Transform your zucchini into rich and fudgy chocolate zucchini bread! This recipe uses 2 full cups of zucchini, so it's perfect for using up an abundant crop from your garden.

Recipe: https://sugarspunrun.com/chocolatezu...
Chocolate Zucchini Cake:    • You Won't Taste the Zucchini in This ...  

Ingredients
1 ½ cups allpurpose flour (190g)
⅔ cup light brown sugar, firmly packed (133g)
½ cup granulated sugar (100g)
1 ½ teaspoons baking soda
¾ teaspoons table salt
½ cup Dutchprocess cocoa powder (50g)
1 teaspoon instant coffee (optional)
½ cup very hot/steaming water (118ml)
½ cup unsalted butter, melted (113g)
2 large eggs, lightly beaten (room temperature preferred)
1 ½ teaspoons vanilla extract
2 cups grated zucchini (305g), blotted after measuring/weighing (see note)
1 ½ cups semisweet chocolate chips (255g)

Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx
Bread pan (Affiliate Link): https://amzn.to/2GbSZuX

Instructions
00:00 Introduction
00:14 Preheat oven to 350F (175C) and lightly grease and flour a bread pan or make a parchment paper sling. Set aside.
00:18 In a large mixing bowl, whisk together flour, sugars, baking soda, and salt.
00:50 In a large measuring cup or mediumsized mixing bowl, whisk together cocoa powder, instant coffee (if using) and very hot water until smooth and wellcombined.
01:42 Whisk melted butter into the cocoa mixture, then add eggs and vanilla and whisk until wellcombined.
02:25 Add the wet ingredients to the flour mixture and gently fold together until about 50% combined.
03:03 Add zucchini and chocolate chips and continue to gently fold together until mixture is uniformly combined. Don’t overmix or bread could be dense/rubbery.
04:19 Spread batter evenly into prepared bread pan.
04:45 Transfer to center rack of 350F (175C) oven and bake for 8590 minutes (see note) and until a wooden skewer inserted in the center comes out clean or with a few moist crumbs (make sure you’re not skewering a melted chocolate chip and retry if you do!).
05:38 Allow bread to cool completely (or at least mostly) in pan before removing, slicing and serving. I love chocolate zucchini bread while it’s still warm but the slices are more prone to falling apart when cut warm.

Notes
Blotting zucchini
To blot the zucchini, spread it evenly over several sheets of paper towels then take several more folded paper towels and press firmly until most of the excess water has been absorbed and the shredded zucchini begins to stick to the towels.
Bread pan
My bread pan (linked above in the equipment section) is slightly smaller than a classic 9x5 and is light in color. For a darker 9x5 pan start checking the bread at 80 minutes. Note that a glass pan will take longer (sometimes significantly longer) to bake.

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