Both times I’ve made this, nones the wiser about the zucchini. It tastes like a super moist, super chocolatey quick bread. Sometimes the green zucchini skin color shows up in the traditional version and deters young eaters – not so with this much chocolate. There are a ton of recipes out there and I mixed and matched what I found. This makes two 9 or 10 inch loaves. Lots of kids, lots of adults tried this one with raves all around. I would think you could improvise with flours, sugars and oils to good results. Let me know if you do!
Double Chocolate Zucchini Bread
Makes 2 (9 or 10 inch) loaves
3 1/2 c. seeded, shredded zucchini, slightly squeezed dry*
4 large eggs
1/2 c. avocado oil
1/2 c. plain Greek style yogurt
1 c. sugar
2 tsp. vanilla
2 c. all purpose flour
1 c. unsweetened cocoa
1 1/2 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. salt
1 tsp. instant coffee granules
1 1/2 c. bittersweet chocolate chips
*trim ends of zucchini and halve, lengthwise. Scrape out seeds with spoon. Shred on largest holes of cheese grater. Wrap in clean kitchen towel and squeeze dry to remove some of the liquid (but don’t go nuts – a little moisture left in will keep the bread moist)
- Heat oven to 350 degrees and spray two metal loaf pans (9 or 10 inch will both work) with nonstick spray.
- Place zucchini in large mixing bowl. Add eggs, oil, yogurt, sugar, and vanilla and whisk until combined.
- In a smaller mixing bowl, whisk flour, cocoa, baking soda, baking powder, salt and coffee until combined. Add to wets. Fold to combine.
- Add chips, fold to combine.
- Divide batter between prepared pans and bake for 45-50 minutes or until no longer wet in the center. Let sit in pans about 10 minutes. Turn out to wire rack to cool completely.
