2-3 small zucchinis
1 1/4 cups all-purpose flour
1/3 cup Dutch process cocoa powder (like Hershey’s Special Dark Chocolate)
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup brown sugar
1/2 cup unsalted butter, melted
2 eggs
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
1. Preheat the oven to 350 F. Grease a 4 1/2 X 8 1/2-inch loaf pan with nonstick baking spray. Then set aside. Note: You can also line the bottom of the pan with parchment paper for easy removal after baking.
2. Wash the zucchini and trim off the ends. Use a box grater to grate the zucchinis (use the large grate), until you have approximately 1 1/2 cups. Get two sheets of paper towel and place the grated zucchini between them and press out the excess water. You may need to do this a couple times to ensure the excess moisture is removed or you will end up with a soggy bread.
3. In a large mixing bowl, add the flour, cocoa powder, baking soda, salt and brown sugar, then mix on low until incorporated. Then add the melted butter, eggs ( one at a time), a vanilla extract. Continue to mix on low until you have a smooth, thick dough. Now, add the pressed zucchini and continue to mix on low until incorporated. Repeat with chocolate chips.
4. Remove the dough mixture from the bowl and form into the prepared loaf pan. Place in the oven and bake until a clean toothpick comes out after inserted in the center, about 50 minutes to 1 hour.
5. Remove the loaf and allow to cool on wire rack for about 15 minutes. The invert, remove the loaf pan, and let the loaf cool another 15 minutes before slicing and serving.
Yields: 1 Loaf
