Chocolate, Chocolate Chip, Chobani, Zucchini Bread: That was an exhausting title. Thanks to our good friend Jason, we’ve been getting zucchini the size of pumpkins delivered to our house a couple times a week. We all know Brad prefers things out of a plastic package instead of something that comes from the ground… so I had to figure out how to incorporate these zucchini monsters into our weekly rotation, because if it’s healthy and not covered in sugar or cheese he’s probably not going to eat it.
I really do love him, I swear. But I might a little more if he would eat vegetables and fruit….is adding whole wheat (anything) to the list too much??
Mini Food-Processor. Pulverize. Boom. This is how you make bread dangit.
I am no stranger to zucchini, pumpkin, or banana bread. Obviously zucchini and pumpkin are seasonal, so when zucchini’s start appearing on my counter, bread starts pumping out of the kitchen. What’s the difference between the three? Zucchini bread is dangerous. Ya, dangerous.
Shout-out to Mom and Dad for the Mini Food-Processor gift this last birthday, no more bloody knuckle bread! I used to grate them by hand with just a basic cheap hand grater. Well, I get going to fast, or slip, or stop paying enough attention and hit knuckle, not a very sanitary situation. Don’t worry, a simple hand grater works just fine, just takes longer. You want another bonus feature of food-processor? Ok, sure…. you can absolutely pulverize the zucchini, it doesn’t look as pretty this way, but the person eating your bread (Brad…cough) will never know that there is something healthy in there. It really evens out the texture to regular bread if you’re weird about funky textures.
Brad told me this was his favorite bread I’ve made to date, so you should probably take this into serious consideration. It also didn’t hurt anyone’s feelings this made our entire house smell like a chocolate muffin factory the entire day. Who needs Yankee Candle?!
My absolute favorite thing about this bread, is the little bursts of chocolate. Every time you hit one of those little partially melted chocolate chips, and you get a little bit of extra chocolatey goo with that bite
2 cups flour
1/3 cup unsweetened cocoa powder (sift if necessary)**
**make this 1/4 if you want less chocolate intensity
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1 container of plain Greek Yogurt (I used Chobani)
2 cups zucchini, drained
1 cup semi-sweet chocolate chips
1. Preheat oven to 350 degrees. Spray bread pan with Pam, then coat with a tbsp of flour.
2. Peel zucchini, and cut into chunks and place into food processor. You can also grate it by hand if you want, but this way gets the texture more even across the board. Once you have all your zucchini pulverized or grated, take a handful of the zucchini and squeeze out all the excess water.
3. Combine flour, cocoa powder, baking soda, and salt in a bowl and whisk well, set aside.
4. In a second bowl, beat sugar, oil, eggs, and vanilla until well blended. I just used my whisked and went at it. Switch to a spatula here, and add yogurt to combine.
5. Pour your wet ingredients into your dry slowly, whisking the entire time, just until combined. Stir in zucchini and chocolate chips.
** If you want your chocolate chips to not melt into the bread and remain whole, I recommend freezing them for 30-60 minutes before adding them to the mix.
6. Bake for 50 minutes, or until you’re toothpick comes out clean. Place pan on wire rack to cool.
Adapted from Barbara Bakes