Chocolate Zucchini Bread

This recipe has been traded around Creemore for years. It's the most delicious way to use up those big zucchinis that multiply overnight. Funny story... when one of our friend's kids was young, he refused to eat veggies. So his Mum let him eat as much of this loaf as he wanted! Not sure that's the most healthy way to eat your greens but who's judging?!? This is delicious served as a snack, or as dessert with a dollop of ice cream. There is a myth that if you leave your car unlocked in town, you might find yourself with a carseat full of zucchini as people can't give it away. Leave your car door open and your neighbour's will be jealous they gave all that goodness away!

Prep time:15 mins Cook time: 50 mins

Ingredients:

1cup white flour 1/2 cup cocoa powder- we use Prana 1 cup semisweet chocolate chips 1 tsp baking soda 1/2 tsp salt

1/4 cup melted unsalted butter

1/4 cup vegetable oil, or coconut oil 2 room temp eggs 3/4 cup brown sugar 1 tsp vanilla extract 1 1/2 cups packed shredded zucchini Directions:

Preheat oven to 350ª Grease a 9x5" loaf pan with butter or cooking spray

In a medium sized bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.

In another bowl, add eggs, melted butter (make sure it's not too hot or you'll cook the eggs), oil, vanilla extract, and brown sugar. Stir until combined.

Fold the dry ingredients into the wet ingredients and then add the zucchini until just combined. Don't mix too much. Now add the chocolate chips.

Pour the batter into the loaf pan. Bake for 50 mins or until a toothpick comes out with no batter stuck to it. It might have chocolate but that's ok! Let the bread cool in the loaf pan for at least 15 minutes before serving.

Enjoy!! xx