Double-Chocolate Zucchini Bread
All the sweet notes with hidden veggies. Let's bake!
Equipment
- 1 Loaf Pan (23 x 13cm) or a 20cm x 20cm baking pan
- 1 Sift
- 2 Bowls
- 1 Whisk
Ingredients
- 2 cups white whole-wheat flour 225g
- 1/4 cup cocoa powder 25g
- 2 tbsp ground flaxseeds
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 1/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup plain Greek yoghurt 118ml
- 1/3 cup coconut sugar 48g
- 1/3 cup mild olive oil or canola oil 59ml
- 1/4 cup maple syrup 59ml
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 2 cups grated zucchini 250g
- 1/3 cup dark chocolate chips 60g
Instructions
- Preheat oven to 180°C. Coat a 23 x 13cm loaf pan or a 20cm x 20cm baking pan with cooking spray. Set aside.
- Sift the flour, cocoa powder, baking soda, baking powder, cinnamon, nutmeg and salt into a large bowl.
- In another bowl, whisk together the coconut sugar, oil, yoghurt, maple syrup, eggs and extract. Add the wet ingredients to the flour mixture and stir until just combined (with a few traces of flour still present). Add the zucchini and chocolate chips and stir to combine.
- Spoon the batter into the prepared baking pan and flatten the top with a rubber spatula. Bake until a toothpick inserted into the centre of the bread comes out clean, about 45 minutes for a loaf pan and 30 minutes for a 20cm x 20cm baking pan.
- Cool in the pan for 10 minutes. Run a knife around the edges of the pan and invert onto a cooling rack.
- Wrap leftovers tightly and store at room temperature for up to four days.