Chocolate Marbled Zucchini Bread

 
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This decadent sweet bread is great to eat right away, or can be stored frozen for a future treat!

RECIPE INSPIRED BY REAL SIMPLE

Yield: 1 Loaf

 

Ingredients:

  • 1/2 cup, plus 2 tsp Canola Oil

  • 1 1/2 cup All-Purpose Flour

  • 5 oz Semisweet Chocolate

  • 1 1/2 tsp Ground Cinnamon

  • 3/4 tsp Salt

  • 1/2 tsp Baking Soda

  • 1/4 tsp Baking Powder

  • 1 cup Granulated Sugar

  • 2 Large Eggs

  • 1 1/2 tsp Pure Vanilla Extract

  • 2 cups Packed, Grated Zucchini

Directions:

Zucchini (1) Illustration.png

  1. Preheat the oven to 350.

  2. Grease an 8 1/2 by 4 1/2 inch loaf pan with cooking spray or additional canola oil and flour.

  3. Melt chocolate in a microwave or double-boiler. Stir together the chocolate and 2 tsp of the canola oil. Set aside and let cool to room temperature.

  4. In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. Set aside.

  5. Grate or shred zucchini, so there are 2 fully packed cups. Drain slightly.

  6. In a separate bowl, whisk together 1/2 cup of canola oil, sugar, eggs, and vanilla. Fold in the zucchini. Add the wet ingredients to the dry ingredients and combine thoroughly.

  7. Transfer half of the batter to the loaf pan. Pour half of the chocolate evenly into the pan. Repeat with the remaining batter, then chocolate. Using a long butter knife, swirl the chocolate and bread batter together to make the marbled pattern, making sure to include the batter at the bottom.

  8. Bake for 60 to 70 minutes, until a toothpick comes out clean. Cool in the loaf pan for 15 minutes, then transfer to a wire rack to cool completely.