1 1/2 cups
of shredded raw zucchini (about 1/2 pound or 1 medium zucchini)
unsweetened cocoa powder, sifted
semi sweet chocolate chips (I used Ghirardelli mini chocolate chips)
brown sugar, packed
loaf pan with a spoon. I usually like to use parchment paper but this time I used cooking spray and it worked perfectly.
oven for 45 – 55 minutes Test with a toothpick; toothpick will be mostly clean when done. My toothpick wasn’t completely clean after 53 minutes but the bread was done; I think the melted mini chocolate chips caused that. Let cool 5 to 10 minutes in the pan. Remove from pan and cool completely on a rack. Slice and serve.
I quickly grew to know the names of the different. The chocolate adds just a bit of edge to this otherwise-traditional spin on zucchinibread, creating the perfect pick-me-up breakfast that is both hearty and delicious
This quickbread recipe starts like any other, dividing the wet and dry ingredients. Good thing they were still useable when I realized they were hanging out in my veggie drawer and made this yummy and super moist Chocolate Chip ZucchiniBread Recipe that uses not only Coconut Oil but Greek Yogurt as well
Even zucchini haters and those who roll their eyes at whole wheat in baked goods had a piece - and like most quickbreads the loaf freezes incredibly well (as do individual slices wrapped in plastic, then foil and stored in a ziploc)
A steamy chocolate chip banana bread muffin. What’s better than a cozy loaf of warm banana bread. Nobody wants to wear their food, and sweet bread crumbs and chocolate chips just love to make their mark on clothing