Chocolate Marble Zucchini Bread

This twist on zucchini bread combines the best of both worlds: cinnamon and spice with decadent triple chocolate. Don’t worry about squeezing excess liquid from the zucchini — it will keep the bread moist! Before you bake, swirl the two batters together with a skewer or knife for a perfect marbling effect. For the best slice, let the bread cool completely before serving — but you might not be able to wait that long!

Instructions

1. 1

   Preheat the oven to 350˚F (180˚C).

2. 2

   Trim the ends of the zucchini, then grate on the large holes of a box grater. You should have about 3 cups (450 G) total.

3. 3

   In a large bowl, whisk together the brown and granulated sugars, eggs, canola oil, apple cider vinegar, and vanilla. Fold in the shredded zucchini.

4. 4

   Pour half of the wet ingredients, about 2 cups, into a medium bowl.

5. 5

   In a medium bowl, whisk together 1 cup (125 G)flour, the cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt. Add the cocoa mixture the bowl with half of the zucchini mixture and mix well. Fold in the chocolate chips. Set aside.

6. 6

   In a separate medium bowl, whisk together the remaining 1½ cups (185 G) flour, 1 teaspoon baking soda, ½ teaspoon salt, and the cinnamon.

7. 7

   Fold the dry ingredients into the remaining bowl of wet ingredients.

8. 8

   Grease a 9x5-inch (6 x 12 cm) loaf pan with nonstick spray.

9. 9

   Using 2 ¼-cup measures, alternate scooping the batters to the prepared pan to create a marbled effect.

10. 10

    Bake until a cake tester inserted in the center of the cake comes out clean, 70–80 minutes.

11. 11

    Let the bread cool for 15 minutes in the pan, then transfer to a wire rack to cool completely, about 30 minutes. Slice and serve.

12. 12

    Enjoy!

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