April's Chocolate Zucchini Bread

INGREDIENTS:

• 1 cup all-purpose flour

DIRECTIONS:

• 1. Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set

• aside.

• 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 until

• smooth. You might have a few small brown sugar clumps and that is fine.

• 4.Stir the dry ingredients into the wet ingredients, don’t over mix. Stir in the shredded zucchini until

• just combined. Stir in 3/4 cup of the chocolate chips.

• 5. Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of

• the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the

• bread comes out mostly clean, you might have some melted chocolate chips on the toothpick

• and that is fine. You just don’t want a lot of gooey batter.

• 6. Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for

• 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let

• the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.

Note - if you use coconut oil, make sure it is melted and slightly cooled and use an equal amount to

the butter. You can also substitute the eggs for 1/2 cup of apple sauce.

The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also

freezes well, to freeze, cool the bread completely and wrap in plastic wrap and aluminum

foil. Will freeze for up to 1 month. Defrost before slicing.

• 1/2 cup Dutch process cocoa

• 1 teaspoon baking soda

• 1/2 teaspoon sea salt

• 2 large eggs, at room temperature

• 1/4 cup unsalted butter, melted and slightly cooled

• 1/4 cup canola, vegetable oil, or melted coconut oil

• 3/4 cup packed light brown sugar

• 1 teaspoon pure vanilla extract

• 1 1/2 cups packed shredded zucchini

• 1 cup semisweet chocolate chips, divided