Salted Chocolate Zucchini Bread

Instructions

1. 1

   Preheat oven to 180°C (350°F) and grease a 20x20cm loaf pan.

   Tip: Line the pan with parchment paper for easy removal.

2. 2

   In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and baking soda.

   Tip: Use a whisk to ensure the dry ingredients are well combined.

3. 3

   In a large bowl, combine zucchini, chocolate chips, and butter. Beat with an electric mixer until well combined.

   Tip: Make sure the mixture is smooth and there are no lumps.

4. 4

   Beat in eggs one at a time, followed by vanilla extract.

   Tip: Use a spatula to scrape down the sides of the bowl and ensure all ingredients are incorporated.

5. 5

   Gradually add the dry ingredients to the wet ingredients and mix until just combined.

   Tip: Do not overmix the batter.

6. 6

   Add salt and mix until combined.

   Tip: Use a spatula to distribute the salt evenly.

7. 7

   Pour batter into the prepared loaf pan and smooth the top.

   Tip: Use a spatula to create a smooth surface.

8. 8

   Bake for 40 minutes or until a toothpick inserted into the center comes out clean.

   Tip: Let the bread cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

9. 9

   Let the bread cool completely before slicing and serving.

   Tip: This bread is best served at room temperature, but can be stored in an airtight container at room temperature for up to 3 days.