Скачать или смотреть Added zucchini to my chocolate cake it was SOOO good! Who else is making this!

This Double Chocolate Zucchini Bread is basically a brownie in disguise.
Super moist, loaded with chocolate, and the best part? You sneak in 2 cups of zucchini and no one even notices.
It’s the perfect way to use up summer zucchini—and trust me, once you try it, you’ll start buying zucchini just to make this.
Here’s the full recipe:
Dry ingredients:
• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon espresso powder (optional, but great for boosting chocolate flavor)
Wet ingredients:
• 2 large eggs
• ⅓ cup vegetable oil (or melted coconut oil)
• ¼ cup Greek yogurt or sour cream
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 cups shredded zucchini (no need to blot—moisture helps!)
Chocolate:
• 1 cup semisweet chocolate chips
• ¾ cup chopped dark chocolate (or more chocolate chips), plus more for topping
Instructions:
1. Preheat oven to 350°F. Grease and line an 8.5x4.5” loaf pan.
2. Whisk flour, cocoa, baking soda, baking powder, salt, and espresso powder.
3. In a separate bowl, mix eggs, oil, yogurt, sugar, and vanilla until smooth.
4. Stir in zucchini. Add dry ingredients and mix until just combined.
5. Fold in chocolate chips. Pour into loaf pan and top with dark chocolate chunks.
6. Bake for 60–70 min until a toothpick comes out with moist crumbs.
7. Cool 15 min in the pan, then transfer to a wire rack. Slice and enjoy!
It’s rich, gooey, chocolatey perfection—plus a veggie hidden inside.
Let me know if you try it!