Do you have a lot of zucchini this summer? If so, this is a great way to use it. This treat is super chocolate-y, super moist (in fact it gets even more moist on day two), super easy to make and freezes very well.
(2) one ounce squares of unsweetened chocolate (melted)
3 large eggs
3/4 cup brown sugar
3/4 cup white sugar
1 cup vegetable oil (I used canola)
2 cups shredded zucchini (squeezed dry then measured)
2 teaspoons vanilla
2 + 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
1/2 cup unsweetened cocoa
3/4 cup semisweet chocolate chips
Things to do first:
1. Preheat your oven to 350°
2. Toss the chocolate chips into the measured flour to get them well coated,that way they won't sink to the bottom of the bread as it cooks.
3. Grease two large (9" x 5") loaf pans. I lined mine with parchment and then greased the parchment (this bread tries to stick to the pan if you go light on this step, but with the parchment paper, the zucchini bread tips right out.
4. Shred the zucchini then squeeze some of the water out of it (with your hands) before you measure it.
Directions:
In large mixing bowl (I used my stand mixer), combine eggs, sugar, oil, grated zucchini, vanilla and melted chocolate. Mix until smooth.
Next, add flour (that you've stirred the chocolate chips into), cocoa, baking powder, baking soda, cinnamon and salt. Mix until well combined, smooth and shiny (just takes a 30 seconds or so).
Pour batter into 2 well greased large loaf pans and bake at 350° for 60 to 70 minutes (my electric oven takes exactly 60 minutes) or until a toothpick inserted into tallest part of the bread comes out clean. Don't over cook.
Cool in pans on a rack for 15 minutes, then remove from pans. Wrap the bread in plastic wrap while they are still hot. This keeps a lot of the moisture inside of the zucchini bread as it cools. Don't slice the bread until it cools down completely.
If you are going to freeze them, cool completely, then double wrap them or wrap them in plastic wrap and put in a Ziploc freezer bag.
FUN TIP: If your children are picky eaters, just peel the zucchini before you shred them, that way you won't hear "Mom, what are these green specs?" They won't even know that the zucchini is in there!!
(2) one ounce squares of unsweetened chocolate (melted)
3 large eggs
3/4 cup brown sugar
3/4 cup white sugar
1 cup vegetable oil (I used canola)
2 cups shredded zucchini (squeezed dry then measured)
2 teaspoons vanilla
2 + 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
1/2 cup unsweetened cocoa
3/4 cup semisweet chocolate chips
Things to do first:
1. Preheat your oven to 350°
2. Toss the chocolate chips into the measured flour to get them well coated,that way they won't sink to the bottom of the bread as it cooks.
3. Grease two large (9" x 5") loaf pans. I lined mine with parchment and then greased the parchment (this bread tries to stick to the pan if you go light on this step, but with the parchment paper, the zucchini bread tips right out.
4. Shred the zucchini then squeeze some of the water out of it (with your hands) before you measure it.
Directions:
In large mixing bowl (I used my stand mixer), combine eggs, sugar, oil, grated zucchini, vanilla and melted chocolate. Mix until smooth.
Next, add flour (that you've stirred the chocolate chips into), cocoa, baking powder, baking soda, cinnamon and salt. Mix until well combined, smooth and shiny (just takes a 30 seconds or so).
Pour batter into 2 well greased large loaf pans and bake at 350° for 60 to 70 minutes (my electric oven takes exactly 60 minutes) or until a toothpick inserted into tallest part of the bread comes out clean. Don't over cook.
Cool in pans on a rack for 15 minutes, then remove from pans. Wrap the bread in plastic wrap while they are still hot. This keeps a lot of the moisture inside of the zucchini bread as it cools. Don't slice the bread until it cools down completely.
If you are going to freeze them, cool completely, then double wrap them or wrap them in plastic wrap and put in a Ziploc freezer bag.
FUN TIP: If your children are picky eaters, just peel the zucchini before you shred them, that way you won't hear "Mom, what are these green specs?" They won't even know that the zucchini is in there!!
ENJOY !!
