Ingredients
Method
Prepare Ingredients and Oven:
- Preheat your oven to 350°F (175°C).
- Grease two 9x5-inch loaf pans generously with butter or nonstick spray.
- Grate the zucchini and ensure it is well-drained by pressing with a paper towel.
2. Melt the Chocolate:
- Place the unsweetened chocolate squares in a microwave-safe bowl.
- Heat in 15-second intervals, stirring after each, until fully melted (approximately 1 to 3 minutes).
3. Mix Wet Ingredients:
- In a large mixing bowl, use an electric mixer to combine sugar, zucchini, vegetable oil, eggs, and vanilla extract.
- Add the melted chocolate and mix until smooth.
4. Combine Dry Ingredients:
- Gradually add flour, baking soda, salt, and cinnamon to the wet ingredients. Mix until just combined to avoid overworking the batter.
5. Fold in Chocolate Chips:
- Gently fold the semisweet chocolate chips into the batter for added richness and texture.
6. Pour Batter into Loaf Pans:
- Divide the batter evenly between the prepared loaf pans.
7. Bake the Bread:
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve:
- Allow the loaves to cool in the pans for about 10 minutes.
- Transfer to a wire rack to cool completely before slicing.
Notes
- Drain Zucchini Properly: Excess moisture from the zucchini can make the bread too wet. Use a paper towel or cheesecloth to remove water.
- Storage: Wrap cooled bread tightly in plastic wrap or store in an airtight container for up to 3 days at room temperature or 1 week in the refrigerator.
- Freezing: Freeze whole loaves or slices by wrapping in plastic wrap and aluminum foil. Freeze for up to 3 months.
- Variations: Add chopped nuts, dried fruit, or shredded coconut for extra flavor and texture.