Dark Chocolate Zucchini Bread

You knew a chocolate recipe would have to be coming soon right?!  This is zucchini bread made a little healthier, with the added twist of chocolate (what?! It's healthy! Antioxidants.)

It looks quite decadent, but it really is still a bread - not a cake.  A slightly sweet bread with a hint of cinnamon that could be made deeelicious with some chocolate chips and walnuts.  I skipped these, as I was trying to be all healthified.  Plus, this is eggless, so I left out the nuts so Mr. Little Man could eat it.  However, I have just taken a zucchini BROWNIE recipe from the oven...complete with chocolate chips and walnuts, so I'll post that one next week after it has had a taste test ;)

This recipe was slightly adapted from My Diverse Kitchen's Eggless, Slightly Healthier Chocolate Zucchini Bread

Dark Chocolate Zucchini Bread (egg free)

1 1/2 cups all purpose flour

3 tbsp unsweetened cocoa powder *I used Hershey's Dark Cocoa

1/2 tsp cinnamon powder

1/4 tsp grated nutmeg

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1-1/2 cups packed, grated zucchini

1/2 cup grated apple

1/2 cup thick plain yogurt

1 cup granulated sugar (or brown sugar) *I used all brown

1/4 cup oil

1/4 cup chopped walnuts *omitted due to allergies

1 tsp vanilla extract

Method:

Put the flour, cocoa, cinnamon, nutmeg, baking powder, baking soda and salt in a bowl and mix well.

In a separate bowl, whisk the oil, yogurt, sugar and vanilla extract together. Pour this into the dry ingredients and using a wooden spoon, mix everything together very well. Now add the grated zucchini, apple and walnuts and fold this in till well blended.

Scrape this thick batter into a well greased and floured loaf tin and bake at 350 for about 1 hour, till a toothpick inserted in the loaf comes out clean.

Cool the bread in the pan for about 20 minutes and then loosen and cool on a rack. Slice only when completely cool. If not serving immediately, refrigerate.

This recipe makes one loaf.

Verdict?  I liked it, 2 out of 3 kids liked it...it was mildly chocolatey with a hint of cinnamon.  Not overly sweet - I even ate it for breakfast one morning with some dark chocolate almond butter.  Yes, I seem to have a problem with the dark chocolate.  But hey, I had vegetables for breakfast, that's got to count for something!
More recipes from the garden coming up!


Linking up with Sharing Sundays at Everyday Sisters and Cybele Pascal Allergen-Free Cuisine