Zucchini is in season! How about baking a “healthy” snack to sneak some veggies into your afternoon snack?! Patty whipped this up, and it was delicious! More than likely, the most time consuming part is shredding the zucchini.

    • 2 cups shredded zucchini, gently packed (you’ll need about 2 medium zucchini; do not wring out the liquid) 
    • 1 cup semi-sweet chocolate chips
    • 1 stick (½ cup) unsalted butter
    • ¾ cup plus 2 tablespoons light brown sugar, packed
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1⅔ cups all purpose flour, spooned into measuring cup and leveled off with a knife
    • ⅓ cup cocoa powder
    • ¾ teaspoon salt
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
  1. Preheat oven to 350°F and grease an 8½ x 4½-inch loaf pan with nonstick cooking spray or flour.
  2. Place the butter in a large microwave-safe mixing bowl and microwave for 1 minute, or til slightly melted. Stir in the brown sugar until smooth. Add eggs and vanilla and stir until fully mixed. (add eggs after the brown sugar is mixed in)
  3. Whisk together flour, cocoa powder, salt, baking powder, baking soda in a medium bowl. Add to the butter mixture and stir until thick.
  4. Stir in the shredded zucchini and chocolate chips.
  5. Spoon batter into loaf pan and spread.
  6. Bake 60 – 65 minutes. It will be ready when a toothpick plopped into the center comes out clean (Don’t get thrown off if it comes out a little messy from the Chocolate chips)
  7. Let the bread pan cool on a rack for 10 minutes.
  8. After 10 minutes, place the loaf on a cooling rack