Let me just brag a minute about how much I accomplished this weekend. Well, mostly just Sunday. Saturday we blogged (ate) all day then watched 2 hours of the 1996 Olympic gymnastics competition. So, maybe not too much of an accomplishment. But Sunday I was on fire. Cliff had to go take pictures for someone in his family. While he was gone, I cleaned the house from top to bottom. I even cleaned the shower. Which never happens. Then, I went to Home Depot and Ace hardware to get supplies. I painted 2 mirrors, 2 chairs, a fireplace screen, some sticks, a picture frame, and a table. I made dinner, then Cliff and I installed a 12 foot stake in our garden to hold up the tomato plants. The 6 footer just wasn’t doing the job. I think my tomato plants are on steroids. I need a ladder to pick tomatoes. I will have to update on the garden situation later this week. We have had some successes and some failures. RIP zucchini, broccoli, and cauliflower.
Even though I didn’t get even one zucchini from my garden, Kelly’s roommate’s dad had been keeping us stocked. He gave them 4 or 5 HUGE zucchinis. I knew right away that I wanted to make zucchini bread with one. I have never actually eaten zucchini bread so I decided to go with a double chocolate one to start off. Chocolate chocolate chip, no brainer. And I am so glad we did. We ran out of time to do a final picture of the bread so it sat around the house for a while before I could actually taste test it. It was way, way, way better than I expected. This is a recipe I know I will make over and over again. If you have a surplus of zucchini, first of all, I hate you, and second of all, make this chocolate chocolate chip zucchini bread.
Here is what you’ll need
Shred the zucchini. For some reason Kelly peeled ours. You don’t need to peel it. That is just weird.
Grease and flour the loaf pan
Combine the flour, cocoa powder, baking soda, baking powder, and salt
In another bowl combine the eggs, vegetable oil, vanilla, honey, and sugar
Add the flour mixture to the wet ingredients and mix until combined. Add in the zucchini and chocolate chips.
Transfer to a loaf pan and bake 65-75 minutes
So delicious! Too bad I finished the last of it this morning.
Ingredients
1 2/3 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
2 eggs
½ cup vegetable oil
½ cup light brown sugar
1/3 cup honey
1 teaspoon vanilla extract
2 cups shredded zucchini
1 cup semisweet chocolate chips
Directions
Preheat the oven to 350 degrees. Grease and flour an 8 x 4inch loaf pan. If you haven’t already, shred the zucchini. In a bowl combine the flour, cocoa powder, salt, baking powder and baking soda. In a separate bowl whisk the eggs and then add the vegetable oil, brown sugar, honey, and vanilla. Add the flour mixture and fold the batter until everything is combined. Fold in the chocolate chips and zucchini. Make sure the chocolate chips and zucchini are evenly distributed throughout the batter. Transfer the batter into the loaf pan and bake for 65-75 minutes. Allow to cool for 15 minutes, transfer to a cooling rack and allow to cool completely before slicing.
Source: Brown Eyed Baker
