Chocolate Marble Zucchini Bread
A fluffy and moist zucchini bread loaf marbled with chocolate.
- 2 medium zucchinis
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 4 large eggs
- 1 cup canola oil
- 1 tbsp apple cider vinegar
- 2 tspn vanilla extract
- 2 1/2 cups flour
- 1/2 cup Dutch-process cocoa powder
- 2 tspn baking soda
- 1 tspn kosher salt
- 1/2 cup semisweet chocolate chips
- 1 tspn ground cinnamon
- nonstick cooking spray for greasing
Preheat your oven to 350˚F.
Trim ends of zucchini and grate.
Whisk together brown and granulated sugars, eggs, canola oil, apple cider vinegar, and vanilla in a large bowl and the fold in shredded zucchini.
Pour about 2 cups of the wet ingredients into a medium-sized bowl.
In another medium-sized bowl, whisk together 1 cup flour, cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt. Add mixture to the bowl with half of the zucchini mixture and mix well. Fold in chocolate chips and set aside.
In a another medium bowl, whisk together remaining 1½ cups flour, 1 teaspoon baking soda, ½ teaspoon salt, and cinnamon.
Fold dry ingredients into remaining bowl of wet ingredients.
Grease a 9x5-inch loaf pan.
Scoop in the two batters alternating after every 2 cups to create a marbled effect.
Bake until a toothpick comes out clean in the middle, about 70-80 minutes.
Let bread cool then slice and serve.