{Chocolate Zucchini Bread}

Baking is something I'm really not good at. My major issue is I can't seem to EVER follow the directions. I like to add an extra dash of this, or sprinkle of that. It works with cooking but in baking everything is precisely measured for a reason. I just can't stick to the plan, a theme that rings true in other areas of my life! Sometimes my bake goods are a stroke of genius, but a lot of times my results are disastrous! You would think I've learned my lesson by now! I actually managed to follow the directions of this recipe!


I know my last food post was about Zucchini, but it's such an awesome summer vegetable and its extremely versatile! So here it goes! The only things I substituted in this recipe was coconut oil (it's just so much better for you). Also, i forgot to put coco powder in the image below and I wasn't about to set everything up and retake the picture!

Double Chocolate Zucchini Bread
Makes one 9×5 loaf

1 1/2 cups zucchini, shredded
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup canola oil (I used coconut oil)
1/2 cup sugar
1/2 cup packed light brown sugar
2 eggs, room temperature
1 teaspoon vanilla
3/4 cup dark chocolate chips 

Preheat oven to 350 F. Spray a 9×5 loaf pan with cooking spray (or grease with butter/shortening).

In a mixer, combine your oil, sugars and vanilla. Mix in your eggs and shredded zucchini. In a separate bowl, sift together your flours, salt, cinnamon, baking soda and baking powder. Slowly add this dry mixture into your wet mixture. Beat until combined. Mix in your chocolate chips.

Scrape your batter prepared loaf pan, and bake at 350 degrees for 55-65 minutes, or until a toothpick comes out clean when inserted into the center. Remove from oven and cool in pan for 10 minutes before cooling on a wire rack.