Double Chocolate Zucchini Muffin Bread
Servings: 1
This double chocolate zucchini bread recipe is the perfect way to use any extra zucchini you have lying around this summer! The zucchini makes the bread super moist, and we use both cocoa powder and chocolate chips to make it extra chocolatey. Enjoy this treat with a cup of coffee or tea!
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Ingredients
- 2 cups all purpose flour
- 3/4 c- 1 cup packed brown sugar
- 2/3 cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 2 large eggs beaten
- 1/2 cup butter melted
- 2 teaspoons vanilla
- 2/3- 3/4 cup chocolate chips
- 2 cups grated zucchini
Instructions
- Preheat oven to 350 degrees F. Lightly grease a loaf pan and set aside.
- In a large bowl combine the flour, sugar, cocoa powder, baking powder, baking soda and salt. Add in the milk, eggs, butter, vanilla, chocolate chips and zucchini. Stir just until combined. Spoon into prepared pan and bake for 50 minutes or until toothpick inserted in middle comes out clean.
- Let cool in pan 10 minutes before removing to cool on a rack.
Notes
Note: Once your zucchini bread has cooled, store it in the refrigerator in an airtight container for 5-7 days.
