Double Chocolate Zucchini Bread

Ingredients

1 ½ cups grated zucchini
½ cup all purpose flour
½ cup whole wheat flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup semi-sweet chocolate chips
2 large eggs
1/4 cup vegetable oil
1/4 cup plain Greek yogurt
⅓ cup maple syrup or honey
1 teaspoon pure vanilla extract

Directions

1. Preheat your oven to 350 degrees. Line a 12-count cupcake pan with cupcake liners.

2. Place the shredded zucchini on a couple paper towels to absorb some moisture. Set aside.

3. In a large bowl, combine the flour, cocoa powder, baking soda, baking powder, salt and chocolate chips. Mix well.

4. 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.

5. Fill each cupcake liner 2/3 full with batter and bake for 19-20 minutes or until a toothpick inserted in the center comes out clean. Cool completely before eating.

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Quick Tips

• This recipe can also be made as mini cupcakes! Bake at 350 degrees for 9-14 minutes

• Be sure to use unsweetened cocoa powder (not Dutch-procesded cocoa!)

• Wrap bread in plastic wrap and eat within 5 days