This super easy zucchini bread is so moist and chocolaty that it’s easy to forget zucchini is in it! My husband even loves it and he’s never been a fan of zucchini!
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two loaf pans.
Combine flour, cocoa, salt, baking soda, cinnamon, and baking powder in a medium bowl and mix together. Set aside.
Cream sugar, butter, oil, and vanilla extract together in a large bowl with an electric mixer until smooth. Add eggs, one at a time, until mixed. Mix the dry ingredients slowly into the sugar mixture on medium speed until incorporated. Gently add chocolate chips, zucchini, and walnuts with a spoon. Pour batter equally into the prepared loaf pans.
Bake in the preheated oven until a toothpick inserted into each loaf comes out clean, 40 to 50 minutes. Don’t overcook.
Per Serving: 291 calories; protein 3.8g; carbohydrates 35g; fat 16.7g; cholesterol 33.4mg; sodium 193.5mg.
The quality of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as white bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.