Saturday, July 26, 2014

Chocolate Chocolate Chip Zucchini Bread


Welcome to mid-summer, hot weather, beautiful sunshine, and if you have a garden, well meaning co-workers or a CSA, lots and lots of zucchini.  I’ve received close to two-dozen zucchini in a three-week period.  This year I refused to plant any zucchini because I didn’t want to take the chance of having too much. However I didn’t count on my very nice co-workers also bringing lots of zucchini into work.  So I’m now going to start featuring lots of recipes featuring lots and lots of zucchini.  This is the first of hopefully many recipes.  Although this loaf of bread turned out so well that I may end up making ten or fifteen loaves to share with everyone else.  I brought the loaf to work and more then half of it was gone in the first hour. 

Chocolate Chocolate Chip Zucchini Bread

Makes 2 loaves
15 min to prep
45 min to bake

·       3 Large Eggs
·       1 Cup Olive Oil (you can also use vegetable oil)
·       1 ½ cups Brown Sugar
·       2 teaspoons vanilla extract
·       2 cups grated Zucchini (This was only about 2/3's of a big zucchini)
·       1 Tablespoon Cinnamon (I added a little more, maybe ½ teaspoon)
·       ½ teaspoon Nutmeg
·       1 teaspoon baking soda
·       ½ teaspoon baking powder
·       ¾ teaspoon salt
·       2 ½ cups AP Flour
·       ½ cup of Hershey’s Cocoa powder
·       1 ½ cups of Chocolate Chips (You can add more, no one is judging)

Grease two 9x5 loaf pans, and preheat the oven to 350 degrees.  Grate the zucchini now if you haven't prepped it ahead of time.



In a mixer, begin mixing the eggs, vegetable oil, brown sugar, and vanilla until well combined.  After they’ve been thoroughly combined, begin to stir in the grated zucchini.  



Mix in the cinnamon, nutmeg, baking soda, baking powder, and salt.  Then slowly begin to beat in the flour and cocoa in batches, mix it in slowly so the batter becomes uniform. 



  
Lastly stir in the chocolate chips.



Divide the batter between the two pans and bake for 45-50 minutes or until a tester can be inserted in the middle of one of the loaves and come out clean.  Let the bread cool for 10 minutes before slicing and serving.





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