Chocolate Zucchini Bread
Recipes from Dietitian Jenn Messina
Jenn Messina is an experienced Registered Dietitian and a mom of two energetic kids. To her, food is life! It nourishes our bodies, minds, and spirits and connects us to each other and to our heritage.
After graduating from the University of British Columbia, she spent the last 16 years working as a Registered Dietitian with thousands of people of all ages and backgrounds. With so much nutrition information on the web, it can be frustrating, confusing and overwhelming. Jenn became an RD because she is passionate about helping people and truly enjoys learning about your life, work, families, and diets.
Jenn Messina
This chocolatey zucchini bread is a favorite among kids and adults alike. It also freezes well for up to 3 months (double batch the recipe and make 2 if you plan to freeze some as I guarantee you will love this and want to gobble it up!)
Total Time: 1 Hour 10 minutes
Ingredients
1 large zucchini, shredded (do not wring out the liquid)
1/2 cup salted butter
3/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 & 2/3 cups all purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon espresso powder or instant coffee (optional)
1 cup semi-sweet chocolate chips (2 tbsp reserved for topping)
Instructions
Preheat the oven to 350 F degrees and grease an 8-1/2 x 4-1/2-inch loaf pan
Place the butter in a large glass bowl (or other microwave safe container) and microwave for 45 seconds (or until just melted). Stir in the brown sugar and combine until smooth. Add the eggs and vanilla
In a second medium sized bowl combine the dry ingredients including: flour, cocoa powder, salt, baking powder, baking soda and instant coffee. Add to the butter mixture and stir until well combined
Stir in the shredded zucchini and chocolate chips (don’t worry it will be very thick at this time)
Spoon the batter into the prepared loaf pan and spread evenly. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Let it cool on a rack for about 10 minutes before turning out onto a rack to cool completely
