Double Chocolate Zucchini Bread

This is my third zucchini bake this month. It wasn't planned and came about because I had excess grated zucchini. If I was going to bake another zucchini bread, it might as well be one with chocolate, right?

This Double Chocolate Zucchini Bread also comes from Sally's Baking Addiction and contains cocoa powder and chocolate chips. I suppose it could become a triple chocolate if it had chocolate frosting.

As usual, I halved the amount of sugar although surprisingly, the original recipe called for only 1/2 cup of granulated sugar. I actually regretted halving the sugar because I found my bake not sweet enough.

I mean the semi-sweet chocolate chips contributed to the sweetness but it was not quite enough. A chocolate cake has to be sweet, but not too sweet. I will put a note in the recipe below to remind myself.

Double Chocolate Zucchini Bread

Recipe source : Adapted from Sally's Baking Addiction

Ingredients :

- 125g self-raising flour

- 1/2 cup cocoa powder

- 1/2 tsp instant coffee powder

- 1 cup semi-sweet chocolate chips (I used Hershey's)

- 120g butter, melted

- 1/2 cup caster sugar (I find 1/4 cup not sweet enough)

- 1 tsp vanilla extract

- 2 eggs, lightly beaten

- 1.5 cups grated zucchini, gently squeezed to remove excess moisture

Method :

1. In a mixing bowl, sift flour and cocoa powder. Add coffee powder and chocolate chips and whisk to combine. Set aside.

2. In another mixing bowl, whisk eggs and sugar until sugar dissolves.

3. Add melted butter and vanilla extract and continue to whisk to combine.

4. Fold in grated zucchini.

5. Pour the wet ingredients into the flour mixture.

6. Gently fold to combine.

7. Pour batter into a line loaf pan (8" x 4") and bake at 160c for 45-50 minutes or until toothpick inserted into the center comes out clean.