Friday, September 21, 2012

Double Chocolate Zucchini Bread

Ok, so I've got one last zucchini treat up my sleeve for the season.  Maybe you still have some squash lingering in the garden or saw them at the farm stand.  Or maybe you took my advice and shredded, drained and froze it so that you can enjoy more zucchini treats between now and next summer.  No matter how you get your hands on some zucchini, you'll be glad you did when you bake up this tasty bread.  A double dose of chocolate makes this bread so rich and delicious, you'll forget about the extra fiber from the added veggies.  And the zucchini adds moisture so this bread has a perfect crumb and makes a delicious treat for breakfast or a snack.  Chocolate chips strewn throughout provide sweet bursts of flavor, still a little melty if you want to indulge before it's cooled completely.

Not wanting to make a regular Zucchini Bread again, I was tickled with Michelle at Brown Eyed Baker posted this recipe just before my zucchini plant went berserk.  I knew I'd have lots of squash to play with and wanted to try the chocolate-zucchini combo, which did not disappoint.   I'm super pleased with how this turned out and am so glad I made mini loaves so I could share them and freeze them to enjoy later.  Especially since I doubled up the recipe and got six mini loaves in all.  And I'm glad I still have more zucchini in the freezer to make this on a dreary winter day when I need chocolate but want to feel a little better about eating it.

Double Chocolate Zucchini Bread


3 1/3 cups flour
2/3 cup cocoa powder
2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
4 eggs
1 cup vegetable oil
1 cup brown sugar, packed
2/3 cup honey
2 teaspoons vanilla extract
4 cups shredded zucchini, squeezed of excess water
2 cups semi sweet chocolate chips

In a medium bowl, whisk together flour, cocoa powder, salt, baking powder and baking soda.

In a large bowl, whisk eggs, oil, brown sugar, honey and vanilla extract.

Gradually stir the flour mixture into the egg mixture until all the flour is incorporating.  (Note: The batter will get thick and it will be more like folding than stirring to ensure everything is incorporated.)

Stir in zucchini and chocolate chips to distribute throughout.

Divide batter among six greased mini-loaf pans.  (Note: I use a large ice cream scoop to divide batter evenly--between 2 & 3 scoops per loaf.)

Bake at 350 degrees F for 40-45 minutes or until a tester inserted in the center comes out with just crumbs and tops are set and shiny.

Cool in pan for about 15 minutes before removing to wire racks to cool completely.

Store tightly wrapped or in a sealed container at room temperature or wrap in foil and freeze.

Makes 6 mini loaves.

Happy Baking,
The Cookie Princess

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