I’ve been on a mission the last 2 days to make breakfast easy once we start back to school. I’ve made 3 kinds of muffins, 2 dozen Egg McMuffins and 2 loaves of this Chocolate Zucchini Bread. I have more on my list to do tomorrow. My freezer looks so nice and full!
Chocolate Zucchini Bread:
adapted from JoyofBaking.com
4 cups shredded raw zucchini
1 cup all-purpose flour
1 cup wheat flour
1 cup unsweetened natural cocoa powder, sifted
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
1 cup semi sweet or bittersweet chocolate chips
3 large eggs
1/2 cup coconut oil
1/2 cup plain Greek yogurt
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
2 teaspoon pure vanilla extract
Preheat oven to 350 degrees F and place rack in the center of the oven. Grease (or spray with a nonstick vegetable spray) two 9 x 5 x 3 inch loaf pans.
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.
In another large bowl whisk the eggs. Then add the oil, yogurt, 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. Then fold in chocolate chips. Scrape the batter into the prepared pans 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 2 loaves.
