It’s been a long, long time. Sorry folks. I have a good excuse for my complete and total lack of blogging lately.
I have been in the throes of severe morning (all day) sickness, and I am just now reaching the light at the end of the tunnel. We’re talking all day nausea, barfing, hospital and IVs for dehydration and the works. We’re talking store bought cookies bad. My husband came home from work about a month ago and I had bought sugar cookies from Fred Meyer. “That’s when I knew you were really sick.” he said. ;)
The good news is that I have been very slowly starting to feel better, and this morning I woke up feeling completely normal. I felt like a new woman. I even went to the gym. And I baked this double chocolate zucchini bread. And it is good. Really good.
This may be my favorite ever, just because of the sheer moistness. I hate the word moist, but it’s the only correct adjective to describe this bread. The flavor is wonderful, the sugar and fat content are low- the zucchini does most of the work giving this such a great, fudgy, brownie-like texture.
Maybe your garden is overflowing with zucchini, or maybe you have to run to the grocery store for it. Either way- do it. This recipe is too good to miss.
Recipe adapted from The Charm of Home
2 large eggs
1/3 cup of honey
1/2 cup + 2 tablespoons vegetable oil
1/2 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/3 cup cocoa powder
1 2/3 cups all purpose flour
2 cups of shredded zucchini (I just use a cheese grater)
1 1/2 cups semi-sweet chocolate chips (1/2 cup reserved for topping)
Preheat the oven to 350°. Lightly grease two 8 inch loaf pans and line them with a parchment paper sling.
Add the eggs, honey, oil, brown sugar, and vanilla to a mixer, and mix well. Once mixed, add the salt, baking soda, baking powder, cinnamon, cocoa powder, and flour, and mix until just combined.
Add the shredded zucchini and mix together until just combined. Stir in a cup of the chocolate chips by hand.
Evenly divide into the loaf pans and sprinkle the top of each with 1/4 cup of chocolate chips.
Bake 30-40 minutes until a toothpick inserted into the center comes out mostly clean. Set aside to cool and enjoy!