Those mock crab cakes were good, but now it’s time to move over to the sweeter side of life.
This is one of our family’s all time favorites. It’s always a pleaser. No one cares that’s made from whole wheat flour, healthy coconut oil, and packed with zucchini. They like it because it tastes great.
Chocolate Zucchini Bread — adapted from Our Best Bites
2 cups whole wheat flour
2 tsp cinnamon
1 1/2 tsp baking soda
1/2 tsp salt
1/4 cup plus 2 Tbs unsweetened cocoa powder
1/2 cup coconut oil
1 cup evaporated cane juice
1/4 cup brown sugar
2 tsp vanilla
1/2 cup greek yogurt or sour cream
3 cups shredded zucchini
3/4 cups chocolate chips
2 Tbs brown sugar
2 Tbs evaporated cane juice
1/2 tsp cinnamon
Preheat oven to 350 degrees and butter and flour two 8 inch loaf pans.
Mix topping ingredients and set aside.
Combine flour, cinnamon, baking soda, salt and cocoa. Set aside.
Chop up your chocolate chips so they are about the size of mini chocolate chips and toss them with about a tablespoon of the flour mixture. (I was lazy and didn’t chop them up. It actually made a difference. Live and learn.) Set them aside as well.
Beat oil, sugars, and eggs together for about 2 minutes.
Add the vanilla and yogurt. Mix only until combined.
Stir in the zucchini, and then the flour mixture. Stir only until combined. Add the chocolate chips.
Divide evenly between your prepared pans and sprinkle both with the topping.
Bake for 45 minutes and test with a toothpick. Continue baking up to 60 minutes or until your toothpick comes out clean.
Remove from oven and cool on racks for 5-10 minutes. Do not remove bread from the pans yet — trust me on this one. After the cooling period, remove from pans and continue to let them cool off or eat them right away. On the odd chance you have any left over, they freeze really well.
Oh and one quick note, when I made this batch for the pictures, I doubled the recipe. As I said, we have A LOT of zucchini.