Chocolate Zucchini Bread

When zucchini is in season, I love to make this chocolate zucchini bread! It's a great way to get my chocolate / dessert fix, but also sneak in some healthy veggies too. It may sound like an odd combo, but I assure you, it won't taste like a chocolate covered vegetable. Here's what you'll need to make 1 loaf:

Photo byweekend at the cottage

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened natural cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon, optional
• 3/4 cup semi-sweet chocolate chips
• 2 large eggs
• 1/4 cup vegetable oil
• 1/3 cup sour cream
• 2/3 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 1/2 cups shredded zucchini

In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon (if using) until well combined. Stir in the chocolate chips and set the bowl aside.

In a separate medium bowl, whisk the eggs, oil, yogurt, granulated sugar, and vanilla extract until smooth and fully combined. Gradually pour the wet mixture into the dry ingredients, gently whisking just until everything is combined. Do not overmix. Fold in the grated zucchini; the batter will be quite thick.

Pour the batter into a prepared loaf pan and bake at 350 degrees for 45–55 minutes. To prevent the top from overcooking, loosely cover the bread with aluminum foil halfway through the baking time. The bread is done when a toothpick inserted into the center comes out clean, with just a few small moist crumbs. A 9×5-inch pan typically takes about 45 minutes, while an 8×4-inch pan may take closer to 55 minutes.

Once baked, remove the bread from the oven and let it cool in the pan on a wire rack for about an hour.

After an hour, remove the bread from the pan and place the loaf directly on the wire rack to cool completely.

Cover and store at room temperature for up to 5 days, or refrigerate it for up to 1 week.