This CHOCOLATE ZUCCHINI BREAD tastes like a rich chocolate muffin!
This perfectly moist chocolate zucchini bread brings together the best of both worlds—rich, chocolatey decadence and the wholesome goodness of zucchini!
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🔹INGREDIENTS:
▢¾ cup (90 g) all purpose flour
▢⅓ cup (45 g) cornstarch
▢½ tsp baking soda
▢1½ tsp baking powder
▢¼ tsp salt
▢½ cup (50 g) unsweetened cocoa powder - use Dutch-processed cocoa powder for a deep color to your zucchini bread like mine
▢1½ tsps instant coffee powder
▢¾ cup (150 g) soft light brown sugar
▢½ cup (105 g) unflavored vegetable oil - I use canola oil
▢2 tsps vanilla extract/essence
▢2 large eggs - room temperature
▢¼ cup (60 g) whole milk - room temperature
▢1½ cups (190 g) shredded zucchini - about 2 small zucchinni (make sure to measure it once grated)
▢1 cup (170 g) semi-sweet chocolate chips - set 3 tbsp (30g) aside for sprinkling on top of the bread and use the remaining chocolate chips in the bread batter.
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