Aunt Val's Rich Chocolate Zucchini Bread

 

Makes 1 Regular 9-b-5 inch loaf pan or 2 Medium Loaves - 4 Small Aluminum loaf for gifts.

1 cup all purpose flour 

1/2 c Dutch process cocoa or unsweetened 

1 t baking soda

1/2 t sea salt

2 large eggs at room temperature

1/4 c unsalted butter, melted and slightly cooled

1/4 c melted coconut oil 

3/4 c packet brown sugar

1 t pure vanilla extract

1 1/2 packed shredded zucchini 

3/4 cups chocolate chips, your preference the darker the better but not 100% cacao (I mix and match)

1/4 mini dark chocolate chips 

Instructions

1. Preheat your oven to 350F. Grease and set aside loaf pans

2. In a medium bowl, whisk together the flour, cocoa powder, baking soda and sea salt. Set aside

3. In a large bowl, add the eggs, melted butter, oil, vanilla extract and brown sugar. Stir with wooden spoon until smooth, so not over mix.

4. Stir the dry ingredients into the wet ingredients, again do not over mic.  Stir in the shredded zucchini until just combined.  Stir in the 3/4 cup of chocolate chips.

5. Pour batter into prepared pan(s).  Sprinkle the remaining 1/4 cups of mini chips over the top of the bread.  Bake for 50-60 minutes (for a full loaf pan) or until a toothpick inserted into the center comes out clean, you might have some melted chips on the toothpick which would be fine. You just don't want gooey batter.

6. Remove the pan from the oven and set on a wire cooling rack.  Let cool at least 15 minutes.  May be frozen :)