Chocolate Chip Zucchini Bread

As we anticipate a new garden and harvest season, one task on my mind is using up last years produce that may still be in my pantry or freezer. Zucchini is always in abundance in the garden, and my favorite way to preserve it is to shred and freeze it in quart size bags. All through the year, I can reach for a bag of shredded zucchini to use in muffins, egg dishes, or this chocolatey treat. Chocolate chip zucchini quick bread is easy to make and so delicious that my kids ask for it often. Cocoa powder and chocolate chips are the perfect addition to a traditional zucchini bread recipe, taking it to the next level of decadence.

What you will need

• Shredded Zucchini

  Fresh zucchini works great for this recipe. If you use frozen zucchini, thaw and drain off some of the extra liquid before adding to the batter.

• Flour

  Any all purpose flour will work for this recipe.

• Chocolate Chips

  I sometimes like to use mini chocolate chips as they disperse more evenly into the batter. The more chocolate, the better in my opinion!

• Oil

  My favorite oils to use in baking are coconut or avocado, but vegetable or canola would be good as well. Just be sure whichever oil you choose has a neutral flavor.

• Salt

• Baking Powder

• Cocoa Powder

• Sugar

Ingredients

• 1 cup all-purpose flour

• 3/4 cup sugar

• 1/2 cup cocoa powder

• 2 1/4 tsp baking powder

• 1/2 tsp salt

• 1/3 cup neutral oil

• 2 large eggs

• 1 1/2 cups shredded zucchini

• 1/2 cup chocolate chips

Directions

1. Preheat oven to 350 F. Grease a standard size loaf pan with oil or cooking spray.

2. Combine flour, sugar, salt, baking powder and cocoa powder in a large bowl. Add chocolate chips. In a separate bowl, combine the shredded zucchini, eggs and oil. Add zucchini mixture to the flour mixture and stir until just combined. The mixture may seem too dry at first, but after a minute or so all the dry ingredients should absorb the moisture from the wet ingredients.

3. Transfer batter to the loaf pan and place in preheated oven. Bake for 60-70 min. Bread is done when it feels firm to the touch and a toothpick inserted into the center comes out clean.

Notes

• This bread is extra delicious warmed and spread with butter, but it is great at room temperature as well. Since it contains vegetables, I would definitely classify it as a healthy snack!

• I like to double this recipe to make two loaves so we can eat one now and freeze the second for later. Simply cool, wrap in plastic wrap, and place it in a freezer bag.