1/4 cup unsalted butter melted and slightly cooled
1/4 cup canola vegetable oil, or melted coconut oil
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
1 1/2 cups packed shredded zucchini
1 cup semisweet chocolate chips divided
Instructions
Preheat your oven to 350°F. Grease a 9-by-5-
inch loaf pan with nonstick cooking spray and
set aside.
In a medium bowl, whisk together the flour,
cocoa powder, baking soda, and sea salt. Set
aside.
In a large bowl, add the eggs, melted butter,
oil, vanilla extract, and brown sugar. Stir
until smooth. You might have a few small brown
sugar clumps and that is fine.
Stir the dry ingredients into the wet
ingredients, don’t overmix. Stir in the
shredded zucchini until just combined. Stir in
3/4 cup of the chocolate chips.
Pour batter into prepared pan. Sprinkle the
remaining 1/4 cup of chocolate chips over the
top of the bread. Bake for 50-60 minutes, or
until a toothpick inserted into the center of
the bread comes out mostly clean, you might
have some melted chocolate chips on the
toothpick and that is fine. You just don’t want
a lot of gooey batter.
Remove the pan from the oven and set on a wire
cooling rack. Let the bread cool in the pan for
15 minutes. Run a knife around the edges of the
bread and carefully remove from the pan. Let
the bread cool on the wire cooling rack until
slightly warm. Cut into slices and serve.
Note-if you use coconut oil, make sure it is
melted and slightly cooled. The bread will keep
on the counter, wrapped in plastic wrap, for up
to 4 days. This bread also freezes well. To
freeze, cool the bread completely and wrap in
plastic wrap and aluminum foil. Freeze for up
to 1 month. Defrost before slicing
Originally Submitted
5/2/2019
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