Chocolate Zucchini Bread
Ah, the chocolate zucchini bread. Utterly tender and moist, satisfying and heavenly smelling, sneaky in the best of ways with two zucchinis lurking under the surface! We can’t resist this bread that’s honestly more like a cake. It disappears within a day of baking. The grated zucchini keeps it so moist that I never worry about it drying out if it would actually last longer than 24 hours. You can double it and bake it in a 9x13 pan if you’d like to test my theory. This is end of summer at it’s finest and the perfect solution for monster sized zucchini if you happen to have any of those lying around.
Ingredients:
½ cup butter, melted in a skillet until golden with brown bits throughout (you can sub olive coconut or avocado oil for dairy free)
¾ cup brown sugar
1 teaspoon vanilla extract
1 egg
¼ cup greek yogurt (you can sub applesauce for dairy free)
1 cup flour
⅓ cup cacao powder (we use Wildly Organic)
¼ teaspoon salt
¼ teaspoon baking powder
½ teaspoon baking soda
1 ½ cups grated zucchini (about 2 medium zucchini)
optional: ¼ cup chocolate chips
Directions:
Preheat your oven to 350 degrees. Butter a 9x5 loaf pan (you could also use an 8x8 baking dish) and set aside. Combine the browned butter and brown sugar in a large bowl and whisk to combine. Add the vanilla, egg, and yogurt and mix until combined. Next add all of the dry ingredients and fold them in. Don’t over mix here, juuuuust until it comes together. Fold in the grated zucchini and chocolate chips if using (but why not?!). Pour into the pan and bake for about 30 minutes. You can test the loaf for doneness by sticking a toothpick in the center. If it comes out clean, it’s done! Take care not to over bake or it will be a bit dry, still delicious, but a bit dry. Let it cool and enjoy! You can store it in an airtight container at room temp for up to 3 days or in the fridge for 6 days.
