Chocolate Marble Zucchini Bread

• medium zucchini2
• light brown sugar7¾ oz
• granulated sugar3½ oz
• large egg4
• canola oil1 cup
• apple cider vinegar1 tablespoon
• McCormick® vanilla extract2 teaspoon
• all-purpose flour11 oz
• Dutch-process cocoa powder2 oz
• baking soda2 teaspoon
• kosher salt1 teaspoon
• semisweet chocolate chips3 oz
• McCormick® Ground Cinnamon1 teaspoon
• nonstick cooking spray0

Instructions

1. 1

   Preheat the oven to 350˚F (180˚C).

2. 2

   Trim the ends of the zucchini, then grate on the large holes of a box grater.

3. 3

   You should have about 3 cups (450 G) total.

4. 4

   In a large bowl, whisk together the brown and granulated sugars, eggs, canola oil, apple cider vinegar, and vanilla.

5. 5

   Fold in the shredded zucchini.

6. 6

   Pour half of the wet ingredients, about 2 cups, into a medium bowl.

7. 7

   In a medium bowl, whisk together 1 cup (125 G)flour, the cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.

8. 8

   Add the cocoa mixture the bowl with half of the zucchini mixture and mix well.

9. 9

   Fold in the chocolate chips.

10. 10

    Set aside.

11. 11

    In a separate medium bowl, whisk together the remaining 1½ cups (185 G) flour, 1 teaspoon baking soda, ½ teaspoon salt, and the cinnamon.

12. 12

    Fold the dry ingredients into the remaining bowl of wet ingredients.

13. 13

    Grease a 9x5-inch (6 x 12 cm) loaf pan with nonstick spray.

14. 14

    Using 2 ¼-cup measures, alternate scooping the batters to the prepared pan to create a marbled effect.

15. 15

    Bake until a cake tester inserted in the center of the cake comes out clean, 70–80 minutes.

16. 16

    Let the bread cool for 15 minutes in the pan, then transfer to a wire rack to cool completely, about 30 minutes.

17. 17

    Slice and serve.

18. 18

    Enjoy!