What Zucchini?

It doesn’t look like it. But that above loaf has a cup of zucchini, which makes it a perfectly acceptable breakfast food. Veggies, they’re important. Chocolate, that’s important too. Dessert disguised as breakfast makes mornings tolerable. You’ll hardly notice your clogged tub not draining as you shower, or your leaning tower of dirty laundry while you frantically search search search for anything that’s “clean” and “work appropriate.” Really! Bake this bread… it’s magic!

Chocolate Zucchini Bread

Adapted from AllRecipes.com, makes one 9” x 5” loaf

1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup mini chocolate chips, plus more for the top of your loaf
1 (1 ounce) square of unsweetened chocolate
2 eggs
1 cup white sugar
1/2 cup vegetable oil
1 cup grated and drained zucchini (drain in colander, pressing with a spoon to eliminate any excess water)
1/2 teaspoon vanilla extract

Preheat your oven to 350° F and grease a 9″ x 5″ bread pan.

Combine the flours, baking soda, salt and 1/3 cup of the chocolate chips in a bowl. Set aside.

Melt the square of chocolate in the microwave on low power, checking every 30 seconds to stir.

Whisk together eggs, sugar, oil, vanilla, and chocolate. Add zucchini and melted chocolate. Fold in the dry ingredients until just combined.

Pour batter in your prepped pan. If you would like to amp up the chocolate a bit more, sprinkle the top with a few more chocolate chips. Bake 60 minutes. A tooth pick inserted in the center will come out dry and crumb free. Cool for 10 minutes and transfer to a wire rack.

Eat for breakfast, then later, eat for dessert. Versatility–important.

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2 Responses to “What Zucchini?”

  1. Lara Says:

    I had some zucchini left in the frig, so I decided to try this recipe – yummy! Great choice. And I don’t feel guilty because it’s got vegetables and wheat flour – can’t beat it!

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