Hands-On Time
35 Mins
Total Time
1 hour 15 minutes
Yield
Serves 8
Danny Kim

How to Make It

Step 1

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

Step 2

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

Step 3

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

Step 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.

Step 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.

Step 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.

Ratings & Reviews

/5
Reviews
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