¡Gracias por compartir! / Thanks for sharing!

«It is not too sweet as you may think, the taste is spectacular and the consistency is delicate.»

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Continuing with my zucchini obsession, I want to share with you this delicious recipe, not only because of the yumminess of zucchini but also because it has 3 kinds of chocolate: cocoa powder, semisweet chocolate, and chocolate chips. It is not too sweet as you may think, the taste is spectacular and the consistency is delicate.

IMPORTANT:

The recipe contains 1 cup of melted semisweet chocolate: Cut the chocolate in small pieces until you complete 1 cup, then place the chocolate in a small bowl and place into the microwave for 30 seconds. Mix the chocolate with a spatula and then place into microwave again for another 30 seconds. Mix with a spatula again until everything is melted and it’s done.

When it comes to zucchini you must always squeeze as much liquid as you can from it, so it won’t affect the texture of the cake.

As for the chocolate chips, which will be used as a topping for the zucchini bread, you can use any kind you’d like: semisweet, chocolate milk, etc.

You can melt the instant coffee with the milk before pouring it into the mixture, it turned out easier for me.

You don’t need an electric mixer; you can use a hand balloon whisker.

Here goes the recipe:

INGREDIENTS:

1 1/3 cups flour

1 tablespoon cornstarch

½ cup cocoa powder, unsweetened

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

¼ cup milk

1/3 cup + 1 tablespoon canola oil

¾ cup brown sugar

1 teaspoon vanilla extract

1 teaspoon apple vinegar

½ teaspoon instant coffee

2 eggs

1 cup zucchini, grated and squeezed

1 cup semisweet chocolate, melted

Chocolate chips for topping

INSTRUCTIONS:

Butter a loaf pan, line with parchment paper, butter the parchment, dust with flour.

Preheat oven to 350°F (180°C).

In a bowl sift the flour, cornstarch, cocoa powder, baking powder, baking soda and salt, mix well.

In other bowl mix together milk, coffee, canola oil, brown sugar, vanilla extract, apple vinegar and eggs until combined.

Add the flour mixture and mix until combined.

Add the zucchini, melted chocolate and mix everything until combined. The dough will be very thick.

Transfer the batter to prepared loaf pan, level it well and place chocolate chips on top.

Bake until cake tester comes out clean, about 50 to 60 minutes (it took 50 minutes in my oven). Remember, each oven is different, so make sure you write down how long it took in yours, for next time.

Wait until it cools before removing it from the loaf pan (do it carefully).

I hope you enjoy this yumminess and let me know how it went!

Xoxo,

MJ

*Based on a recipe by Bianca Zapatka.

Other recipes with zucchini on my Blog:

Zucchini bundt cake

Zucchini & chocolate chip oatmeal cookies

Other recipes on my Blog:

Apple bundt cake

Banana & blueberry bread

¡Gracias por compartir! / Thanks for sharing!