Are you ready for a long weekend? Although I am still dumbfounded that it is already Labor Day I am super excited to have some time to relax. We are actually extending the weekend even more and taking the whole week off. And no kitchen work. We decided to take a real break and just enjoy each other.
In anticipation I have been brainstorming special treats throughout the week. As the norm most have to do with food. As part of my long list I wanted to make zucchini bread. As I thought more and more about making zucchini bread my patience wore thin and I ended up making some early. And this isn't just any zucchini bread. It has double chocolate and cinnamon. Much more of a dessert bread than a breakfast snack. Although a little chocolate in the morning never hurt anyone.
You needed to spend a bit of effort soaking up the extra moisture in the zucchini otherwise you will have sloppy bread. But even with all the water you take out this recipe still leaves you with a super moist and rich bread. I took a couple of slices before it even cooled. What can I say the smell of warm baked goods, especially with chocolate, are irresistible to me. So if you have a bit of extra zucchini (don't we all), make some bread and add some chocolate. You won't regret it. I promise.
Cinnamon Chocolate Zucchini Bread
Prep Time: 20 minutes
Cook Time: 45 minutes to 1 hour
Keywords: bake dessert chocolate zucchini summer
Ingredients (1 loaf)
- 1 and 1/2 cups shredded zucchini
- 1 cup all-purpose flour
- 1/2 cup natural unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup semi-sweet or dark chocolate chips
- 2 large eggs
- 1/4 cup vegetable oil
- 1/4 cup plain Greek yogurt
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
Preheat oven to 350°F. Spray a 9x5 loaf pan with nonstick spray. Set aside.
Place the shredded zucchini on a couple paper towels to absorb some of the moisture. Press a paper towel on top as well, squeezing to get out the extra moisture.
In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, 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 batter into prepared baking pan.
Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
Allow bread to cool completely in the pan set on a wire rack. Slice and serve when bread has completely cooled.
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