This is a picture of the snack I am consuming while posting this, including the jar of iced coffee in the background; so yummy. My mom always made chocolate zucchini bread when we were growing up, so this recipe comes from her, which I think she adapted in more recent years from the Looney Spoons cookbook, which I re-adapted to suit my preferences. This recipe makes 2 good sized loaves, but we made some into mini loaves and mini muffins, all of which turned out well, just adjust the cooking time accordingly (I think the mini muffins were done in 18-21 minutes and the loaves at about 30). This also freezes really well.
1 cup spelt flour
1 1/2 cups all purpose flour
1/2 cup cocoa
1 1/2 tsp baking powder
1 tsp each, baking soda and cinnamon
3/4 tsp salt
1 1/2 cups sugar (I didn’t find this to be overly sweet, but you could probably sub in 1 cup agave syrup and cut the oil a bit if you wanted)
1/2 cup plain, fat free greek yogurt
1/3 cup canola oil
2 tsp vanilla
2 cups packed, grated zucchini (I did mine in the food processor)
1/2 cup mini chocolate chips
1. Preheat oven to 350 and prep 2 loaf pans with cooking spray and flour.
2. Combine dry ingredients, except sugar, in a large bowl.
3. Whisk together sugar, eggs, yogurt, oil, and vanilla in a smaller bowl. Add zucchini, then add to dry ingredients along with chocolate chips, stirring just to combine.
4. Pour half of batter into each loaf pan and bake for 45-50 minutes (mine were done at 45) or until a toothpick inserted comes out clean. Cool for 5 minutes in pan, then turn out onto wire racks to cool.