3.3ounce Mexican chocolate tablet, shredded into a powder
½cupunsalted butter, melted
Instructions
Preheat oven to 350 degrees F.
Place the grated zucchini in a colander over a bowl to drain any excess moisture.
Grease two 5 by 9 inch loaf pans.
In a large bowl, whisk together flour, baking soda, and ground cinnamon.
In another bowl, whisk together sugar, eggs, vanilla, and salt. Stir in the chocolate, zucchini, and melted butter.
Combine the flour mixture to the sugar egg zucchini mixture and stir until well incorporated.
Divide the batter equally between two greased loaf pans.
Bake for 45-50 minutes or until a toothpick inserted in center comes out clean.
Let pans cool for 10 minutes before removing from to a wire rack to cool.
Notes
Here are a few variations to consider:
Dairy-Free - Swap in plant-based butter.
Vegan - Use plant-based butter and swap in 1/2 cup of soda water (or your favorite vegan egg replacement) for the eggs.
Add-Ins - Make things a little more texturally interesting by adding up to 1/2 cup of mix-ins like chocolate chips or toasted nuts.
Muffins - Pre-portion your zucchini bread by baking it in muffin tins rather than a loaf pan. Just be sure to adjust the cooking time down. I suggest starting to check them around the 20-minute mark.
Expert Tips:
Feel free to halve the recipe for a single loaf.
Quickly shred the zucchini using a food processor fitted with the shredding blade instead of your box grater.
Store Mexican chocolate zucchini bread at room temperature for up to 3 days, in the refrigerator for up to a week, or in the freezer for up to 3 months.