double chocolate zucchini bread
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double chocolate zucchini bread is a delicious way to use up all that summer squash, and this loaf is one you can feel good about eating
When we bought our first house with a yard, I could not wait to get gardening. Ian planted row after row of grapes. I had a box for herbs, another for strawberries, and then the rest of my garden I set aside for tomatoes, peppers, cucumbers, carrots, beets, beans, and summer squash.
The kids had so much fun digging for beets and carrots, although I was the only one eating the beets. The beans were fun too. We had a few good tomatoes that the birds didn’t demolish, and squash coming out of our ears.
So much squash that we ate it every night for the entire summer and well into the fall. I never wanted to see another zucchini again.
Other than pumpkins, I never planted another squash. And then last summer a friend gave us some zucchini from her garden, and it was the best I had ever tasted. So of course we are back on the zucchini train.
But this summer aside form zoodling every night, I made zucchini bread. The kids wanted nothing to do with it until I made a double chocolate loaf. Then it was game on.
I wanted to make a loaf that was still delicious and chocolaty, but a bit better for you, so I used vanilla greek style yogurt in place of the oil, and I cut back on the sugar usually used. This double chocolate zucchini bread is SO moist from the zucchini and the yogurt, and has quickly become my new favorite way to sneak veggies into my kids.
- 2 cups of flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3 eggs
- 1 cup sugar
- 1 cup of vanilla Greek yogurt
- 3 cups of grated zucchini
- 1 cup of chocolate chips
- heat oven to 350 degrees
- whisk together the flour, cocoa, baking powder and salt
- beat the eggs with the sugar until light
- stir in the yogurt, and then add the wet ingredients to the dry
- stir in the zucchini and add the chocolate chips - the batter will be thick
- spoon batter into a well greased loaf pan
- bake at 350 degrees for 65 - 75 minutes
- allow to cool in pan 15 minutes, and then continue cooling on a rack
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