CHOCOLATE ZUCCHINI BREAD

This chocolate zucchini bread is a tender loaf filled with grated zucchini, cocoa powder, and plenty of chocolate chips. this Double Chocolate Zucchini Bread rich and delicious.  No one will ever know you are hiding green veggies inside a moist and fudgy chocolate bread recipe !

You can freeze zucchini bread to eat later. Zucchini bread can be stored in the freezer for up to 3 months. If you want to freeze zucchini bread, I recommend slicing the bread, then wrapping the slices with plastic wrap. Place the slices into a freezer safe bag, then chill the bread. Freezing individual slices allows you to thaw each slice when you want it instead of having to thaw the entire loaf or cut through a frozen loaf to get a slice. A slice of frozen zucchini bread can be warmed in in the microwave in about 20-25 seconds. You can also warm the bread in the toaster for a crispier result.

CHOCOLATE ZUCCHINI BREAD

This chocolate zucchini bread is a tender loaf filled with grated zucchini, cocoa powder, and plenty of chocolate chips. this Double Chocolate Zucchini Bread rich and delicious.  No one will ever know you are hiding green veggies inside a moist and fudgy chocolate bread recipe !

• 1 1/4 cups all purpose flour 
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup granulated sugar
• 2 egg
• 4 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 2 cups finely grated zucchini drained to remove excess water
• 1 cup semisweet chocolate chips 

1. Preheat the oven to 350 degrees F. Coat an 8.5 inch or 9 inch loaf pan with cooking spray.
2. In a large bowl, mix together the 1 1/4 cups flour, cocoa powder, baking powder, salt and cinnamon.
3. Place the sugar and egg in a medium bowl. Mix until smooth. Add the vegetable oil and vanilla extract; whisk to combine.
4. Add the zucchini to the wet ingredients and stir until incorporated.
5. Pour the wet ingredients into the dry ingredients. Stir gently until just combined.
6. Toss 3/4 cup of the chocolate chips with the teaspoon of flour.
7. Add the flour coated chocolate chips to the batter and stir until just combined.
8. Pour the batter into the loaf pan. Sprinkle the remaining chocolate chips over the top.
9. Bake for 50 to 55 minutes or until a toothpick inserted into the center of the loaf comes out clean, or with just a few crumbs attached.
10. Remove the pan from the oven. Cool for 15 minutes, then run a thin spatula or knife around the edges of the pan to loosen the bread.
11. Cool for another 15 minutes, then invert the pan onto a serving plate. Slice and serve enjoy !