Chocolate Zucchini Bread / Muffins

Chocolate chips should be on the top of every loaf of bread

This year, I found a 6-pack of zucchini starter plants for the same price as one plant. At the same time, the house-flippers next door took down a large portion of fence, creating a new extra-sunny, south-facing patch of garden that we didn't have before. The result is wayyyy too much zucchini for a family of 3.

I worked from this recipe. I like it because it does use a lot of zucchini, it's delicious, and it's definitely healthy-ish. If I were going to make it often, I'd experiment with making it healthier; I think it could be good substituting most of the oil with flax seeds and applesauce, and the applesauce would allow it to have less sugar. And oats. Always oats.

But as is, it's very good. The only change I made was that I inadvertently used less cocoa powder than the original recipe called for, because I tripled the recipe (TOO MUCH ZUCCHINI) and ran out. But it was plenty chocolatey, and I like that it still tasted like zucchini bread, so I kept this change.

The Recipe (from wyldflower.com):

2 eggs

1/4 c canola oil

1/4 c plain yogurt

1/2 c sugar

1 tsp vanilla extract

1 c flour

1/4 c unsweetened cocoa powder (original recipe called for 1/2 c)

3/4 tsp baking soda

3/4 tsp baking powder

1/4 tsp salt

3/4 c chocolate chips, plus more for topping

1 1/2 c shredded zucchini

Drain excess water out of zucchini by letting it sit in a colander for a few minutes
Mix eggs, oil, yogurt, sugar, and vanilla extract
Add flour, cocoa powder, baking soda, baking powder, and salt
Fold in chocolate chips and zucchini
Pour into prepared loaf pan or muffin pan
Top with extra chocolate chips
Bake at 350 for 40-50 minutes for a loaf, or 20-30 minutes for muffins

The Verdict:

Overall grade: B+

Overall reason: Delicious, could be healthier

Time to prepare: 15 minutes, plus baking time

Husband quote: "I like zucchini bread."

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