Foodie Friday with Dr. Laura Klein: Double Chocolate Zucchini Bread
I made this Double Chocolate Zucchini Bread by Sherry of The Charm of Home Blog at the beginning of July and it was so good. You wouldn’t even know you’re eating an entire zucchini! It has a brownie-like texture, and with all that chocolate, who can resist it? Sherry said her kids like it, so it’s probably one of those breads that can help you sneak veggies into little peoples’ diets. Or maybe a great way to use some of the fresh zucchini from your garden. I’d be willing to make some and take it to the office if my husband would leave any in the house.
Chocolate Zucchini BreadA super rich and chocolatey zucchini bread from thehouseofcharm.blogspot.com
2 large eggs
1/3 cup honey
1/2 cup vegetable oil, plus 2 tablespoons
1/2 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup cocoa powder
1 2/3 cups all-purpose flour
2 cups shredded, peeled zucchini
1 1/4 cups chocolate chips (bittersweet or semisweet), divided
- Preheat oven to 350 degrees. Lightly grease and flour a 8 ½-inch x 4 1/2-inch loaf pan.
- In a large mixing bowl beat the eggs, honey, oil, sugar, and vanilla until smooth. Add the salt, baking soda, baking powder, cocoa, and flour; mix well. Stir in the zucchini and 1 cup of the chocolate chips. Pour the batter into the prepared pan. Scattered the remaining chocolate chips on top of the batter.
- Bake the bread for 60 minutes; use a toothpick test to test for doneness.
- Remove bread from oven and let it rest 15 minutes before removing it from the pan. Run a knife around the outside edge to loosen the bread from the pan. Completely cool on a wire rack and slice to eat.