Everyone who eats this bread LOVES it. Kids cannot taste the ‘magic’ ingredient. This summer, our garden is producing zucchini like it’s going out of style, so I’m saving the recipes on this blog that are truly exceptional. This double-chocolate bread is amazing AND easy. The recipe yields one loaf, but trust me when I say you’ll want to double it and give one to a friend (or use it to bribe little ones to finish their chores).

Ingredients

• 1/2 c. cake flour
• 1/2 c. whole-wheat flour
• 1/2 c. unsweetened cocoa powder
• 1 tsp. baking soda
• 1/4 tsp. baking powder
• 1/4 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/2 c. canola oil
• 1 cup organic turbinado sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 1 1/2 c. shredded, raw zucchini
• 3/4 c. semi-sweet chocolate chips

Preparation

Preheat oven to 350 degrees and place rack in the center of the oven. Grease, or spray with nonstick vegetable spray, a 9x5x3″ loaf pan. Set aside.

Grate the zucchini using a medium sized grater. Set aside.

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugar, eggs, and vanilla extract until well blended – about 2 minutes. Fold in the grated zucchini. Add the flour mixture, beating just until combined. Then fold in the chocolate chips.

Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55-65 minutes. Place on a wire rack to cool for 10 minutes, then remove the bread from the pan and cool completely.

Yields one large loaf.