Chocolate Zucchini Bread

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Everyone knows it’s fall when you see a surge of zucchini recipes around Foodgawker, TasteSpottings, Pinterest & other foodie gathering spots. Chocolate Zucchini bread is one of my long term favourites – perfectly moist, perfectly chocolately, perfectly awesome.

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This recipe was originally adapted from Slice of Feist‘s great food blog.

  • 1 & 1/2 Cups Shredded Zucchini
  • 1 Cup All Purpose Flour
  • 1/2 Cup high quality Unsweetened Cocoa Powder
  • 1 Teaspoon Baking Soda
  • 1/4 Teaspoon Baking Powder
  • Dash of salt
  • 1/2 Teaspoon Ground Cinnamon
  • 1/2 Cup Canola Oil
  • 1/2 Cup Sugar
  • 1/2 Cup packed Brown Sugar
  • 2 Eggs
  • 1 Teaspoon Vanilla Extract
  • 3/4 Cup Dark Chocolate Chips
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In a mixer, combine your oil, sugars and vanilla. Mix in your eggs and shredded zucchini. In a separate bowl, sift together your flours, salt, cinnamon, baking soda and baking powder. Slowly add the dry mixture into the wet and beat until combined. Mix in your chocolate chips.

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Scrape your batter into a greased loaf pan or cupcake liners/tins, and bake at 350ºF degrees for 50-65 minutes (and the muffins about 25-30 minutes), or until done.

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Eat these with a smile on your face. After all, you are eating vegetables. :)

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– Carlene

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3 responses to “Chocolate Zucchini Bread

  1. What is unsweetened cocoa flour? Do you mean cocoa powder?

  2. Pingback: Is that a zucchini in your pocket….? « frenchpressing

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