This twist on zucchini bread combines the best of both worlds: cinnamon and spice with decadent triple chocolate. Don’t worry about squeezing excess liquid from the zucchini — it will keep the bread moist! Before you bake, swirl the two batters together with a skewer or knife for a perfect marbling effect. For the best slice, let the bread cool completely before serving — but you might not be able to wait that long!
Quick Info
⏱️ 145 min • 🍽️ 10 servings • ⭐ 93%
Nutrition
306 cal • 7g protein • 51g carbs • 8g fat
Tags
[North American] • [Dairy-Free] • [Vegetarian] • [Breakfast] • [Brunch] • [Desserts] • [Snacks] • [Low-Sugar]
Ingredients
- 2 medium zucchini
- 1 cup light brown sugar
- ½ cup granulated sugar
- 4 large eggs
- 1 cup canola oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons McCormick® vanilla extract
- 2½ cups all-purpose flour, divided
- ½ cup Dutch-process cocoa powder
- 2 teaspoons baking soda, divided
- 1 teaspoon kosher salt, divided
- ½ cup semisweet chocolate chips
- 1 teaspoon McCormick® ground cinnamon
- Nonstick cooking spray, for greasing
Instructions Preview
- Preheat the oven to 350˚F (180˚C).
- Trim the ends of the zucchini, then grate …
- In a large bowl, whisk together the brown …
…and 9 more steps
Recipe by: Marigrace Angelo, Karlee Rotoly • From: Tasty
