A change up from regular zucchini bread, this Chocolate Wave Zucchini Bread combines original zucchini bread with a swirl of chocolate zucchini bread down the center.
Course Bread
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Servings 16servings
Calories 202kcal
Author Deborah Harroun
Ingredients
1/3cupunsalted butter
1 1/3cupsgranulated sugar
2eggs
1 1/2cupsgrated zucchini
1/3cupwater
1teaspoonvanilla extract
1 2/3cupall-purpose flour
1teaspoonbaking soda
1teaspoonpumpkin pie spice
1/2teaspoonsalt
1/4teaspoonbaking powder
1/3cupwalnutschopped
3tablespoonsunsweetened cocoa powder
1/3cupmini semi-sweet chocolate chips
Instructions
Preheat the oven to 350ºF. Grease a 9x5-inch loaf pan, or line with parchment and then grease.
In a large bowl, cream together the butter and the sugar. Add the eggs and mix until combined. Add the grated zucchini, water and vanilla; mix to combine.
In another bowl, whisk together the flour, baking soda, pumpkin pie spice, salt and baking powder. Add the dry ingredients to the wet ingredients and stir just until combined. Stir in the walnuts.
Divide the batter in half*. Add the cocoa powder to one half and stir to combine. Stir in the chocolate chips.
Pour the plain batter into the prepared loaf pan. Pour the chocolate batter down the center of the plain batter.
Bake until a tester inserted in the center comes out clean, about 60 minutes. Cool for 10 minutes, then remove from the pan. Cool completely before serving.
Notes
slightly adapted from allrecipes.com*I will often keep the chocolate half at just less than half the batter so that the bread turns out with more of a “wave” effect.Nutrition information provided as an estimate only. Various brands and products can change the counts.