Ingredients: |
Ingredients: 1 cup all-purpose flour (or half AP and half wheat)
1/2 cup cocoa powder (Dutch process if possible)
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, at room temperature
1/4 cup butter, melted and slightly cooled
1/4 cup canola, vegetable oil, or melted coconut oil
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
1 1/2 cups packed shredded zucchini
1 cup semisweet chocolate chips, divided
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Directions: |
Directions:1. Preheat oven to 350 F. Grease a 9"x5" loaf pan.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Make sure to break up any lumps of baking soda or you'll have really salty spots in your bread. Set aside.
3. In a large bowl, mix eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. Stir the dry ingredients into the wet ingredients. Fold together with a rubber spatula/scraper. Don't over mix. When most of the dry streaks are gone, stir in the shredded zucchini until just combined, but don't over mix. Stir in 3/4 cup of chocolate chips.
4. Pour batter into pan. Sprinkle remaining chocolate chips over the top of the uncooked loaf. Bake for 50-60 min or until a toothpick inserted into the center comes out clean (aside from melted chocolate chips).
5. Cool in pan (on a wire rack) for 15 minutes. Remove from pan and cool until just warm. (If you don't take it out of the pan the crust will be soggy from steam.) Cut into slices and serve.
Note: This bread freezes really well. Wrap the completely cooled loaf (unsliced or sliced) in plastic wrap and then foil. You can thaw the whole loaf later to eat, or you can slice off a piece from the frozen loaf and warm it on half power in the microwave and it tastes fresh complete with melty chocolate chips. Yum. |
This recipe for Chocolate Zucchini Bread (Two Peas and their Pod) is from