Rich and Moist - Chocolate Chip Zucchini Bread

Here's a good tip - Never take your adult children to the grocery store with you!  My new vegetarian in the house boought too much zucchini and he wasn't eating it fast enough.  I had to think quick about what to do with it, something good.  And then the light bulb went off!  I like zucchini bread, but I never made or had chocolate zucchini bread, so I gave it a shot.  Oh my goodness, it was the best chocolate zucchini bread! It was not only moist, but full of rich chocolate flavor and delicious.  No one would ever know it had zucchini in it, because you don't taste it or see it.  I divided my bread into three small loaf pans, so I could freeze it, just in case it didn't get eaten fast enough.  Well, I didn't have to worry about that, we are on the second loaf already!  Recipe below. 

Shredded the zucchini in my food processor and divided the batter into three small loaf pans.

Ready for the oven. Then baked and out of the oven.  It looks great!

Three small loaves to eat now or freeze for later.  I wrapped my bread tightly in plastic wrap and then tightly in foil to freeze it.

Chocolate Chip Zucchini Bread

Ingredients

Bakers Joy Spray

1 1/2 cups of raw grated green zucchini (about 1 and 1/2 zucchini)

1 cup of unbleached white flour

1/2 cup cocoa powder

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon table salt

1/2 teaspoon cinnamon

1/4 teaspoon allspice

1/2 cup canola oil

1/2 cup sugar

1/2 cup brown sugar

2 eggs

1 teaspoon vanilla

1 cup of chocolate chips mixed with 2 teaspoons of flour.  This is so the chips don't sink to the bottom of the bread.

Directions

Preheat the oven to 350 degrees.  Spray your loaf pan(s) with Bakers Joy spray and set aside.  If you don't have Bakers Joy, grease and flour the pan(s).

In the bowl of a food processor using the grate disk, shred the zucchini.  If you don't have a food processor use a grater, do not drain or squeeze the the zucchini dry, you need the moisture for the bread.  In a large bowl whisk together flour, cocoa, baking soda and powder, salt, cinnamon and allspice.  Set aside.

In the bowl of an electric mixer on medium speed, beat the oil, sugar, brown sugar, eggs and vanilla until combined.  Shut mixer off and stir in the zucchini.  Turn mixer on medium speed, add in the flour mixture and beat until all is combined.   Fold in the chocolate chips with a wooden spoon.  Pour batter into pan(s) and bake until a toothpick inserted comes out clean, about 50 to 60 minutes.  Place pan(s) on wire rack and cool for 5 minutes.  Remove from pan(s) and cool.  This bread can be frozen, wrap tightly in plastic wrap then foil.