Dessert: Chocolate Chunk Zucchini Loaf

Ingredients

2 cups Shredded, Unpeeled Zucchini
1-2/3 cup All-purpose Flour
1/3 cup Unsweetened Cocoa Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 teaspoon Salt
2 Large Eggs, Lightly Beaten
2/3 cups Brown Sugar
1/2 cup Unsalted Butter, Melted And Slightly Cooled
2 Tablespoons Vegetable Oil
1 teaspoon Vanilla Extract
8 ounces, weight High Quality Dark Chocolate, Chopped

Instructions

Preheat oven to 350 ºF. Spray a 9x5-inch loaf pan with nonstick spray.
Take zucchini and place it in a dry dishtowel. Give it a squeeze or two to remove some (but not all) of the water. Set the zucchini aside.
In a small bowl, whisk together flour, cocoa, baking soda, powder and salt.
In a large bowl, whisk together the eggs and brown sugar until smooth. Whisk in the melted butter, oil and vanilla extract until combined. Use a large spatula to stir in the dry ingredients until just combined. Stir in the shredded zucchini until it is evenly dispersed and then stir in the chocolate chunks. Spoon the batter into the greased loaf pan.
Bake loaf for 55 –60 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf cool for 15 minutes before gently turning it out on a cooling rack or sheet of parchment. Let it cool completely before slicing.
Recipe adapted from King Arthur Flour.

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