Marbled Chocolate Zucchini Bread Wednesday, August 6, 2014


1/2 cup plus 2 tsp canola oil, plus more for the pan
1 1/2 cups all-purpose flour (7 ounces)
5 ounces semisweet chocolate, melted
1 1/2 tsp cinnamon
1 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1 cup sugar
2 large eggs, lightly beaten
1 1/2 tsp pure vanilla extract
2 packed cups shredded zucchini (9 ounces)


Heat oven to 350 deg. Brush an 8½-by-4½-inch loaf pan with oil and dust with flour, tapping out the excess. (or spray with baking spray) Stir together the chocolate and 2 tsp of the canola oil. Set aside to cool to room temperature. Whisk together the flour, cinnamon, baking powder, baking soda, and ¾ tsp salt in a medium bowl; set aside. In a separate bowl, whisk together the remaining ½ cup canola oil, sugar, eggs, and vanilla. Stir in the zucchini. Add the wet ingredients to the dry ingredients and blend until combined, about 1 minute. Transfer half the batter to the prepared pan. Pour half the chocolate into the pan. Repeat with the remaining batter and chocolate. Using a table knife, swirl the chocolate and batter together to create a marbled pattern. Make sure to incorporate the batter at the bottom. Bake until a tester inserted in the center comes out clean, 60 to 70 minutes. Cool in the pan for 15 minutes. Transfer to a wire rack and let cool completely.


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