If you are trying to sneak more veggies into your diet, I highly recommend giving this zucchini bread a go. If you are looking to be a little healthier feel free to omit the chocolate, it still tastes great without it. Not only is this recipe nutritious but the bread is also so moist but it freezes well. My boyfriend and I love to enjoy a slice with some earl grey tea as the combo is simply divine.
Enjoy!
INGREDIENTS:
Makes 1 Loaf of Chocolate Zucchini Bread
Unsalted Butter - for greasing the loaf pan
4 OZ Bittersweet Chocolate - Chopped
1 CUP of All-Purpose Flour
1/2 CUP of Whole Wheat Flour
1/3 CUP Instant Oats
1 TSP of Baking Soda
1/2 CUP of Unsalted Butter
1/2 CUP of Sugar
2 Eggs
2 TBSP of Plain Yogurt
1 TSP of Vanilla
1/2 a TSP of Lemon Zest
2 CUPS of Zucchini - Shredded
You will also need:
Loaf Pan
Parchment Paper
DIRECTIONS:
Preheat oven to 350 degrees
Greece loaf pan and line with a piece of parchment paper.
Melt your chocolate on medium-low heat in a small saucepan on the stove.
In a bowl, combine flour (both - all-purpose and whole wheat), oats, and baking soda. Give it a whisk until well incorporated.
In a separate large bowl, combine sugar and butter and using a hand mixer, cream together until light and fluffy.
Next add eggs, yogurt, vanilla, lemon rind, and melted chocolate to your sugar and butter bowl, and beat until well incorporated.
Next, stir in your shredded zucchini before adding the flour mixture in a cup at a time and beating until nicely mixed. Make sure to scrape the sides and get all the flour built up there.
Lastly, spread your batter in the loaf pan and bake for 45 minutes or until a toothpick comes out clean.
Allow the zucchini loaf to cool in the pan for 20 minutes before removing it and letting it continue to cool on a cooling rack.
Enjoy!
I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy baking!!!
