Chocolate Zucchini Bread
Ingredients
- 2 cups granulated sugar
- 1 cup vegetable oil
- 3 eggs
- 1 tsp. vanilla
- 1/2 cup milk
- 2 1/2 cups flour
- 1/2 cup cocoa powder
- 2 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- 2 cups zucchini grated and drained of excess liquid
Instructions
- Preheat oven 350 degrees.
- In the large bowl of a stand mixer combine sugar, oil, eggs, vanilla, and milk. Mix until combined.
- In another bowl, stir together the flour, cocoa powder, baking powder, baking soda, salt and cinnamon.
- Slowly add dry ingredients to wet ingredients and mix until combined.
- Gently stir in zucchini.
- Divide batter between two greased 9x5 loaf pans.
- Bake at 350 degrees for 1 hour or until a toothpick comes out clean.
- Cool on wire racks for about 10 mins. Then turn the breads out of the pans and cool completely on wire racks.
Notes
Helping Hands: I love baking with kids so this is an easy one for me! They always help to measure and stir the dry ingredients and I let them do many of the wet ingredients as well, just usually not the eggs until they are older. They love being a part of the process as well as the delicious results!
Make Ahead Options: This bread freezes so well! Since the recipe makes two, we usually eat one right away and I freeze the other one once it is cool to ensure it tastes fresh when we defrost it. I wrap it in plastic wrap, then aluminum foil, and then place it in a gallon size ziplock bag. Whenever we are ready to eat it, I just take it out of the freezer and set it on the counter to defrost.