“Chockit” is a term for “Chocolate” used often by my two year old who loves it as much as I do! Here is a twist on the original zucchini bread. I am a fool for anything chocolate. This bread is good for breakfast, bringing to work in your lunch bag and using it as a dessert after dinner. That statement is a little ironic for me since I have actually done all three of those in one day. Don’t you judge me. Its no secret that I love a good chocolate fix. My kids love it too and they don’t even know that it is healthy for them. It is wonderful to have on hand and it also freezes well. This recipe makes two loaves. They won’t last long, especially after your household gets a whiff of them baking in the oven! I have found that it is much easier to use a Cuisanart to grate your zucchini. If you grate your zucchini the old fashioned way; by hand with a grater, then someone should be taking you for a spa treatment ….either that or therapy…you decide. All I know is when it’s this good, who wants to waste time grating it by hand? Enjoy your “chockit.”
Chocolate Orange Zucchini Bread
1 1/2 C. sugar
1/2 t. vanilla
2 C. shredded unpeeled zucchini
1 3/4 C. baking cocoa powder (separated)
3 1/4 C. flour
1 1/2 t. baking powder
1 1/2 t. baking soda
1 t. salt
2 teaspoons grated orange peel
1 1/2 C. regular or mini chocolate chips
Preheat oven to 350 degrees.
Grease bottoms of 8×4 or 9×5 loaf pans. Use 1/4 cup of the baking cocoa to coat inside of pans so your bread will not stick when you turn them out after baking. In a large bowl, beat eggs, vanilla and sugar well until thickened. Stir in oil, zucchini. Stir in remaining bread ingredients. Do not over mix. If using an electric mixer, stir in the chocolate chips with a rubber spatula at the end. Pour batter into prepared pans. Bake at 350 degrees for 60 minutes. Cool 15 to 20 minutes and remove from pan. Makes 2 loaves.