Ingredients
Scale
- 3 cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup cocoa powder (not Dutch processed)
- 2 tsp cinnamon
- 2 tsp baking soda
- 1 tsp salt
- 3 eggs
- 1 cup canola oil
- 2 tsp vanilla extract
- 4 cups grated zucchini
- ¾ cup chocolate chips
- Peanut Butter Topping
- 1 cup confectioners’ sugar
- ¼ cup peanut butter
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the Pans: Line 2 loaf pans with parchment paper and lightly spray with cooking spray. Set aside.
- Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, cinnamon, baking soda, and salt.
- Add Wet Ingredients: Mix in the eggs, canola oil, and vanilla with a large spatula. The mixture will be quite dry and pasty until you incorporate the zucchini.
- Combine Ingredients: Fold in the grated zucchini and then add the chocolate chips. Transfer the batter to your prepared loaf pans and smooth the top.
- Bake: Bake for 60-80 minutes or until a toothpick inserted into the center comes out clean.
- Prepare the Peanut Butter Topping: While the loaves are cooling, combine the confectioners’ sugar, peanut butter, milk, and vanilla in a small bowl and whisk until smooth. Drizzle this mixture over the loaves before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
Nutrition
- Serving Size: 2 loaves
- Calories: 400 kcal per serving