Ingredients:
2 cups spooned and leveled whole wheat flour
⅔ cup unsweetened natural cocoa powder (Not Dutch process)
½ to 1 cup semi-sweet chocolate baking chips
2 tsp baking soda
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
4 large eggs
1 cup granulated sugar
1 cup vegetable oil
1 ½ lb zucchini, shredded (6 medium, 4 cups)
For an eggless version:
Replace the 4 eggs with 4 Tbsp ground flax seeds mixed with ¾ cup (12 Tbsp) water.
Equipment:
Loaf pan
Baking liners, optional
Bowls
Measuring cups and spoons
Whisk
Rubber spatula
Box grater or food processor
Cutting board
Chef’s knife
Pot holders, dish cloths
Directions:
- Gather all the ingredients and equipment.
- Preheat the oven to 350ºF. Grease the pans with butter and dust them with flour, or line them with paper liners.
- In a large bowl, combine the flour, cocoa powder, chocolate chips, baking soda, cinnamon, nutmeg and salt. Set the dry ingredients aside.
- In a separate bowl, whisk the eggs and sugar. Add the oil, whisking until fully combined, about 1 more minute. Add in the zucchini and mix with a spatula until everything is well combined.
- Pour the wet mixture into the dry ingredients. Gently fold together with a rubber spatula until the mixture just blends and no flour remains. Be careful, you don’t want to over mix the batter.
- Fill the pans three-quarters of the way full with batter. Bake until firm and a toothpick inserted comes out with a few crumbs, about 40-50 minutes.
- Carefully remove the pans from the oven. Set them on a rack to cool for about 10 minutes. Then, take the loaves out of the pans and let them cool completely.