Double Chocolate Zucchini Bread
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Double Chocolate Zucchini Bread
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Double Chocolate Zucchini Bread

Preparation
25 MIN
Cooking
1 H
Makes
8 to 10 servings
Freezes

Ingredients

Preparation

  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 4 x 10-inch (10 x 25 cm), 6-cup (1.5 litre) loaf pan. Line the pan with parchment paper, letting it hang over two sides.
  2. In a bowl, combine the flour, cocoa powder, baking powder and baking soda.
  3. In a large bowl, whisk together the sugar, oil and egg until smooth. Using a spatula, stir in the zucchini and dry ingredients. Set aside 2 tbsp of the chopped chocolate for the topping. Add the remaining chocolate to the batter. Pour into the pan and sprinkle with the reserved chocolate.
  4. Bake for 1 hour or until a toothpick inserted into the centre of the bread comes out clean. Let cool completely on a wire rack before unmoulding.

Comments

  1. C’est tellement bon! Les enfants l’adore aussi. Super moelleux et délicieux! J’ai faite cette recette plusieurs fois et elle est toujours aussi bonne.

  2. Downright decadent! Made it as muffins. Will make it again, as a treat!

  3. : I have tried many of your recipes and they are excellent, I recommend your magazine to all. However, and with all due respect, this recipe is very bland. I used the best baking cocoa, and maybe it is too harsh. I also used very good dark chocolate but, I find the loaf very dry and with no sweet taste. I followed the recipe as it was written but it is the only one of yours that I have tried that I am so disappointed with. My husband tried it with vanilla ice cream and still it is bland. Jo-Anne

  4. So moist, doesn't need icing!

  5. Very moist and flavourful! Tastes great with vanilla ice cream :)

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