Double Dark Chocolate Bread

A moist, fudgy chocolate loaf with grated zucchini baked right in and chocolate chips inside and on top. Lovely warm or at room temperature.

Total time: 1 hr 15 min
Servings: 10
Difficulty: Easy

Double dark chocolate bread — Sweet moments, naturally.

Ingredients

2 cups grated zucchini (about 2 medium zucchini)
2 large eggs
⅓ cup extra-virgin olive oil
½ tsp vanilla
1 ¼ cups all-purpose flour

⅓ cup unsweetened Dutch-process cocoa powder
½ tsp salt
½ tsp baking soda
¼ tsp baking powder
1 cup semisweet chocolate chips

Directions

Preheat oven to 350°F (175°C).
Set a rack in the centre of the oven. Spray an 8.5 x 4.5 x 2.75-inch loaf pan with baking spray and line it with parchment paper.
Mix the wet ingredients.
If the zucchini is very wet, press it gently between paper towels; it doesn't need to be dry. Stir it together with the eggs, oil and vanilla in a medium bowl.
Combine.
Whisk the flour, cocoa, salt, baking soda and baking powder in a large bowl. Add the zucchini mixture and stir until just combined, then fold in all but 2 tablespoons of the chocolate chips.
Bake.
Pour the batter into the pan and scatter the reserved chips on top. Bake 45 to 50 minutes, until a toothpick in the centre comes out clean.
Cool and slice.
Cool in the pan for 5 minutes, then turn out onto a wire rack. Slice with a serrated knife and serve warm or at room temperature.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

1 cup sugar = 773 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.