We have been given some huge zucchinis by some friends from church and I didn't know what to do with them! Then I remembered that one of the ladies in our previous church brought some chocolate zucchini bread and I got to taste it there and couldn't believe it had vegetable in it! It was so moist and really tasty and with no hint at all that there's zucchini in it, just plain good chocolate yummy-ness in each bite. I was hooked!
However, I never really tried to make one until this week, when we had extra zucchinis. I already had a great recipe for blueberry zucchini bread so I thought I'll just tweak it a little and add some cocoa powder and of course for extra flavor choco chips (or chunks, if you prefer that)! I was amazed at how yummy and moist it came out. The chocolate flavor is subtle yet distinct and each mouthful makes you want to have another bite or two! Am glad that when we have zucchinis aplenty I can make this or the blueberry version if I have some fresh berries at hand. And yes, my husband who always loved zucchini bread anyway, truly enjoyed it and had a few slices....(I won't tell how many!). Please enjoy with your favorite coffee or tea and yes, since there's some vegetables in it - you can safely indulge, right? :)
1 1/2 cups all purpose Flour
1/4 cup unsweetened Cocoa or Cacao powder*
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 teaspoon Salt
2 large Eggs
1 1/2 cups, shredded/grated Zucchini
1 cup Sugar (white)
1/2 cup Vegetable or any neutral flavored oil*
1 teaspoon Vanilla extract1 cup chocolate chips or chunks (rolled/coated in 2 Tablespoons Flour)
*For this version, I used raw Cacao powder.
*I used Grape seed Oil.
Preheat the oven to 350F. Lightly grease (or butter) a loaf pan.
Whisk together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
In a separate bowl, lightly beat the eggs. Add the zucchini, sugar, oil, and vanilla extract and beat until smooth.
Pour the wet ingredients into the dry ingredients and mix just until combined.
Fold in the chocolate chips (including the extra flour with it).
Transfer to the prepared loaf pan.
Bake in the preheated oven for about 50-60 minutes or until a tester inserted in the middle comes out clean.
Let cool in the pan for about 10 minutes and then transfer to a wire rack to cool completely.