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Double Chocolate Zucchini Bread: every veggie deserves a fair chance

When I first heard of zucchini bread, there was nothing I could think of that sounded worse. A vegetable in a quick bread? No thank you, I’ll take a pass. It wasn’t until a few years down the road that I was tricked into trying it. Alright, fine, I probably wasn’t tricked into it, but I tried it. Turns out, it’s DELICIOUS! Why had I not tried it earlier? Good ol’ stubbornness, I guess. So let’s be open-minded.

Plus the zucchini helps make the bread extra moist and it melts right into thebread so it doesn’t even taste like a mushy vegetable!

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Tips:

  • Don’t peel the zucchini – I know, it’s tempting to remove the skin, but don’t.
  • Grate the zucchini – it’s still there but not visible, how we all want it.
  • Don’t use gigantic zucchini – the wicked big ones tend to be drier: i.e. they won’t produce the moist, tender loaf you want
  • Don’t over mix the ingredients – since it is a quick bread, it doesn’t need time to rise. There is no yeast.
  • Makes ONE loaf.

And then you realize you can add chocolate, yes please. Sign me up. If you’re just arriving to the game, I’m addicted to chocolate and coffee. So this guys has coffee grounds, coffee, and chocolate chips. Come on, who doesn’t want a valid excuse to eat chocolate for breakfast.

What you need:

1/3 dark chocolate chips, dairy-free
1 1/2 cups all purpose gluten free flour
1/4 cup unsweetened natural cocoa powder
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup granulated sugar
2 cups grated fresh zucchini
2 eggs
6 tablespoons canola oil (vegetable oil works too)
2 teaspoons vanilla extract
1/2 cup  cool coffee (dairy-free milk works too, but make it as chocolatey)
1/2 cup plain coconut yogurt
1 cup semi-sweet chocolate chips, dairy-free, of course

What to do:

Preheat your oven to 325°F. Grease and line a standard 9-inch x 5-inch loaf pan and set it aside.

Melt the dark chocolate in a small microwave-safe bowl, in 30-second bursts at 60% power, stirring in between, until smooth. Set the chocolate aside to cool briefly.

In a large bowl, place flour, cocoa powder, salt, baking soda, baking powder, and granulated sugar, and whisk to combine. Add 1 1/2 cups of the grated zucchini to the dry ingredients and mix to combine, breaking up any clumps of grated zucchini.

In a blender or food processor, place the remaining 1/2 cup grated zucchini, eggs, oil and vanilla, and blend or process until smooth. Add the melted chocolate, and blend once more to combine.

Pour the wet ingredients into the bowl and mix to combine. Add the coffee and yogurt, mix. The batter will be thick.

Add the chocolate chips and stir until they are evenly distributed throughout. Scrape the batter into the prepared pan, and smooth the top with a wet spatula. Sprinkle a few, or a lot of, extra chocolate chips on top and press down gently to help them stick.

 

Place the pan in the center of the oven, and bake, rotating once, for about 55-60 minutes. It’s done when a toothpick comes out clean. Remove the pan from the oven and allow to cool for at least 20 minutes in the pan before transferring a wire rack to cool completely.

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