and cinnamon.
- In a large bowl with an electric mixer, mix the coconut oil and sugars until combined. Mix in the sour cream. Add in the eggs and vanilla and mix until thoroughly incorporated.
- Slowly add dry ingredients to wet ingredients and mix until just combined.
- Add in the zucchini and mix for about 1 minute, or until the batter is moistened and the zucchini is evenly incorporated into the batter. Stir in the chocolate chips and shredded coconut.
- Spread the batter into the prepared pans and bake in preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool bread in pan for 30 minutes. Remove bread to a wire rack to cool completely.
Notes
- Makes 2 loaves.
Genuine Reviews
User Reviews
Overall Rating
4.3
72 reviews
Good
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