Double Chocolate Zucchini Loaf Cake
 
 
A rich double chocolate zucchini loaf that feels decadent enough for dessert, but also has vegetables making it totally breakfast-appropriate!
Yield: 8-10 servings
Ingredients
  • ¾ cup + 2 tbsp (175 g) sugar
  • ½ cup (113 g) unsalted butter, melted and cooled
  • 3 large eggs, room temperature
  • 1 tbsp vegetable oil
  • 1 tsp vanilla extract
  • 1.25 cups (160 g) all purpose flour
  • ½ cup (48 g) unsweetened Dutch-processed cocoa powder
  • 1 tsp baking powder
  • ¾ tsp fine sea salt
  • ¼ tsp baking soda
  • 2 cups (225 g) grated zucchini
  • 1 cup (175 g) semisweet chocolate chips, divided
Instructions
  1. Heat oven to 350F with a rack positioned in the center of the oven. Grease a 9x5-inch loaf pan with baking spray and line it with parchment paper. Set aside.
  2. In a large mixing bowl, whisk together the sugar, melted butter, eggs, vegetable oil, and vanilla. Sift the flour, cocoa powder, baking powder, salt, and baking soda over the top of the batter. Whisk to combine.
  3. Add the zucchini to the mixing bowl and fold it into the batter with a flexible spatula. Fold in ¾ of the chocolate chips.
  4. Pour the batter into the prepared baking pan, smoothing the top into an even layer. Sprinkle the remaining chocolate chips over the batter.
  5. Bake for 1 hour, or until a toothpick inserted in the center comes out mostly clean (it may have some melted chocolate on it). Allow to cool in the pan for 20 minutes, then transfer to a wire rack to cool completely. Slice and serve.
Notes
Recipe from Midwest Made
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/05/double-chocolate-zucchini-loaf-cake.html