Chocolate Wave Zucchini Bread
Serves 16
20 mins prep
60 mins cook
80 mins total
A labor-less Chocolate Wave Zucchini Bread to celebrate Labor Day here in the US 🍞🍫With the honey and chocolate in there, you're going to forget that the summer's ending. A perfectly moist loaf with a touch of sweetness that's great for dessert, a tea-time snack, or even breakfast! A much better way to use up those zucchinis instead of in a savory recipe, I'd say. 🌰
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- Preheat oven to 350°F (325°F for glass pan). - Grease an 8" x 4" loaf pan and line with parchment paper (leave overhang to remove from pan later). - Finely shred zucchini using a large-hole grater or food processor. - In a medium bowl, combine and uniformly mix flours, baking powder, spices and salt. - In a large bowl, whisk the oil, eggs, ¼ cup honey and vanilla extract. - Add dry ingredients to wet, and whisk. Batter will be dry. - Transfer zucchini into bowl and stir until completely incorporated. - Pour ⅔ batter into loaf pan. - Add cocoa powder, 1 tsp honey and water to remaining batter, stir to combine and pour over plain batter. - Insert a butter knife and gently swirl to make a wave pattern. Don't over-mix or you will get a chocolate bread. - Bake for about 60 minutes or until a toothpick inserted into center comes out dry. - Cool for 15 minutes, then remove from pan. - Transfer to wire rack to cool completely and cut into slices.