Double Chocolate Zucchini Bread
3 cups unbleached flour
1 tsp cinnamon
1/4 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp baking powder
1 1/2 cups sugar
2 cups grated zucchini
1/2 cup canola oil
2 cups chocolate chips
Sift together flour, cinnamon, cocoa powder, baking soda, salt, and baking powder in a mixing bowl. In another bowl, combine sugar, zucchini, oil and eggs and mix well. Add flour mixture to zucchini mixture and stir just till combined. Fold in chocolate chips.
Pour batter into 2 greased and floured 8x4x2 inch loaf pans. Bake at 350F for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Turn bread out on rack and cool completely. Wrap and store in refrigerator overnight before slicing…if you have the willpower! I never do 🙂 It just means that the slices are a bit crumbly.
I use organic flour and usually replace half of the unbleached flour with whole wheat or multi-grain flour to make this a bit healthier. You can use olive oil instead of the canola oil if you wish. We buy only fair trade, organic chocolate chips and cocoa powder ever since we read that most chocolate is grown with slave labor. If you wish to replace the sugar with honey, reduce to 1 cup honey and lower the oven temp to 325F. It tastes wonderful with honey in place of the sugar. I don’t always have enough honey on hand, but I’m planning to order a gallon when I place my co-op order this month.
This bread is good enough to serve as a dessert, even when you make the healthy changes to the recipe!
(I originally shared this recipe on my first blog, Little Homestead on the Hill. )