Ingredients:

Chocolate Zucchini Bread:

1 1/2 cups (360 ml) shredded raw zucchini (courgette) (about 1/2 pound or 225 grams)

1 cup (130 grams) all-purpose flour

1/2 cup (45 grams) unsweetened natural cocoa powder, sifted

3/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon ground cinnamon (optional)

3/4 cup (180 ml) semi sweet or bittersweet chocolate chips

2 large eggs

1/2 cup (120 ml) vegetable, safflower, corn, or canola oil

1/2 cup (100 grams) granulated white sugar

1/2 cup (105 grams) firmly packed light brown sugar

1 teaspoon pure vanilla extract


Instructions:

Chocolate Zucchini Bread: Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Grease (or spray with a nonstick vegetable spray) a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan.

Grate the zucchini, using a medium sized grater. Set aside.

In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon. Then fold in the chocolate chips.

In another large bowl whisk the eggs. Then add the oil, sugars, and vanilla extract and whisk until well blended (can use an electric hand mixer or a stand mixer). Fold in the grated zucchini. Then fold into the flour mixture, stirring just until combined. Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely. This bread can be stored at room temperature for several days, or it can be frozen.

Makes one loaf.


Description:

This Chocolate Zucchini Bread recipe came about because one summer I had a glut of zucchini, and I wanted to make something new. Since everything seems to taste better when it contains chocolate, I decided to take my regular Zucchini Bread recipe and replace some of the flour with unsweetened cocoa powder. Then to add even more chocolate flavor, I couldn't resist adding some chocolate chips, and you can use either semi sweet, bittersweet, milk, or even white chocolate chips. The results were excellent; a quick bread with a great chocolate flavor yet still retaining the sweetness and moistness of the original Zucchini Bread.

A couple of notes on ingredients. Zucchini, also known as a courgette, has a smooth dark green skin that's not removed before grating. The flavor of zucchini is often described as 'delicate' which means it does not add a lot of flavor to a dish. However, what it lacks in flavor it more than makes up for with its moist texture. You will need about 1/2 pound (225 grams) of fresh zucchini and make sure to wash and cut off both ends of the zucchini before grating.

Cocoa powder is made when chocolate liquor is pressed to remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder. There are two types of unsweetened cocoa powder: natural and Dutch-processed. My personal preference in this recipe is to use Natural Unsweetened Cocoa Powder which actually tastes very bitter, but when used in baked goods it imparts a wonderful deep chocolate flavor. If you like, you can use Dutch-Processed or Alkalized Unsweetened Cocoa Powder in this bread. This type of cocoa powder is treated with an alkali to neutralize its acids. It has a reddish-brown color and a milder flavor.