Martha Stewart Chocolate Zucchini Bread Recipe
Do you want a moist and delicious treat? The Martha Stewart Chocolate Zucchini Bread Recipe is perfect for you.
Equipment
- Large Mixing Bowl
- Medium mixing bowl
- Box grater.
- Standard loaf pan.
- Wire cooling rack
- Rubber spatula
Ingredients
- 1.5 cups ALL-PURPOSE FLOUR
- 0.5 cup UNSWEETENED COCOA POWDER
- 1 tsp BAKING SODA
- 0.5 tsp SALT
- 0.5 cup VEGETABLE OIL
- 1 cup GRANULATED SUGAR
- 2 large EGGS
- 1 tsp VANILLA EXTRACT
- 1.5 cups SHREDDED ZUCCHINI
- 0.5 cup SEMI-SWEET CHOCOLATE CHIPS
Instructions
- Preheat your oven to 350 degrees Fahrenheit now. Grease your loaf pan with butter or non-stick spray.
- Whisk the flour, cocoa, baking soda, and salt. Do this in your large bowl until well combined.
- Mix the oil, sugar, and eggs in another bowl. Stir in the vanilla until the mixture is smooth.
- Fold the wet ingredients into the dry ingredients slowly. Do not overmix the batter or it gets tough.
- Stir in the shredded zucchini and the chocolate chips. Make sure they are spread evenly through the batter.
- Pour the thick batter into your prepared loaf pan. Smooth the top with your rubber spatula right now.
- Bake the bread for about fifty-five to sixty minutes. A toothpick should come out clean from the center.
- Let the bread cool in the pan for ten minutes. Then move it to the wire rack to cool.
Notes
- Squeeze extra water out of your shredded zucchini.
- Use high-quality cocoa powder for the best chocolate taste.
- Do not overbeat the batter after adding the flour.
- Measure your flour using the spoon and level method.
- Add walnuts if you want a crunchy texture inside.
- Check the bread five minutes before the timer ends.
- Let the bread cool completely before you slice it.