Tuesday, 29 December 2015

Chocolate Zucchini Loaf

This moist and fudgy double chocolate zucchini bread will have you wondering how there are vegetables in this! 

Soooo, lets get started. Simply put - this bread is magical. This incredibly moist, fudgy, double chocolate-loaded bread will have you raising your hand. Um, excuse me. There are vegetables in THIS? Yes. This bread is filled with shredded zucchini and no one will be any the wiser.


Besides the addition of a green veggie, this recipe has a slew of other notable ingredients. First of all, there is only 1/2 cup of sugar in the entire loaf. I got 9-10 slices out of this loaf which means there is less than 1 Tablespoon of added sugar in each slice. Chocolate chips provide further sweetening, while also creating melty pockets of chocolate throughout each slice. Another ingredient doing double duty is the Greek yogurt. Greek yogurt adds protein, while also tenderizing the bread.

A little espresso powder makes each slice incredibly rich. Espresso powder or even instant coffee are actually normal ingredients added to chocolate cakes, muffins, cupcakes, and breads. They accentuate the chocolate flavour, making each bite EXPLODE with chocolate. You have to try it. Have to! (Yes, it’s optional if you despise coffee. But you don’t taste coffee!)
The only other thing you need to know about today’s recipe: make more than 1 loaf. Happy Baking! 


Prep Time: 20 minutes
Baking Time: 45-55 minutes
Serves: 8-10 slices

Ingredients
1 and 1/2 cups (225g) shredded zucchini
1 cup (125g) all-purpose flour
1/2 cup (42g) natural unsweetened cocoa powder (not dutch process)
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon instant coffee powder (or 1/4 teaspoon espresso powder)
3/4 cup (135g) semi-sweet or dark chocolate chips
2 large Eggland's Best eggs
1/4 cup (60ml) canola or vegetable oil
1/4 cup (60g) plain Greek yogurt
1/2 cup (100g) granulated sugar
1 teaspoon pure vanilla extract

Method
preheat oven to 350°F (177°C). Spray a 9x5 (or 8x4) loaf pan with nonstick spray. Set aside.

Place the shredded zucchini on a couple paper towels to absorb some moisture. Press a paper towel on top as well. Set aside until step 4.

In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, instant coffee, and chocolate chips together until combined. Set aside.


In a medium bowl, whisk the eggs, oil, yogurt, sugar, and vanilla together until completely combined. Pour the wet ingredients into the dry ingredients and lightly whisk until combined. Using a spatula, fold in the zucchini. Pour/spoon batter into prepared baking pan.

Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. . All ovens are different so keeping checking on it. Allow bread to cool completely in the pan set on a wire rack.

Slice and serve when bread has completely cooled. Store leftover bread in an airtight container at room temperature for up to 5 days.