Ingredients
Method
- Preheat oven to 350°F (175°C).
- Grease a 9x5 inch loaf pan, coating the bottom and sides evenly.
- In a large bowl, whisk together cocoa powder, all-purpose flour, baking soda, baking powder, salt, cinnamon, and espresso powder.
- Set the dry mixture aside.
- In a second large bowl, whisk together vegetable oil, granulated sugar, and packed brown sugar until well combined.
- Add room temperature eggs and vanilla extract to the wet mixture.
- Whisk until the mixture is smooth and slightly lighter in color.
- Fold in the mashed bananas until just incorporated.
- Add the finely shredded and squeezed-dry zucchini.
- Fold gently to distribute the zucchini evenly throughout the wet mixture.
- Pour the wet ingredient mixture into the bowl with the dry ingredients.
- Using a spatula or wooden spoon, gently fold the two mixtures together.
- Stir just until the dry ingredients are moistened and no flour streaks remain (about 10-15 gentle folds).
- Fold in the semi-sweet chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan.
- Smooth the top gently with a spatula.
- Place the pan in the preheated 350°F (175°C) oven.
- Bake for 45-60 minutes.
- Check for doneness by inserting a toothpick into the center; it should come out with just a few moist crumbs.
- Remove the bread from the oven.
- Let it cool in the pan for 10-15 minutes.
- Turn the bread out onto a wire rack.
- Cool completely before slicing.
Notes
Always squeeze as much moisture as possible from the shredded zucchini to prevent a soggy bread.
Use room temperature eggs for a smoother, more uniform batter.
Avoid overmixing the batter; mix only until just combined to keep the bread tender.
For the best texture, allow the bread to cool completely before slicing.
Use room temperature eggs for a smoother, more uniform batter.
Avoid overmixing the batter; mix only until just combined to keep the bread tender.
For the best texture, allow the bread to cool completely before slicing.