True confession: I made this bread (cake?) a few weeks ago when we weren’t in the middle of a heat wave. I totally (TOTALLY) understand if you don’t feel up to turning on your oven this week. Just tuck this little gem of a recipe away (or pin it!) for later. You’ll be glad you did, I promise.
Another true confession: I can never remember how to spell ‘zucchini’without spell check. Are there two ‘c’s or two ‘n’s? Both? Neither? Uggah. I have trouble with ‘surprise,’ too. That first ‘r’ throws me for a loop every time.
Anyway, here’s a recipe for chocolate zucchini bread. It would be really killer with chocolate chips tossed in. Of course, that might tip it into the cake territory. But who am I to judge if you still eat it for breakfast? I’m just a girl who can’t spell ‘zucchini’ to save her life.
Chocolate Zucchini Bread
Lightly adapted from Smitten Kitchen
Yields 2 loaves
- 3 eggs
- 1 cup olive oil
- 1 3/4 cups sugar
- 2 cups grated zucchini
- 2 teaspoons vanilla extract
- 3 cups all-purpose, gluten-free flour (I used Bob’s Red Mill)
- 3 tablespoons coco powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup chocolate chips (optional)
Preheat oven to 350 degrees F, grease and flour two 8×4 inch loaf pans.
In a large bowl, whisk the eggs until bright and smooth. Mix in olive oil, sugar, zucchini and vanilla. In a separate bowl, combine flour, coco powder, baking soda, baking powder and salt. Add dry ingredients to wet and mix to combine. Fold in chocolate chips, if using.
Divide the batter into prepared pans and bake for 60 minutes, until cooked through.