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It's that time of year when all the zucchini is out and ready to be baked into something yummy! I love this time of year - there is something about using zucchini in your baking that gives the most delish loaves, muffins and cakes. They're tender, moist and so lovely to eat. This recipe is all that - and it's chocolate. It's not a super sweet loaf, just the right amount and is so good with a fresh, brewed cup of coffee.
Let's get to this recipe. . .
Chocolate Zucchini Loaf
In a medium bowl, whisk together
2 1/2 c. flour (spooned into the measuring cups)
1/3 c. cocoa
1 tbsp. b. powder
1 tsp. b. soda
1 tsp. sea salt
1/2 tsp. nutmeg
1 tsp. cinnamon
In a Large bowl, mix together
3 large eggs
1 c. veg. oil
1 c. sugar
2 tsp. vanilla
Add in
3 c. shredded zucchini
Ad the dry ingredients to the wet, stirring just until combined (this is a thick batter)
Gently add in and mix
1/2 c. chocolate chips (I used mini)
Grease or line your loaf pan with parchment.
I used 1 small loaf pan (measured 8"x4", available at Crocus and Ivy)
and my mini muffin tin.
This recipe makes enough for 2 loaves, or likely 18-24 muffins deciding on the size of your pan.
The baking time on this will vary depending on what you use. My little loaf pan took about 35 minutes and my mini loaf muffins took less.
Enjoy!
