It’s rich, moist, and fudge-like with a tender crust. The zucchini's taste isn't present at all- it's here for texture and nutritional value. Meet your new guilt-free chocolate crave!
Method of Preparation:
-
Now, preheat your oven to 350°F (175°C). Take an 8x4-inch loaf pan and lightly grease it.
-
Beat the eggs, honey, oil, brown sugar, cocoa, zucchini, and vanilla in a large mixing bowl until smooth. Add the salt, baking soda, baking powder, instant coffee, cocoa, and flour. Mix them well until properly combined.
-
Stir in the zucchini and chocolate chips. Pour the batter into the prepared pan.
-
Bake in the lower rack for 65-75 minutes or until a toothpick inserted in the center comes out clean.
-
Let cool completely in the pan before serving.
Chef's Tip:
The leftover bread should be stored well-wrapped in an airtight container at room temperature for up to 5 days.
Go to BabaMail
