Chocolate Zucchini Bread Recipe
There are lots of zucchini bread recipes out there and mine aren't especially unique. I do have a couple tips from making many many many loaves over the years that I'm happy to share here! Happy cooking!
Chocolate Zucchini Bread
2 ounces unsweetened chocolate
3 eggs (room temp)
2 cups sugar
1 cup vegetable oil
1 tsp vanilla
2 cups shredded zucchini - skin on, seeds removed. One large zucchini or two small should do it.
2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 cup chocolate chips - I use dark chocolate typically
Last but not least...
(optional) 1/2-3/4 chopped pecans or other nuts of your choice
Preheat oven to 350 degrees
Chop off ends of zucchini and cut in half lengthwise. Remove seeds. Use a food processor or manual shredder to shred. Place on paper towel to let some of the moisture dry up.
Lightly grease two bread loaf pans on the bottoms and sides. IMPORTANT: Place parchment paper on the bottom of the pan cut to fit. This will allow you to remove the bread without it falling apart.
Stir together dry ingredients in a medium bowl including the chocolate chips. By putting the chocolate chips in with the dry ingredients, it keeps them from falling to the bottom of the loaf.
In a microwave-safe bowl, melt the unsweetened chocolate until soft enough to stir in.
In a large bowl, combine wet ingredients (chocolate through vanilla) and beat well (by hand is fine)
Stir in shredded zucchini
Add dry ingredients to bowl
Stir until well combined, do not over beat
Optionally stir in nuts
Pour into prepared loaf pans
Bake at 350 degrees for about 52 minutes or until a toothpick comes out clean.
Cool 10 minutes
Remove from pan peeling off the parchment paper
Let cool on a rack
Hide from your children before it's all gone.
You can freeze one loaf and pull it out of the freezer during Winter and it still tastes awesome!
Good luck! I'm making some tonight and will post pictures. Let me know if you make this and how it works for you!