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Just look at what we have here! Yes, it's a beautiful loaf of decadent, rich dessert bread. But more importantly, it's a decadent, rich dessert bread with all sorts of zucchini.  It's amazing, it's super

Total time

1 minutes




  • ¼ cup unsalted butter (softened)
  • ¼ cup canola or grapeseed oil
  • ¾ tbsp brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 cup whole wheat pastry flour*
  • 1 cup dark chocolate cocoa powder
  • ¼ tsp coarse salt
  • 2 tsp baking powder
  • 2 cups grated zucchini (about 2 medium zucchini)
  • ½ cup + 2 Tbsp. dark chocolate chips (divided)


  1. Preheat the oven to 350 degrees. Grease and flour a loaf tin. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, oil, brown sugar and vanilla extract until light and fluffy, then beat in the eggs one at a time until combined. In a separate medium bowl, whisk together flour, cocoa powder, salt and baking powder. With the mixer on low, slowly add flour mixture into the wet ingredients until just combined. Fold in zucchini and ½ cup dark chocolate chips. Transfer the batter to the loaf tin and spread out using a spatula or the back of a spoon. Top with remaining 2 tablespoon chocolate chips. Bake for 45-55 minutes, until the bread has risen and a toothpick inserted into the center comes out almost clean. Let the bread cool in the pan for 10 minutes before turning out onto a wire rack to finish cooling. Slice to serve.

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