Zucchini Chocolate Bread
Zucchini bread, taken up a flavor notch.
3½ c. flour (+ a bit for dusting the pans)
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1½ c. raw, organic sugar
3/4 c. light vegetable oil, such as sunflower, nut, or canola
2 tsp. cinnamon
2 c. grated, unpeeled zucchini -drain, and squeeze out excess moisture
1 c. semisweet chocolate chips
1 c. chopped pecans (or walnuts)
2 Tbsp. flour
Move oven racks so that the top of the bread pans will be in the center of the oven.
Preheat oven to 350. Generously butter and lightly flour-dust two 8” loaf pans.
Combine the flour, baking powder, soda, and salt in a bowl.
Beat together the eggs, sugar, oil, and cinnamon with an electric mixer on high for about 2 minutes. Add zucchini and blend firmly with a stiff spatula or spoon until well incorporated. Add the flour mixture, stirring just until well blended.
Toss together the chocolate chips, nuts and 2 Tbsp. flour. Gently mix into the batter.
Pour into the prepared pans and shake to level.
Bake for 40-50 minutes, or until a toothpick inserted into the middle comes out clean.
Cool 10-15 minutes before turning out onto a rack and slicing.
Yummiest when eaten warm, of course!
Recipe created or adapted by Liz Talley, Urban Graze
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