Easy Chocolate Zucchini Bread

INGREDIENTS

• 1½ cups all-purpose flour (180g)
• 1 cup granulated sugar (200g)
• ½ cup dutch-processed cocoa powder (50g)
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon espresso powder or instant coffee
• ½ teaspoon salt
• ½ cup vegetable oil (120ml)
• ¼ cup unsalted butter melted (60ml)
• 3 large eggs room temperature
• 2 teaspoons vanilla extract
• 1½ cups packed shredded zucchini (220g)
• 1 cup semisweet chocolate chips (180g)

DIRECTIONS

1. Preheat the oven to 350F. Grease a 9x5-inch loaf pan with butter or baking spray.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, espresso powder, and salt.
3. In a medium mixing bowl, whisk together the melted butter, oil, eggs, and vanilla. Add to the flour mixture, along with the zucchini, and chocolate chips. Stir together until combined. (The batter will be very thick). Scoop the batter into the prepared pan and spread into an even layer.
4. Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out with a few crumbs. Let cool in the pan on a wire rack for 20 minutes. Remove the bread and cool completely on the rack or until slightly warm before slicing and serving. The bread can be wrapped and stored at room temperature for up to 4 days. Individually wrapped slices freeze great, too!