Saturday, September 27, 2014

Super Rich Double Chocolate Zucchini Bread

This is another not-quite-healthy quick breads. The texture is akin to a very soft cake really. I made this for church the same week I made the Stained Glass Cake-Bread. No one thought it had zucchini bread, in fact one person who said she hated zucchini bread said she loved it, even after hearing there was zucchini in it! (might have something to do with all of the chocolate- just a thought) It's a really simple bread to throw together. If it were a bit more substantial I would suggest it as a bake sale item, I think with almond meal instead of flour it could go gluten free, and it's already vegan (if you use a vegan brown sugar.) I wonder how it would go in a muffin pan instead...

Barely Adapted From Movita Beaucoup's Chocolate Zucchini Bread

You Will Need:

- 1 medium zucchini (~ 1 1/2-2/3 cup), shredded
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1 t baking soda
- 1/4 t baking powder
- 1/4 t salt
- 1/2 t cinnamon
- 1/4 all spice
- 1/2 cup butter substitute
- 1/2 cup light brown sugar
- 2 1/2 T ground chia or flax in 4 T water (this is less water than normal because of all the liquid in the recipe)
- 1 t vanilla extract
- 2/3 cup semi-sweet chocolate chips

To Make:
  1. Preheat oven to 350°F. 
  2. In a large bowl whisk together the flours, cocoa powder, baking soda, baking powder, salt, and spices.
  3. Cream the butter, sugar, eggs, and vanilla.
  4. Fold in zucchini.
  5. Add dry ingredients until just combined.
  6. Fold in chocolate chips
  7. Place batter in greased medium loaf pan (I used 8 ½ x 4 or so)
  8. Bake for about an hour until a cake tester comes out clean.
  9. Cool in pan (I'm serious, it will fall apart on you otherwise)

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