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Death By Chocolate Zucchini Bread Recipe

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This recipe for Death By Chocolate Zucchini Bread is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
DRY INGREDIENTS
1 1/4 c. flour
1/2 c. cocoa powder (I used Hershey's Special Dark)
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt

WET INGREDIENTS:
1 c. sugar
1 egg plus 1 egg yolk
1/2 c. butter, melted and slightly cooled
1 tsp. vanilla extract
2 c. grated zucchini (buy two medium)
2/3 c. chocolate chips (I used bittersweet)

GANACHE:
1/2 c. heavy cream
2 c. bittersweet chocolate chips
Directions:
Directions:
Set oven to 350ºF. Lightly spray and line a 9x5 loaf pan with parchment, leaving the ends long so you can lift the cake out for slicing after it has baked. Whisk the dry ingredients together. I like to sift the cocoa powder to get rid of any lumps. Set aside. Whisk the sugar and eggs together until pale and smooth. Beat in the butter and vanilla, then fold in the zucchini. Blend the dry ingredients into the wet, in three stages, blending just until incorporated after each addition, and don't over-beat! Fold in the chocolate chips and spread the batter into the prepared pan. Bake for 50-55 minutes, until a toothpick inserted near the center doesn't come out with wet batter clinging to it. Cool completely on a rack before frosting. To make the ganache, heat the cream to a simmer, then pour over the chocolate chips. Let sit for 3 minutes, then stir until glossy and smooth. Refrigerate until cooled and spreadable, stirring every once in a while to keep it glossy.

 

 

 

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