So, yeah, ummm yum. This bread is to die for. I’m not joking when I say that.
And by adding zucchini it makes it healthy right? Right. (BUT! I have included some tips to make it more healthy at the bottom!)
I will eat chocolate chocolate chip zucchini bread any day. I mean, when else can you have cake for breakfast disgused as bread? With vegetables?
You can’t. So eat this.
- 3 egg
- 1 cup vegetable oil
- 2 cups sugar
- 1 tablespoon vanilla
- 2 cups shredded zucchini
- ½ cup cocoa
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon baking powder
- 2½ cups flour
- ½ cup chocolate chips
- Preheat oven to 350 degrees. Spray two loaf pans with baking spray.
- In a medium bowl whisk together the flour, salt, baking soda, cinnamon, and baking powder. Mix together eggs, oil, sugar, and vanilla. Stir in dry ingredients. Toss your chocolate chips with a little bit a flour. Add to batter and give a good stir.
- Pour batter evenly between the two prepared pans. Bake for 1 hour in the middle of the oven, or until the bread tests done. Cool in the pans for 15 minutes, then remove, and finish cooling on a wire rack until completely cooled.
- The bread will keep at room temperature (tightly wrapped) for 4 days and refrigerated for a week.