Calling this bread is a bit of a stretch - it's a bit more like cake than bread, but whatever you want to call, delicious is most apropos. I followed an old recipe for Zucchini Bread with Chocolate Chips and Craisins but swapped out some of the flour for cocoa powder amongst a few other small adjustments. This was just too good to be forgotten.
Chocolate Zucchini Bread
Makes 1 loaf
1/2 cup whole wheat pastry flour
1 cup all purpose flour
1/2 cup cocoa powder
1/2 teaspoons baking powder
1 teaspoon baking soda
3 teaspoons ground cinnamon
1/4 teaspoon salt
3/4 cup packed brown sugar
3/4 cup granulated sugar
3/4 cup canola oil
1 teaspoon vanilla extract
10 ounces grated zucchini
1/3 cup craisins, roughly chopped
1/3 cup dark chocolate chips or chopped chocolate
Preheat the oven to 350 degrees F. Grease a 9 by 5 loaf pan with canola oil and line the bottom with parchment paper.
In a medium size bowl, combine the flours, cocoa powder, baking soda, baking powder, cinnamon and salt. Set aside.
In another bowl combine the eggs and sugars with a whisk until well combined. Stir in the oil, vanilla extract and grated zucchini until well combined. Gently stir in the dry ingredients and the craisins and chocolate chips.
Pour the batter into the prepared loaf pan and bake for approximately 60 minutes, or until the top is golden brown and a toothpick inserted into the center of the bread comes out clean. Let the bread cool in the pan for 10 minutes; then transfer to a wire rack to cool completely. This bread will keep wrapped tightly in plastic wrap for up to 3 days.