Chocolate Zucchini Loaf

After eating ice cream almost everyday of the week, I was craving a change. A change which came in the form of this chocolate zucchini loaf. It's less sugary, but just as yummy. My brother, who hates zucchini, always says that adding in the green menace is completely unnecessary since you can't taste it anyway. Little does he know that the zucchini is actually a secret weapon, and adds a lot of moisture to the chocolately cake. So, I guess what I'm trying to say is if you hate vegetables, like him, then cook them into a chocolate loaf. Anyway, give this recipe a try because I've perfected it to give the best results, and it's a quickie. 


Some notes: This should take about 10-15 minutes to prepare. Also, the mixture will be thick when you add in the zucchini and chocolate chips, so if this happens... don't worry, you're doing it right! 

Chocolate Zucchini Loaf 

1/2 cup unsalted butter, melted
3/4 cup light brown sugar
2 eggs
1 teaspoon vanilla
1-2/3 cups of all purpose flour
1/3 cup cocoa powder
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups shredded zucchini
1 cup semi-sweet chocolate chips 

Preheat the oven to 350 degrees and grease an 8-1/2 x 4-1/2 inch pan and set it aside. 

In a large bowl, place the melted butter and stir in the brown sugar until the mixture is smooth. Next, add the eggs and vanilla and stir until they're all fused together. Set aside. 

In a medium bowl, whisk together flour, cocoa powder, baking soda. Then, add this mixture to the liquid one and stir it until it's well incorporated. 

Now add the secret weapons - the shredded zucchini and chocolate chips. Mix them in. 

Pour the batter into the pan, making sure it's evenly spread. It should take about 60 minutes, you can test if it's ready with a toothpick. If it comes out clean, it's done. Then let the loaf cool for about 15 minutes.

Bon Appétit! 

Foodmiriam amdur