Joy of Baking's Chocolate Zucchini Bread

I was thinking the other day about the summer when we had so much zucchini that I had zucchini bread coming out my ears. (Not literally of course because that would just be weird!) Then I got a text from my dear neighbor asking me if I'd like some zucchini from her garden that same day. (As I'm writing this, I'm getting kicked by a giant six-month-old baby and wishing for some free time to blog. Could anyone give me some of that too?)

Here's an easy recipe for making a vegetable taste pretty good. I split the mixture in half and made two small loaves. Basically, I didn't have the time to wait for a HUGE loaf to bake. I'm too busy with babyzilla.

Ingredients:

• 1 1/2 cups shredded raw zucchini (about 1/2 pound or 227 grams)
• 1 cup (130 grams) all-purpose flour
• 1/2 cup (45 grams) unsweetened cocoa powder, sifted (not Dutch-processed)
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/2 cup (120 ml) safflower or canola oil
• 1/2 cup (100 grams) granulated white sugar
• 1/2 cup (105 grams) light brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3/4 cup (125 grams) semi sweet chocolate chips

Preparations:

1. In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, ground cinnamon, and ground allspice. Set aside.
2. In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugars, eggs, and vanilla extract until well blended (about 2 minutes). Fold in the grated zucchini. 
3. Add the flour mixture, beating just until combined. Then fold in the chocolate chips. 
4. 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 to 65 minutes. 
5. Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely.

Read more: http://www.joyofbaking.com/breakfast/ChocolateZucchiniBread.html#ixzz1VLIxwZQA