Double Chocolate Zucchini Bread

 

This is one of my absolute favorite zucchini recipes. Everyone loved this recipe and not one person believed that there was zucchini in it! If you’re looking to use up all of your zucchini ( which is what I needed to do ) and treat yourself a little this is the recipe for you. You might want to also make two loaves because you might not want to share.

  

Ingredients:

• 1 and 1/2 cups  shredded zucchini
• 1 cup  all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup semi-sweet or dark chocolate chips
• 2 large eggs
• 1/4 cup canola or vegetable oil
• 1/4 cup plain Greek yogurt
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract

Directions:

1. Adjust the oven rack to the lower third position and preheat oven to 350°F.  
2. Place the shredded zucchini on a couple paper towels to absorb some (but not all!) moisture.
3. In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and chocolate chips together until combined.
4. In a medium bowl, whisk the eggs, oil, yogurt, sugar, and vanilla together until completely combined.
5. Pour the wet ingredients into the dry ingredients and lightly whisk until combined.
6.  Fold in the zucchini into your mixture.
7.  Spoon in batter into a greased 9x5 (or 8x4) loaf pan.
8. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
9. Cool bread completely in the pan set on a wire rack.
10. Slice and serve when bread has completely cooled. Store leftover bread in an airtight container at room temperature for up to 5 days.
    
11. Make ahead tip: Bread freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.