Chocolate Zucchini Bread

Ingredients

• 1¾ cups all-purpose flour
• ½ cup cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup shredded zucchini (liquid removed (~1 medium zucchini))
• ½ cup semisweet chocolate chips (+more for topping)
• ½ cup brown sugar (packed)
• 3 tablespoons unsalted butter (melted)
• ¼ cup maple syrup
• 2 large eggs
• 1 cup mashed banana
• 1 cup unsweetened plain almond milk

Steps

1. 1

   First, preheat the oven to 350ºF and spray a standard loaf pan with non-stick cooking spray or line the pan with parchment paper.

2. 2

   Remove moisture from the zucchini by using a coarse grate cheese grater to grate the zucchini. Keep the skin on and grate zucchini. Next, place grated zucchini in the middle of a tea towel or cheesecloth and ring out as much moisture as possible. Then, measure 1 cup.

3. 3

   Next, place the flour, cocoa powder, baking soda, baking powder, salt, and shredded zucchini into a large bowl and mix to combine. Set aside.

4. 4

   In a separate large bowl use a hand mixer to cream the brown sugar, butter, and maple syrup together. Add the egg and mashed banana to the creamed ingredients and mix to combine.

5. 5

   Next, add the dry ingredients to the wet ingredients and mix. Add the almond milk and mix again. Fold the chocolate chips into the bread batter.

6. 6

   Transfer the batter into the greased loaf pan and bake for 30 minutes at 350ºF.

7. 7

   Place a tin foil tent over the zucchini bread and bake for an additional 25-30 minutes.

8. 8

   Remove from the oven when the bread is done (stick a toothpick in the bread and if the toothpick comes out clean, it’s done.).

9. 9

   Let cool for 10 minutes before removing from the loaf tin to continue cooling.