Marbled Chocolate Zucchini Bread

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Photo by Danny Kim
Marbled Chocolate Zucchini Bread 2.7 133 5 1
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 437 calories
    • Fat 23 g
    • Sat Fat 5 g
    • Cholesterol 53 mg
    • Sodium 357 mg
    • Protein 6 g
    • Carbohydrate 56 g
    • Sugar 36 g
    • Fiber 1 g
    • Iron 2 mg
    • Calcium 24 mg

Heat oven to 350° F. Brush an 8½-by-4½-inch loaf pan with oil and dust with flour, tapping out the excess.

Stir together the chocolate and 2 teaspoons of the canola oil. Set aside to cool to room temperature.

Whisk together the flour, cinnamon, baking powder, baking soda, and ¾ teaspoon salt in a medium bowl; set aside.

Ingredients

  1. Check 1/2 cup plus 2 teaspoons canola oil, plus more for the pan
  2. Check 1 1/2 cups all-purpose flour (7 ounces)
  3. Check 5 ounces semisweet chocolate, melted
  4. Check 1 1/2 teaspoons cinnamon
  5. Check 1 teaspoon salt
  6. Check 1/2 teaspoon baking soda
  7. Check 1/4 teaspoon baking powder
  8. Check 1 cup sugar
  9. Check 2 large eggs, lightly beaten
  10. Check 1 1/2 teaspoons pure vanilla extract
  11. Check 2 packed cups shredded zucchini (9 ounces)

Directions

  1. Heat oven to 350° F. Brush an 8½-by-4½-inch loaf pan with oil and dust with flour, tapping out the excess.
  2. Stir together the chocolate and 2 teaspoons of the canola oil. Set aside to cool to room temperature.
  3. Whisk together the flour, cinnamon, baking powder, baking soda, and ¾ teaspoon salt in a medium bowl; set aside.
  4. In a separate bowl, whisk together the remaining ½ cup canola oil, sugar, eggs, and vanilla. Stir in the zucchini. Add the wet ingredients to the dry ingredients and whisk vigorously to combine, about 1 minute.
  5. Transfer half the batter to the prepared pan. Pour half the chocolate into the pan. Repeat with the remaining batter and chocolate. Using a toothpick, swirl the chocolate and batter together to create a marbled pattern. Make sure to incorporate the batter at the bottom.
  6. Bake until a toothpick inserted in the center comes out clean, 60 to 70 minutes. Cool in the pan for 15 minutes. Transfer to a wire rack and let cool completely.