DOUBLE-CHOCOLATE CHIP ZUCCHINI CAKE

This fluffy Double-Chocolate Chip Zucchini Bread is easily my favorite recipe to make at the end of Summer when I have some extra zucchini from the Summer around. The batter comes together very easily and when it comes out of the oven the cake is extra chocolatey and perfectly moist.

Other than zucchini, it’s pretty staple items that you definitely have in your cabinet or fridge. Don’t worry if you don’t have vanilla paste, you can just use vanilla extract. It truly reminds me of a chocolate cake that meets a brownie, a must try!

DOUBLE-CHOCOLATE CHIP ZUCCHINI CAKE

Yield: Serves 8

Ingredients:
1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

3/4 teaspoon baking soda

1/4 teaspoon baking powder

1/8 teaspoon salt

2 large eggs

1/4 cup melted coconut oil

1/3 cup sour cream

2/3 cup granulated sugar

1 teaspoon vanilla paste

1 large zucchini, shredded (about 1 1/2 cups)

1 cup semi-sweet chocolate chips

Preheat oven to 350°F. Grease an 8x8 inch pan with butter or  nonstick spray. Set aside.

Instructions:

In a large bowl, add flour, cocoa powder, baking soda, baking powder and salt. Whisk together until combined. 

Mix in the chocolate chips. Set aside.

In another large bowl, whisk the eggs, oil, sour cream, sugar, and vanilla paste together until combined. Slowly pour the wet ingredients into the dry ingredients and gently whisk to combine. Fold in zucchini and chocolate chips. 

Bake for about 50–55 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean. Remove bread from oven and allow to cool in the pan. When cooled, remove bread from pan and serve.