CHOCOLATE MARBLE ZUCCHINI BREAD RECIPE BY TASTY

Chocolate Marble Zucchini Bread Recipe by Tasty image

Provided by Marigrace Angelo

Time 2h25m

Yield 10 servings

Number Of Ingredients 14

Previous Next

2 medium zucchinis
1 cup light brown sugar
½ cup granulated sugar
4 large eggs
1 cup canola oil
1 tablespoon apple cider vinegar
2 teaspoons McCormick® vanilla extract
2 ½ cups all-purpose flour, divided
½ cup Dutch-process cocoa powder
2 teaspoons baking soda, divided
1 teaspoon kosher salt, divided
½ cup semisweet chocolate chip
1 teaspoon McCormick® Ground Cinnamon
nonstick cooking spray, for greasing

Steps:

Preheat the oven to 350˚F (180˚C).
Trim the ends of the zucchini, then grate on the large holes of a box grater. You should have about 3 cups (450 G) total.
In a large bowl, whisk together the brown and granulated sugars, eggs, canola oil, apple cider vinegar, and vanilla. Fold in the shredded zucchini.
Pour half of the wet ingredients, about 2 cups, into a medium bowl.
In a medium bowl, whisk together 1 cup (125 G)flour, the cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt. Add the cocoa mixture the bowl with half of the zucchini mixture and mix well. Fold in the chocolate chips. Set aside.
In a separate medium bowl, whisk together the remaining 1½ cups (185 G) flour, 1 teaspoon baking soda, ½ teaspoon salt, and the cinnamon.
Fold the dry ingredients into the remaining bowl of wet ingredients.
Grease a 9x5-inch (6 x 12 cm) loaf pan with nonstick spray.
Using 2 ¼-cup measures, alternate scooping the batters to the prepared pan to create a marbled effect.
Bake until a cake tester inserted in the center of the cake comes out clean, 70-80 minutes.
Let the bread cool for 15 minutes in the pan, then transfer to a wire rack to cool completely, about 30 minutes. Slice and serve.
Enjoy!