Full of chocolate, you won't even realize there is zucchini in this delicious, moist chocolate zucchini bread! A delicious way to sneak some extra veggies into your diet!
After coming home from a trip last week, I went out to our garden. Everything had grown so much in just a week of time. It’s amazing how much everything can grow in just a short period of time. The tomatoes were so big that they were falling over. The onions were poking their bulbs above the dirt. And the zucchini was taking over the bed they were in. I picked 4 very large zucchini.
Well this week we had another dessert night with some of the people in my neighborhood. We started inviting people over for dessert or Saturday breakfast at least once a month about a year ago. It’s funny. I always get really anxious about it after we’ve sent out the invites. No matter how well I know the people that are coming, I worry they won’t like the food we serve. Or we won’t have enough food. Or that I won’t know what to say and we won’t connect. Or that people will think I am weird for inviting them to come. Or. Or. Or.
But then they come, and it’s great! We don’t always have a ton in common, but that’s fine. We’ve started to get to know each other. We actually know each other's names. We say hi to each other when we see each other on the street. It’s just really nice to know my neighbors. And sometimes we even become friends
Well, we had this dessert night planned this week, and we had a ton of zucchini, so it just made so much sense to make zucchini bread as one of the desserts. And because it was a dessert night, chocolate zucchini bread made so much sense. I found this recipe on twopeasandtheirpod.com, though I changed the recipe slightly for my needs.
1 cup flour
½ cup cocoa
1 teaspoon baking soda
¼ teaspoon salt
2 eggs, at room temp
¼ cup butter, melted and cooled slightly
3 tablespoons vegetable oil
1 teaspoon vanilla extract
2/3 cup brown sugar
2 cups grated zucchini
1 cup chocolate chips
Preheat oven to 350. Grease loaf pan and set aside.
In a small bowl combine flour, cocoa, baking soda, and salt.
In another bowl combine eggs, butter, oil, brown sugar and vanilla. Stir in flour mixture. Add zucchini and stir until just combined.
Stir in chocolate chips, reserving a few to sprinkle on top of the loaf. Pour into greased loaf pan. Sprinkle remaining chocolate chips on top.
Bake 45-55 minutes or until toothpick comes out clean. Cool bread in pan about 10-15 minutes. Remove from pan and let cool on a cooling rack. It helps to run a knife around the edge of the loaf before tipping it out of the pan. Let cool completely before serving.
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