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.
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
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.
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.
Eat these with a smile on your face. After all, you are eating vegetables. 🙂
What is unsweetened cocoa flour? Do you mean cocoa powder?
Yes! Sorry about that, must have been half asleep when writing that!