Chocolate Chocolate Chip Zucchini Bread

Ingredients

• 2 cups heaping grated zucchini (grate on the small holes of your box grater)
• 2 cups unbleached all-purpose flour (plus a little for tossing with the chocolate chips)
• 1/4 cup natural unsweetened cocoa powder (NOT Dutch processed)
• 1 tablespoon ground cinnamon
• 2 teaspoons baking soda
• 1 teaspoon fine salt
• 1/4 teaspoon baking powder
• 2 cups granulated white sugar
• 3 large eggs
• 1/2 cup unsweetened applesauce
• 1/2 cup extra light olive oil (or other flavorless oil)
• 1 tablespoon pure vanilla extract
• 2 cups chocolate chips (milk chocolate or semi-sweet)
• 1/4 cup mini chocolate chips

Instructions

1. 1

   Preheat your oven to 350℉ (or 180℃).

2. 2

   Line 2 standard loaf pans (9x5) with parchment (I use metal clips to keep the parchment paper secure) and grease with nonstick baking spray with flour. NOTE: You will definitely want to use parchment paper to avoid the chocolate chips on the bottom of the loaf from sticking to the pan.

3. 3

   In a large mixing bowl add the flour, cocoa powder, cinnamon, baking soda, fine salt and baking powder. Whisk well to combine.

4. 4

   In a separate mixing bowl, preferably with a spout, measure and add in granulated sugar, eggs, apple sauce, extra light olive oil and vanilla extract. whisk to combine.

5. 5

   Pour the wet ingredients into the bowl with the dry and mix until just about incorporated.

6. 6

   Add in the grated zucchini and mix to distribute.

7. 7

   Toss the chocolate chips with a little flour (about 1 to 1½ teaspoons) before adding them into the zucchini bread batter. Stir until the chocolate chips are throughout.

8. 8

   Divide the batter into each prepared pan - about 2¾ cups per pan. Bake on the middle rack of your preheated oven for 20 minutes. Remove and sprinkle each loaf with 2 tablespoons of mini chocolate chips (if desired).

9. 9

   Return to the oven and continue to bake for 35 to 40 minutes OR until a tester comes out with only a few crumbs attached. Remove the loaves from the oven and let cool before removing the zucchini bread from pans. Transfer to a wire rack to finish cooling.NOTE: I start checking my zucchini bread at the 45 minute mark. Not all ovens are calibrated the same, so it's always best to check periodically for doneness.

10. 10

    Allow zucchini bread to cool completely before slicing.

11. 11

    See blog post for storing zucchini bread.