To my great folly I realized I didn’t mention probably the most important part of my Monday: chocolate zucchini bread.
This bread… probably the best thing I’ve eaten/made since Persian New Year. It was a bit heavy on the chocolate side (and I’m a true choc-o-holic), but that’s because my friend Amanda decided we needed an extra half a cup of chocolate pieces. There were things omitted or changed from the original on account of lack of proper ingredients–we did this on a whim. You’ll find the original at the link below.
Chocolate Zucchini Bread
Adapted from this Joy of Baking recipe
- 1.5 cups shredded raw zucchini
- 1 cup all-purpose flour
- 1.5 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.25 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 teaspoon cinnamon
- 0.5 cup unsalted butter
- 0.5 cup granulated white sugar
- 0.5 cup light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 0.75 cup semisweet chocolate pieces
- Preheat oven to 350°F and place rack in the center of the oven. Grease two 9 x 5 inch loaf pans.
- Grate the zucchini with a medium/small sized grater.
- Combine flour, cocoa powder, baking soda, baking powder, salt, and cinnamon with the zucchini.
- Beat in butter, sugars, eggs and vanilla extract fold in the chocolate chips.
- Fill the two loaf pans about a third of the way. Bake for 30-40 minutes.
- Wait until bread is cool to remove from the pan.
We used two loaf pans because this bread is really dense and we were concerned the middle wouldn’t be cooked all the way through. It turned out wonderful!