Chocolate Zucchini Bread

Directions

1. 1
   Preheat oven to 350 degrees F. Spray a 9x5 bread loaf pan with cooking spray, then set aside.Grate zucchini over a small bowl; be sure to reserve any juice. Once you have one packed cup, set zucchini aside.In a large bowl, sift together flour, cocoa, cinnamon, salt, baking soda, baking powder, cloves, and allspice. Set aside.Using a stand mixer (or a hand mixer + large bowl), beat sugar, oil, egg, and vanilla together on medium speed until egg is broken up and creamy, about 1-2 minutes..Turn off mixer; add zucchini and liquid to batter, then blend on low speed until incorporated, about another 1-2 minutes.Keeping mixer speed on low, slowly scoop in the dry ingredients, about 1/2 up at a time.
2. 2
   Mix until dry ingredients incorporate and there are minimal clumps, about 2-3 minutes.
3. 3
   Remove bowl from mixer.
4. 4
   Pour in walnuts and use a spatula to gently fold them into the batter.
5. 5
   Pour batter into prepared loaf pan. Batter should be thin enough that it settles easily within the pan. If not, tap the tap a few times on the counter to even it out and release any air bubbles.
6. 6
   Bake bread for 60 minutes or until a tester toothpick comes out clean.
7. 7
   Let bread cook for 15 minutes, then transfer to a wire rack to cool completely.Slice chocolate zucchini bread and serve immediately. Bread can be stored on the counter for 1 week in an airtight container, or in the freezer for up to 6 months.