One final zucchini recipe before summer leaves us for good.
Three kinds of chocolate (Nutella, cocoa powder, and chocolate chips) make the zucchini hard to spot in this delicious quick bread. But the added vegetable helps to keep the loaves soft and moist. And it lets you pretend this is a healthy treat.
This recipe make one regular-sized loaf or 6 mini loaves, which freeze perfectly and are just the right size for when there are only two of us left at home.
RECIPE:
Triple Chocolate Zucchini Bread
2 large eggs
½ cup Nutella
½ cup vegetable oil
½ cup brown sugar
1 tsp vanilla extract
2 cups shredded zucchini
1 2/3 cups flour
1/3 cup Dutch-process cocoa
1 tsp salt
½ tsp baking soda
½ tsp baking powder
1 cup chocolate chips
| Preheat the oven to 350°F. Lightly grease one 8 ½” x 4 ½” loaf pan, or 6 mini loaf pans (6” x 3”). |
| In a large mixing bowl, beat the eggs, Nutella, oil, brown sugar, and vanilla until smooth. Stir in zucchini. In a small mixing bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder. Stir dry ingredients into wet ingredients, stirring until just barely mixed. Stir in the chocolate chips.
Pour the batter into the prepared pan(s). Bake for 50-60 minutes for a regular loaf pan or 25-30 minutes for mini loaves, or until a toothpick inserted into the center comes out clean. Let loaves cool for 10 minutes in the pans before turning out onto a wire rack to cool completely. Cool completely before slicing. Makes 1 medium loaf or 6 mini loaves. |
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