Chocolate Inferno Zucchini Bread
Rated 4.4 stars by 8 users
Category
Appetizers & Desserts
Author
John Conklin
Servings
4
Prep Time
5 minutes
Cook Time
50 minutes
Enjoy making homemade bread from the comfort of your kitchen? This Zucchini bread will be a family favorite, and it's made with cocoa powder, cozy cinannomon spice, our Carolina Reaper Powder for that extra kick, and summer's favorite vegetable.
The best part of making the Chocolate Inferno Zucchini Bread is how simple it is to make this and, most importantly, has the right kick from the Carolina Reaper powder/flakes which you can add more or less than the required amount. Try making this sweet, moist, delicious bread for your next baking project! Thank you John for submitting this delightful recipe!
Ingredients
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1/2 cup (1 stick) melted butter
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1/2 cup unsweetened cocoa powder, plus more for pan
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1 1/4 cup all-purpose flour
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1 tsp. baking soda
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1 tsp. ground cinnamon
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1/4 tsp. Carolina Reaper Powder or flakes (or another dried superhot)
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1/4 tsp. kosher salt
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1 cup sugar
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1 large egg
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1 large egg yolk
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1 tsp. pure vanilla extract
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2 cups grated zucchini
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1/2 cup semisweet chocolate chips
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Optional - pinch of flaked sea salt for topping before cooking.
Directions
Preheat oven to 350°.
Grease or line with parchment a 9"x5" loaf pan and dust with cocoa powder, tapping out any excess.
In a large bowl, whisk together flour, cocoa powder, baking soda, cinnamon, pepper powder and salt.
In another large bowl, stir together sugar, egg, and egg yolk until smooth, 1-2 minutes.
Add melted butter and vanilla and mix until smooth, then fold in zucchini.
Gradually add flour mixture, then fold in chocolate chips. Transfer batter to prepared pan.
Bake until a toothpick inserted into center comes out clean, about 50 minutes.
Let bread cool in pan 10 minutes, then remove and place onto a wire rack to cool completely.
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