Last month Alistaire’s most recent allergy panel determined that he can eat cooked eggs. He has to avoid raw eggs, particularly whites, but the allergist doctor wants him to start eating cooked eggs as often as possible now. With no reactions seen, this has been amazing to add back in eggs for him! Having said that, this zucchini bread is very indulgent, and a great way to use up all the summer squashies!
Chocolate Chocolate Zucchini Bread
- ½ cup cocoa powder
- 1¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp fine sea salt
- 1 cup granulated sugar
- 1 stick unsalted butter, melted
- 1 tsp pure vanilla extract
- 1 large egg + 1 egg yolk
- 2 cups grated zucchini*
- 2/3 cup mini chocolate chips
Preheat oven to 350°, liberally butter a standard bread pan, and dust it with a bit extra cocoa powder, knocking out any extra.
In a small bowl, whisk together flour, cocoa powder, baking soda, cinnamon, and salt.
In a large mixing bowl, whisk together sugar and butter till smooth. Add in vanilla, and then the eggs, beating till smooth. Fold in zucchini and chocolate chips.
Add in the dry ingredients, stir until just blended.
Scrape into prepared pan, bake for 50 to 60 minutes, until a knife inserted in the center comes out clean. Let cool on a rack, run a knife around the edges, and turn out. Store covered, eat within 2 to 3 days.
Makes 1 standard loaf.
*For best results, grate the zucchini on a large plate, then let rest for 10 to 15 minutes. This will allow some moisture to drain off. Pick up the zucchini to measure, leaving the water behind.