March 14, 2021
Rated 5 stars by 1 users
Sally @ Sally’s Baking Addiction
What to hide Zucchini in a delicious Chocolate bread? This comes out delicious and your children will never know they are eating something healthy!! Enjoy!
1 ½ cups shredded zucchini
1 cup all-purpose flour
½ cup natural unsweetened cocoa powder
¾ tsp. baking soda
¼ tsp. baking powder
¼ tsp. salt
½ tsp. instant coffee powder (or ¼ tsp. espresso powder)
¾ cup semi-sweet or dark chocolate chips
2 large Pasture raised eggs
¼ cup canola or vegetable oil
¼ cup plain Greek yogurt
½ cup granulated sugar
1 tsp. pure vanilla extract
Adjust the oven rack to the lower third position and preheat oven to 350° F. Spray a 9x5-inch loaf pan with nonstick spray. Set aside.
Place the shredded zucchini on a couple of paper towels to absorb some moisture. Press a paper towel on top as well. Set aside until step 4.
In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, instant coffee, and chocolate chips together until combined. Set aside.
In a medium bowl, whisk the eggs, oil, yogurt, sugar, and vanilla together until completely combined. Pour the wet ingredients into the dry ingredients and lightly whisk until combined. Using a rubber spatula or wooden spoon, fold in the zucchini. Pour or spoon batter into prepared baking pan, scraping up every last drop.
Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean; baking times may vary according to the oven. Allow bread to cool completely in the pan, on a wire rack. Slice and serve when the bread has completely cooled. Store leftover bread in an airtight container at room temperature for up to 5 days.
The bread freezes well for up to 3 months. Thaw overnight and allow bread to come to room temperature before serving.
Taste the difference that natural raising makes to pork. Also taste the delicious sauces, chutneys and Bloody Mary. 100% born and processed the the United States.