Over the weekend, my cousin, Kim, got married. Their wedding was in one of my favorite areas growing up – up in the mountains, where we would frequently go camping, and I would go skiing. The wedding was probably the best I’ve been to – there aren’t many weddings where they play Jackson 5, Hanson, and the Spice Girls – I was so tired by the end of it from all the dancing!
What was really wonderful about the weekend was all the visiting with family I got to do. Our family from Denmark came in for the wedding, so it was lovely to see them, although my visit with them was way too short since I had to leave to come back for school on Sunday (all the more reason for me to plan a trip to Denmark asap)! I made two different loaves to share with family: double chocolate zucchini and banana date walnut. They were a hit, and I can’t wait to make them again (possibly try to make them gluten free?). Here is the first of those loaves, the double chocolate zucchini.
This loaf is subtly sweet, with lots of chocolate flavor. And no, you can’t taste the zucchini! It just adds a bit of moisture and a boost of health. Enjoy! For muffins, go here!
- 2 cups zucchini, shredded (unpeeled)
- 2 eggs
- 1/3 cup honey
- 1/2 cup olive oil
- 10 packets truvia (or 1/2 cup brown sugar)
- 1 tsp vanilla
- 1 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp espresso powder
- 1/3 cup dutch-process cocoa
- 1 2/3 cups white whole wheat flour
- 3/4 cup dark chocolate chips
Gently press the zucchini in a paper towel to remove excess moisture; set aside.
In a small bowl, combine the flour, cocoa, espresso powder, baking soda, baking powder, and salt. Set aside.
In a large bowl, whisk the eggs, honey, olive oil, vanilla, and truvia together, until smooth. Slowly stir in the dry mixture until just incorporated. Gently fold in the zucchini and chocolate chips.
Pour the batter into a parchment lined (or well greased) loaf pan. Bake at 350ºF for 40-45 minutes, until toothpick in center comes out clean. Allow to cool in the pan slightly, and then transfer to a wire rack to cool completely.
Store at room temperature, tightly wrapped (for longer storage, store tightly wrapped in fridge, or freeze it for up to 2 months).
adapted from King Arthur Flour