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.
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- 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
- Preheat oven to 350°F and grease an 8½ x 4½-inch loaf pan with nonstick cooking spray or flour.
- 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)
- Whisk together flour, cocoa powder, salt, baking powder, baking soda in a medium bowl. Add to the butter mixture and stir until thick.
- Stir in the shredded zucchini and chocolate chips.
- Spoon batter into loaf pan and spread.
- 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)
- Let the bread pan cool on a rack for 10 minutes.
- After 10 minutes, place the loaf on a cooling rack
