My Zucchini Chocolate Chip Bread recipe is adapted from this one posted by Two Peas & Their Pod. When looking for a new recipe I often look to some of my favorite sites, and see what their recipes have in common, and what strikes me as the version I want to adapt to suit my needs. I use espresso powder in all my chocolate recipes to bring out the flavor of the chocolate. If you don’t have any, feel free to leave this ingredient out. Whenever I have fresh grated ginger, which is most times, I use that instead of ground ginger in my recipes to kick up the ginger flavor. This recipe is super moist and a delicious, decadent way to eat your vegetables!
Recipe: Makes 1 9×4 inch loaf
Preheat oven to 350 degrees
Grease loaf pan with cooking spray, butter or oil
Using a light colored metal loaf pan produces best results
Ingredients:
- 1 3/4 cups all-purpose flour (may substitute gluten free)
- 1 Tbsp instant espresso powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 Tbsp fresh grated ginger or 1/4 tsp ground ginger
- 1/2 tsp kosher salt
- 3/4 cup packed brown sugar
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, melted and cooled
- 1 lb zucchini, shredded with skin on (about 2 cups)
- 1 tsp pure vanilla extract
- 1/2 tsp almond extract
- 1 cup dark chocolate chips
- 2 Tbsp turbinado sugar -or raw sugar- for topping bread just before baking
Stir together dry ingredients flour through salt on list. Mix together brown sugar with wet ingredients through extracts on list, then add dry ingredients, stirring just to incorporate. Add chocolate chips and pour into greased pan. Sprinkle with turbinado sugar and bake in oven for 60-70 minutes until toothpick inserted in center comes out clean (or only with melted chocolate on it). Cool in pan for 10 minutes, then remove from pan and cool on rack for at least 30 minutes before serving.
