Chocolate Zucchini Bread

If you grow a garden during the warmer months of the year and are looking for a great way to use up your abundant supply of zucchini, this is definitely a recipe you will want to file away for later this summer. (Or, perhaps, you can grab a bag of shredded zucchini out of your freezer to use up some of your leftover supply right now?!)

I made this recipe today specifically because it yields two loaves of bread. Since I volunteered to bake for the PTA-sponsored conference meals at school, I figured I could slice up one loaf for the teachers to enjoy in the break room while keeping the other loaf at home for our family!

I think my son described this recipe best when he said, "It tastes like brownies!"

Enjoy! :)

Chocolate Zucchini Bread
Yield: 2 loaves

Ingredients
3 eggs
1 cup vegetable oil
1 1/2 cups brown sugar
2 tsp vanilla
2 cups freshly grated zucchini* (about 2 medium)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1/2 cup cocoa powder
1 cup mini semisweet chocolate chips
1 cup regular semisweet chocolate chips

*If using frozen shredded zucchini, gently squeeze out excess moisture and then measure out 2 cups.

Directions
1. Preheat oven to 335°F. (I have a convection oven. If using a standard oven, increase temperature to 350°F.)
2. Grease two loaf pans with Crisco.
3. In large bowl, whisk together eggs, oil, brown sugar, and vanilla until well combined. Stir in grated zucchini.
4. Add flour, cocoa, baking soda, baking powder, and salt. Fold in chocolate chips.
5. Divide batter evenly between prepared pans. Bake 50-60 minutes, or until a tester inserted in the center comes out clean.
6. Let bread cool in pans for 10 minutes before transferring to wire rack. Cool completely before slicing and serving.

Recipe adapted from Make and Takes.