So. Much. Zucchini.
We have an abundant amount of zucchini growing in our garden. And while I love to make zoodles and roasting zucchini for dinner, I don’t want it THAT often! I am thrilled, however, that I have more than enough to make delicious Marbled Zucchini Bread for my friends and neighbors. It is so simple too.
How does she do that? Is she a magician?
Now I am sure you are asking yourself, HOW DOES SHE MAKE IT MARBLED? No, you’re not asking yourself that? Well, I am going to tell you anyway. You make one batch of Zucchini Bread dough, split it in half and put in to 2 bowls. Add cocoa powder to one to give it the cocoa flavor and coloring. GENIUS RIGHT? Mind blown!
Once you have that done, add one scoop of each batter into the greased loaf pan, alternating. So plop in a scoop of regular batter and a scoop of cocoa batter. Once your loaf pan is full, use a butter knife to give it some swirls. Don’t over swirl it, you want it to look marbled and not have it blend into one light brown color!
That’s it! Super simple, moist (I hate that word) and delicious!
Put them in disposable loaf pans, wrap in cellophane, tie with a cute bow and give to neighbors!
More yummy bread recipes from AWLO:
My favorite loaf pan
- 1 1/2 cups zucchini, seeded and grated (do not drain liquid)
- 1 cup granulated sugar
- 1/4 cup light brown sugar, lightly packed
- 1/2 cup unsweetened applesauce
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cocoa powder
- Preheat oven to 350 degrees
- Grease a 9x5 inch loaf pan with cooking spray
- In a large bowl, add grated zucchini, sugar, brown sugar, applesauce, oil, eggs and vanilla. Whisk until combined
- In a separate bowl, add flour, baking powder, baking soda, salt and cinnamon, whisk together
- add dry mixture to wet mixture one cup at a time until just combined, do not overmix (it will make the bread more dense)
- Pour half of the batter into another bowl and add the cocoa powder, mix until combined
- Using a large spoon, add a scoop of regular batter and a scoop of cocoa batter, alternating between the 2
- Using a butter knife, swirl the batter until desired marbled look
- Bake for 50-60 minutes. Insert a toothpick into the center of the loaf once done baking to make sure it comes out clean. If batter still remains on toothpick, bake for a couple more minutes
- Cool in the pan for about 10 minutes. Remove from pan to wire rack to let it cool completely before slicing
- Store in the refrigerator covered. Will last for a week (or in our case, a day because it was devoured!)
- You can also freeze this bread. Wrap in plastic wrap and store in airtight container. Freeze up to 2 months. thaw in fridge when ready to eat.
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