This bread is so good, I want to take it behind the middle school and get it pregnant. Yeah, that's what I said... deal with it. If you have a hankerin' for some serious chocolate but need to assuage your guilty conscience... then this is the "bread" for you. I got your doubly dark chocolate fudgy goodness right here.
Don't tell anyone is chock full of zucchini and they'll never know. I've tricked more than one man into eating his veggies under this disguise. Works on kids too. Go ahead, try it for yourself.
Chocolate Zucchini Bread
- 2 cups grated zucchini (I used a little less than 2 medium zucchini)
- 1 1/4cups all purpose flour
- 1/4 cup unsweetened cocoa
- 1 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 cup granulated white sugar
- 1 egg
- 3/8 cup unsalted butter (3/4 of one stick), melted
- 1/2 teaspoon almond extract
- 1 cup dark chocolate chips
Preheat oven to 350F. Grate the zucchini (no need to peel) and set aside in a strainer to drain off excess liquid. No need to press out the liquid... just let it drain while you're preparing the rest of the recipe.
In one large bowl, combine the dry ingredients and stir or sift together until incorporated (flour, baking soda, salt, cocoa, and cinnamon). In a separate bowl, cream together the butter and sugar until fluffy then stir in the eggs and almond extract. Mix the zucchini into wet ingredients. Add the dry ingredients (slowly) into the wet ones until well combined. Finally, mix in the chocolate chips.
Pour mixture into a greased 9x5 loaf pan and bake for 50 minutes until a toothpick comes out clean. If you want to make 2 mini loaves, reduce the cooking time to about 35-40 minutes. If you want to make muffins/cupcakes (makes 1 dozen) reduce the cooking time to about 20 minutes. Cool for a bit before cutting, if you can!