Anyone who has planted zucchini this year is likely at the point where they have more than they know what to do with (thank Katja for loading us up 🙂 )I feel like it’s a bit oxymoronic to describe a bread recipe as “Double Chocolate.” It’s more of a bread-like dessert. With four cups of shredded zucchini and a cup of whole wheat flour between the two loafs it yields, it ain’t all bad 😉
Ingredients & Instructions
Preheat oven to 350 °F
Then spray two 9×5 loaf with olive oil spray, and set aside.
- 1 cup no-additive, whole wheat flour
- 2 cups no-additive, unbleached flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2/3 cup cocoa powder
Set aside, and in a separate bowl mix together:
- 1 cup extra virgin olive oil
- 1 1/2 cup brown sugar
- 4 eggs
- 3 tsps vanilla extract
In a food processor, or with a box grater, grate 3-4 zucchini
- previously set aside dry ingredients
- 4 cups grated zucchini
- 1 1/2 cups dark chocolate chips, or more to taste
Split batter between two loaf pans, and bake for 1 hour or until a toothpick can be inserted into the middle of the loaf and come out completely clean.
Please feel free to share some of your favourite fall recipes by including links, or simply commenting below.