’tis the season of an overflowing abundance of zucchini. I like it sautéed, grilled, baked, etc. and then there’s always the stealthily hidden zucchini in baked goods, like this bread. I’ve found my bread turns out much better, i.e., cooked all the way through without being too well done on the bottom, if I bake it in a bundt pan. I doubled the recipe since I knew I would be baking it this way. If you don’t have the same struggles as me, and only want one loaf of this bread, half the recipe and you’re good to go.
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp sea salt
- 4 eggs, at room temperature
- 1 stick unsalted better, melted & slightly cooled
- 1/2 cup melted & cooled refined coconut oil, or canola oil
- 1 1/2 cup brown sugar
- 2 tsp pure vanilla extract
- 3 cups packed shredded zucchini
- 2 cups semisweet chocolate chips, divided
Preheat oven to 350 degrees. Spray a bundt pan with non-stick spray; set aside. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and seat salt; set aside.
In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. Stir the dry ingredients into the wet ingredients until just combined, without overmixing. Stir in the shredded zucchini. Stir in 1 1/2 cups of the chocolate chips.
Pour batter evenly into the pan. Sprinkle the remaining 1/2 cups of chocolate chips over the top. Bake for 60 – 70 minutes, or until toothpick inserted in the middle comes out clean, other than the melted chocolate chips. Cool in pan for 10 minutes before removing to cool on a cooling rack.
Source: a friend shared on Facebook, but I didn’t get the link.