I came across this recipe for zucchini bread with chocolate when I was still super excited about harvesting an abundance of squash from my own garden. Once I accepted that I won't have any home-grown zucchini of my own (*sigh*), I was ready to find another way to make this delicious bread. Bought a big, healthy zucchini from a Grow Pittsburgh stand this weekend, and made this recipe that very day. :)
The result is a moist, chocolatey bread that is more like cake. The zucchini seemingly melted away into the cake, and with the chocolate chips added little, random pockets of gooey goodness. YUM!
I veganized the recipe and changed a few things, but click on the title to follow the link to the original instructions. I also doubled the recipe with good results.
Chocolate Zucchini Bread
1 1/2 c Shredded Zucchini
1 c Whole Wheat Pastry Flour
1/2 c Cocoa Powder
1 tsp Baking Soda
1/4 tsp Baking Powder
pinch of salt
1/2 tsp Ground Cinnamon
1/2 c Canola Oil (I used half applesauce to reduce the fat content. Use 1/3 c applesauce to replace all oil.)
1/2 c Sugar (For a less sweet bread, use 1/4c sugar here.)
1/2 c Packed Brown Sugar
Vegan substitute for 2-Eggs (I used Ener-G Egg Replacer.)
1 tsp Vanilla Extract
1/2 c Chocolate Chips
In large bowl, use a mixer to combine oil/applesauce, sugars and vanilla. Add egg replacer and shredded zucchini. In a separate bowl, sift together flour, cocoa powder, salt, cinnamon, baking soda and baking powder. (I used a regular, fine metal kitchen strainer, as my sifter broke.) Slowly add dry ingredients to wet. Beat until combined. Stir in chocolate chips.
Scrape batter into a greased 9x5x3 loaf pan, OR a loaf pan lined with parchment paper (my preference). Bake at 350 degrees for 50-65 minutes, or until sharp knife inserted into center comes out clean.
Eat it up, yum! :P