Chocolate Zucchini Bread
Feature Recipe from Thunder Bay Regional Health Sciences Centre's Fresh Market
Healthy, seasonal recipes are available for staff, patients, families and community members at Thunder Bay Regional Health Sciences Centre's Fresh Market, a local market which runs every Wednesday from 11:00am to 1:00pm, June through October, in the Cafeteria Courtyard at our Hospital.
Makes 12 ¾ inch slices
1 cup whole wheat flour
½ cup unsweetened cocoa powder
¾ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
¾ cup semi-sweet chocolate chips
2 large eggs
¼ cup canola or vegetable oil
¼ cup plain greek yogurt (nonfat or whole)
½ cup granulated sugar
1 teaspoon vanilla extract
1 ½ cups shredded zucchini
Extra chocolate chips for topping
Preheat the oven to 350F. Spray a loaf pan with nonstick spray.
Shred the zucchini. Lightly squeeze the zucchini with paper towels so that the zucchini is not dripping, but so that it is still moist.
Mix flour, cocoa powder, baking soda, baking powder, salt, and chocolate chips in a large mixing bowl.
In a separate small bowl, whisk together eggs, oil, yogurt, sugar, and vanilla until smooth.
Use a fork to mix the wet ingredients into the dry ingredients, stirring until fully incorporated, and there are few lumps.
Use a spatula to fold in the zucchini, pushing the dough around to make sure the zucchini is evenly spread throughout. Do not over stir. Pour the batter into the prepared loaf pan, scraping down the sides. Loosely scatter chocolate chips on top of the batter.
Bake for 40-50 minutes, until an inserted toothpick comes out clean. Remove from oven and let cool, in the pan, on a wire rack.
Slice and serve!
Recipe adapted from wyldflour.com