Chocolate Zucchini Bread
Is it a a bread? Is it a cake? It's chocolatey good, but still counts as "healthy" since, you know, zucchini
Ingredients
- 4 cups grated, well drained zucchini (**see notes below)
- 2 1/2 cups flour
- 1/2 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 1/2 cup sugar
- 2 eggs
- 3/4 cup unsalted butter, melted
- 1/2 tsp almond extract
- 1 tsp vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat oven to 325 degrees and grease two 8"x4" loaf pans
- Whisk the flour, cocoa, salt and cinnamon until clumps are gone.
- In another large bowl, combine the sugar and eggs stirring with a large wooden spoon until smooth.
- Add the melted butter and extracts. Beat with spoon until smooth. Add the zucchini
- Add the flour mixture in two additions, stirring well after each. Stir in chocolate chips.
- Divide batter equally between loaf pans and bake for 50-55 minutes. Check with a kitchen thermometer–quick breads are done when their internal temperature reaches 190 degrees.
- Remove from oven and cool in pan on wire rack for 5 minutes. Remove from pan and completely on wire rack.
Notes
- The best place to find zucchini is from your local farmer. Skip the skinny little ones–those are best for sauteing or grilling. You want the big ones for baking. I typically prep my zucchini the day that I buy it, and then refrigerate until I use it–1-2 days, or freeze it. Wash the zucchini and cut off the stem at either end. Using the large holes on a box grated, grate the entire zucchini. You’ll have a mound of very wet zucchini. Lay a thin kitchen towel on the counter–cotton or linen tea towels are great for this–and place the zucchini in the center. Roll up the zucchini inside and wring the towel over the kitchen sink. You’ll be amazed at the amount of liquid that will release. Carefully dump the zucchini onto a baking sheet or parchment lined counter. Let air dry for 30 minutes or so. Measure zucchini into portions and place in ziploc bags. I usually bag into 4 cup bags for Chocolate bread and 3 cup bags for regular zucchini bread. You can bake the day you prep, or refrigerate zucchini and use within 1-2 days.