I love this bread, and I wish I could just simply provide you with a sample. But, since I cannot let me try my best to describe it… It is.. Soft on the inside, crunchy outside, sweet but not overly, chocolate-y, smooth, moist, addictive. Oh! And two year old and husband approved. Needless to say, I’m a fan, and I hope you will become one as well.
- 2 cups All Purpose Flour
- 3 tablespoons Cocoa Powder
- 2 cups Sugar
- 1 1/2 teaspoons Baking Soda
- 1 teaspoon Salt
- 1/2 cup Semi-sweet Chocolate Chips
- 1 cup Toasted Walnuts, Chopped
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Espresso Powder
- 3 Large Eggs
- 2 cups Shredded Zucchini
- 1 1/4 cup Vegetable Oil
- 1 tablespoon Vanilla Extract
- Preheat your oven to 350F and grease two 8×4 loaf pans. If your walnuts aren’t toasted already, add your walnuts to a medium frying pan over medium-high heat and toss occasionally for 5-6 minutes to toast. Take off the heat and let the nuts cool for a few minutes until cool enough to chop.
- In a large bowl combine all of your dry ingredients: flour, cocoa powder, sugar, baking soda, salt,chocolate chips, cinnamon, espresso powder, and walnuts (reserving a small handful if you wish to top the loafs with them). Whisk well to combine.
- In a medium bowl, combine your eggs, vegetable oil, vanilla extract, and shredded zucchini. Mix to break up the eggs.
- Add the wet ingredients into the dry ingredients bowl and mix until just combined. Make sure to scrape the bottom of the bowl well.
- Evenly distribute the batter into the two loaf pans and bake in your preheated oven for about 1 hour, or until a toothpick inserted into the center of your loaf comes out clean. If you hit a chocolate chip, try a different spot with a clean toothpick.
- Let cool on wire racks for about 30 minutes, or until cool enough to handle. Turn loafs out of the pans and enjoy!
