Chocolate Zucchini Bread

This might just be my favorite breakfast bread treat in the WORLD. It is amazing, and you will be stunned when you taste none of the zucchini in this loaf. The great thing about this recipe is it is easy to modify based on how "desserty" you want your loaf.

I will have a slice for breakfast with a hard-boiled egg and some fruit, but other times, I will heat up a small slice after dinner as a dessert. Either way, this recipe is a keeper as well as a great way to sneak in some veggies.

Recipe

Ingredients

2 eggs

1 cup sugar

1/3 cup olive oil

1/2 cup of yogurt

1 tsp vanilla extract

1/3 cup of cocoa powder

1 and 1/2 cups of flour

1 and 1/2 teaspoons of baking powder

1/4 teaspoon of sea salt

3 cups of grated and squeezed zucchini

1 and 1/4 cup of chocolate chips

How To

My first tip for this bread is to grate and squeeze the zucchini beforehand. I usually buy about 3 zucchinis, wash them, and then slice them into thin pieces. Then, I put them in the food processor until they spin smoothly. I will use a paper towel to dry the extra moisture from the zucchini when I am finished. If you are making the bread immediately after grating the zucchini, leave it out. However, if you are going to make this at a later date, throw it in a plastic bag and put it in the freezer. Either way you chose to do it, this will save you time while you're baking.

When you are ready to get baking, preheat the oven to 350. In one bowl, you will combine the eggs, sugar, olive oil, yogurt, and vanilla extract. Then, you will add in the cocoa powder to this bowl.

In another bowl, you will mix the dry ingredients: flour, salt, and baking powder. Use a sifter, if you have one, to pour the dry mixture into the wet mixture bowl. If you do not have a sifter, I usually just pour a little of the dry mixture into the wet mixture at a time, and stir well in between. When the mixtures are well combined, add in the zucchini making sure to fully coat it in batter. The last step is to add only 1 cup of the chocolate chips. You do not need to overly stir after this step.

Pour the mixture into TWO greased pans, a dozen muffin tins, or an 8 x 8 baking pan. Sprinkle the last 1/4 cup of chocolate chips on the top of the mixture. You will bake it all at 350 for about 60 minutes. I would check it at 45 minutes with a toothpick just to be sure though.

One of the main reasons why I love this recipe is the versatility - not only of the bread - but of the ingredients. This is such a substitution friendly recipe:

For the flour, there are tons of different options. I alternate between almond flour, whole wheat flour, and coconut flour. I will say my favorite is the whole wheat flour, but if you are gluten-free, almond flour is a great option.

For the sugar, you can use original granulated, white sugar, coconut sugar, monk fruit (zero calorie) sugar, or any other sugar that you have on hand.

The chocolate chips are another great way to customize your loaf. I will use semi-sweet milk chocolate chips for a more dessert-esque loaf, but I also enjoy using Simply Life dark chocolate chips for a dairy-free option. You could even go darker on the chocolate chip or sugar-free.

There are so many ways to modify and enjoy this bread. Do yourself a favor and make the recipe today. Eat one now, and freeze the other loaf for later. You will not regret it!

Source: @give_recipe

https://www.giverecipe.com/chocolate-yogurt-zucchini-bread/#tasty-recipes-12387