Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread Karen Breiwick

1 and 1/2 cups shredded zucchini

1 cup flour

1/2 cup natural unsweetened cocoa powder

3/4 tsp. baking soda

1/4 tsp baking powder

1/4 tsp salt

1/2 tsp coffee powder

3/4 cup semi-sweet dark chocolate chips

2 large eggs

1/4 cup canola or vegetable oil

1/4 cup plain Greek yogurt

1/2 cup sugar

1 tsp. vanilla

Adjust oven rack to lower third position and preheat oven to 350 degrees. Spray a 9 x 5 or 8 x 4 loaf pan with nonstick spray.

Place the shredded zucchini on a couple paper towels to absorb some of the moisture. Press a paper towel on top as well.

In bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, instant coffee and chocolate chips together until combined.

In medium bowl, whisk the eggs, oil, yogurt, sugar and vanilla together until completely combined. Pour the wet ingredients into the dry ingredients and lightly whisk until combined. Using a rubber spatula fold in the zucchini. Pour batter into prepared baking pan. Bake for 45-55 minutes or until toothpick inserted in the center comes out clean.

Note from Jan. I used food processor for everything except chocolate chips. Stirred them in at the end