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Baking
Cream Cocoa Zucchini Bread
Ingredients:
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1 cup (125g) all-purpose flour
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1/2 cup (41g) unsweetened CC
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3/4 teaspoon baking soda
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1/4 teaspoon baking powder
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1/4 teaspoon salt
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1/2 teaspoon espresso powder*
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3/4 cup (135g) semi-sweet chocolate chips
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2 large eggs
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1/4 cup (60ml) vegetable oil
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1/3 cup (80g) plain Greek yogurt
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2/3 cup (135g) granulated sugar*
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1 teaspoon pure vanilla extract
- 1 and 1/2 cups (180g) shredded zucchini
Instructions:
- Preheat oven to 350°F . Grease a 9x5 inch loaf pan with non stick spray.
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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.
- 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.
- 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.
- Let bread cool for a minimum of 30 Minutes before cutting into and serving, and enjoy!
