Cream Cocoa Zucchini Bread

Cream Cocoa Zucchini Bread

 Ingredients:
    • 1 cup (125g) all-purpose flour 
    • 1/2 cup (41g) unsweetened CC
    • 3/4 teaspoon baking soda
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/2 teaspoon espresso powder*
    • 3/4 cup (135g) semi-sweet chocolate chips
    • 2 large eggs
    • 1/4 cup (60ml) vegetable oil 
    • 1/3 cup (80g) plain Greek yogurt 
    • 2/3 cup (135g) granulated sugar*
    • 1 teaspoon pure vanilla extract
    • 1 and 1/2 cups (180g) shredded zucchini 

Instructions:

    1. Preheat oven to 350°F . Grease a 9x5 inch loaf pan with non stick spray.
    2.  In a large bowl, whisk the flour, CC powder, baking soda, baking powder, salt, and espresso powder together until combined. Mix in the chocolate chips. Set aside.
    3. In a medium bowl, whisk the eggs, oil, yogurt, granulated sugar, and vanilla together until combined. Slowly pour the wet ingredients into the dry ingredients and gently whisk to combine. Fold in the zucchini. The batter is very thick.
    4. Bake for 45 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from over-cooking. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.
    5. Let bread cool for a minimum of 30 Minutes before cutting into and serving, and enjoy! 
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1 comment

I bought your cocoa at the Shriners in Wilmington recently and have been looking at your recipes. The zucchini bread recipe lists the ingredients, but I don’t see the directions. Can you check please?

Jean F

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