Double Chocolate Zucchini Bread Recipe

• 1 cup melted unsalted butter or vegetable oil (such as canola), plus more for pan
• 1½ cups all-purpose flour
• ⅓ cup unsweetened cocoa powder, preferably dutch-process cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1½ cups grated zucchini (from 1 large zucchini, grated on the largest holes of a box grater)
• 1¼ cups sugar
• 3 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• ¾ cup semisweet chocolate chips

1. 1

   Preheat the oven to 350 degrees Fahrenheit.

2. 2

   Lightly grease a 9-inch loaf pan with butter, vegetable oil, or cooking spray.

3. 3

   Line the loaf pan with parchment paper, leaving a generous overhang on the long edges.

4. 4

   In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

5. 5

   In a large bowl, combine the zucchini, sugar, eggs, butter or oil, and vanilla.

6. 6

   Add the dry ingredients to the wet ingredients and stir until just combined. Do not over-mix.

7. 7

   Add the chocolate chips and stir until just combined.

8. 8

   Pour the batter into the prepared loaf pan and bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour.

9. 9

   Cool bread in the loaf pan for 15 minutes, then use the parchment paper to remove the loaf and transfer to a wire rack until completely cool.

10. 10

    Wrap leftover zucchini bread in plastic wrap and store in the refrigerator.

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