My mom was going away for awhile and gave me this absolutely massive zucchini. I was racking my brain to think of all the possible recipes I could try to use up this monster of a vegetable. I used my hibachi recipe and I still had more to use, then it hit me. ZUCCHINI BREAD. So moist (ew) and delicious, I had to make some. I prefer chocolate zucchini bread, it packs more flavor, at least I think so. The recipe is used from Chocolate Covered Katie, I changed a few things but she gets all the credit, check out her site!
- 1 1/4 Cup All Purpose Flour
- 1/4 Cup + 2 TBSP Hersey’s Cocoa powder
- 3/4 TSP Baking Powder
- 1/2 TSP Baking Soda
- 1/4 TSP Salt
- 2/3 Cup Sugar
- 1 Cup grated Zucchini
- 3/4 Cup Greek Yogurt
- 1/4 Cup Coconut Oil, or Canola/Vegetable
- 1 TBSP Pure Vanilla Extract
- 1/3 Cup Regular Chocolate Chips + extra for on top
Let’s Get Bakin’
Start off with grating the zucchini, it takes the longest. Grate on a cheese grater or food processor, whatever you have.
Preheat the oven to 350F.
Add all the dry ingredients into a large bowl. Add in the zucchini + greek yogurt + coconut oil + vanilla + chocolate chips and stir until well combined.
Place the mixture into a greased 9×5 loaf pan. Press additional chocolate chips on top and bake for 35 minutes. Turn the oven off and let the loaf sit in the closed oven for another 5 minutes.
Remove from the oven and let cool for slicing in. It gets even better the next day so if you can resist temptations wait a day before trying.
Made with Love,