Instructions
Step 1: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
Step 2: In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
Step 3: In a large bowl, beat the eggs, oil, granulated sugar, brown sugar, and vanilla until smooth.
Step 4: Stir in the shredded zucchini.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the chocolate chips.
Step 6: Pour the batter into the prepared loaf pan and sprinkle extra chocolate chips on top.
Step 7: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Storage Information
Store the chocolate zucchini bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months; thaw at room temperature before serving.
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