Double Chocolate Zucchini Bread
INGREDIENTS
1 ½ cups grated zucchini
½ cup all purpose flour
½ cup whole wheat flour
½ cup unsweetened cocoa powder
¾ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
¾ cup semi-sweet chocolate chips
2 large eggs
¼ cup vegetable oil
¼ cup plain Greek yogurt
⅓ cup maple syrup or honey
1 teaspoon pure vanilla extract
DIRECTIONS
Preheat your oven to 350 degrees. Spray a 9 inch by 5 inch loaf pan with non-stick cooking spray.
Place the shredded zucchini on a couple paper towels to absorb some moisture. Set aside.
In a large bowl, combine the flour, cocoa powder, baking soda, baking powder, salt and chocolate chips. Mix well.
In a medium bowl, mix the eggs, vegetable oil, yogurt, maple syrup or honey, and vanilla together until smooth. Pour the “wet” ingredients into the “dry” ingredients and stir to combine. Gently stir in the zucchini.
Pour the batter into your baking pan. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
Cool completely before eating.
quick tips
This recipe can also be made as muffins! Bake at 350 degrees for 25-30 minutes.
Be sure to use unsweetened cocoa powder (not Dutch-processed cocoa)!
Wrap bread in plastic wrap and eat within 5 days.