Chocolate zucchini bread

raw zucchini -1 1/2 cups (360 ml) shredded or 225 grams

All-purpose flour -1 cup (130 grams)

cocoa powder - 1/2 cup (45 grams) unsweetened natural sifted

Baking soda -3/4 teaspoon

Baking powder -1/4 teaspoon

Salt -1/4 teaspoon

Ground cinnamon -1/4 teaspoon (optional)

Semi sweet or bittersweet chocolate chips -3/4 cup (180 ml)

Eggs -2 large

Vegetable oil -1/2 cup (120 ml)

Granulated white sugar -1/2 cup (100 grams)

Light brown sugar -1/2 cup (105 grams) firmly packed

Pure vanilla extract- 1 teaspoon

Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven.
Grease a 9 x 5 x 3 inch loaf pan.
Grate the zucchini, using a medium sized grater. Set aside.
In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon. Then fold in the chocolate chips.
In another large bowl whisk the eggs.
Then add the oil, sugars, and vanilla extract and whisk until well blended (can use an electric hand mixer or a stand mixer).
Fold in the grated zucchini.
Then fold into the flour mixture, stirring just until combined.
Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes.
Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely.
This bread can be stored at room temperature for several days, or it can be frozen.

Anne's South Indian Kitchen