This Double Chocolate Zucchini Bread is moist, fluffy and chocolatey and has all the qualities of an amazing loaf cake! No one will guess that the secret ingredient for this decadent moist chocolate loaf cake is shredded zucchini!
Preheat the oven to 375 degrees F. Spray a mini loaf pan with baking spray and set aside.
In a bowl, place a light towel or kitchen towel at the bottom of a bowl and shred the zucchini over the towel. You'll need about 2 zucchinis which would pack loosely 2 cups of shreds.
Squeeze out the excess water form the zucchini shreds by squeezing the towel or kitchen towel as tight as you can. Take the zucchini shreds and fold them into the batter using a spatula.
Using the same spatula, fold in the chocolate chips and dates. Then pour the batter into a mini loaf pan and bake for 20-24 mins.