Preschool parents are getting pretty good at disguising veggies. I hear about children that have a very limited hue range- some don't like anything green, some refuse orange and others, purple. I am pretty lucky that I don't have to do this because my kids love veggies. In fact, I usually have to convince them to eat the rest of their meal. Tonight my son refused to share his dandelion greens with me. Lucky, I guess.
I don't share this recipe because it has veggies in disguise, I share it because it is delicious. It may be moderately healthy. But, if you do happen to have a child (or adult!) with a limited hue range, you will definitely get away with this recipe because it has a dark chocolate colour and amazing moist, chocolatey flavour. They will never know that they are eating zucchini too!
This is a loved recipe in our home. If you try it, it is sure to be beloved by your family too.
This is a loved recipe in our home. If you try it, it is sure to be beloved by your family too.
Chocolate Zucchini Loaf
This makes 2 medium or 4 small loaves. I recommend using Cocoa Camino Organic Cocoa here- it is rich and perfectly balanced. I've used both thick greek yogurt and sour cream with equal success. The coffee is optional but adds to the depth of colour and flavour.
1 cup unbleached flour
1 cup whole wheat flour (or another cup of unbleached flour)
1/2 cup pure cocoa
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup oil (we use organic canola or safflower)
1/2 cup oil (we use organic canola or safflower)
1/2 cup cane sugar
1/2 cup brown sugar
1 tsp vanilla
1/4 cup sour cream or greek yogurt
2 eggs
1 tsp instant coffee (optional)
1 1/2 cups grated, packed zucchini
3/4 cup chocolate chips (Cocoa Camino are delicious!)
1. Preheat oven to 350 degrees. Butter pans.
2. Combine flours, cocoa, soda, baking powder and salt with whisk in medium bowl.
3. In bowl of mixer, combine oil, sugar, vanilla, yogurt or sour cream, eggs, coffee and zucchini.
4. Add dry to wet ingredients and mix only until blended. Add chocolate chips.
5. Bake for 40-45 minutes (for smaller loaf pan) to approx. 55 minutes for larger loaf pan.
