Try this great chocolate twist on a traditional zucchini bread! Chocolate Zucchini Bread will become your new favorite breakfast!
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 4 ounces of SoChatti chocolate
- 2 cups of sugar
- 1 cup of vegetable oil
- 3 eggs (slightly beaten)
- 2 cups grated zucchini
- 1 teaspoon vanilla extract
Step 1. Preheat the oven to 350 degrees and grease two 9 x 5-inches loaf pans. In a small bowl whisk together the flour, baking soda, and kosher salt then set aside.
Step 2. In a large bowl, combine your SoChatti chocolate, sugar, vegetable oil, eggs, grated zucchini (squeeze the zucchini to remove unwanted moisture), and vanilla extract with a large spoon or spatula. Once well combined gently stir in the flour mixture, being careful not to over mix.
Step 3. Pour the bread mixture into the prepared pans. Bake for 55 to 65 minutes or until a toothpick that is inserted in the center of the loaf comes out clean. (If browning too much place a piece of foil over the loaves.)
Step 4. Cool the bread loaves in their pans for 15 minutes. Then remove from the pans and finish cooling on a cooling rack. Store in the refrigerator for best results.