Sunday, 2 June 2013

Double Chocolate Zucchini Bread

Finally - zucchini bread that tastes NOTHING LIKE ZUCCHINI!  In fact, it tastes EVERYTHING LIKE CHOCOLATE!  And it's easy, using only one bowl, and throws together in about ten minutes.

Double Chocolate Zucchini Bread

2 eggs
1/3 cup agave nectar or sugar
1/2 cup vegetable oil (I use applesauce instead)
1/2 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon espresso powder
1/3 cup Dutch-process cocoa
1 2/3 cups flour
2 to 2 1/2 cups shredded, unpeeled zucchini, gently pressed
1 1/4 cups chocolate chips

Preheat oven to 350F; lightly grease an 8 1/2" x 4 1/2" loaf pan.

In a large mixing bowl, beat the eggs, agave, oil, brown sugar, and vanilla until smooth.  Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined.  Stir in the zucchini and chocolate chips.  Pour the batter into the prepared pan.

Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips). Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.  Cool completely before slicing; store well-wrapped, at room temperature.  (I used two smaller pans and reduced baking time to 45 minutes)

Adapted from the good people at King Arthur Flour.

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