Chocolate Zucchini Loaf with Lucky Spice
Fabulously rich, but not overly sweet this is one of the best ways to deal with an excess of zucchinis. (For a less sweet option, you can skip the chocolate chip.) Make more than one and freeze them for fall family gatherings.
- 2 Eggs
- 1 ½ Cup Brown Sugar, lightly packed
- ¾ Cup Canola or Vegetable Oil
- 1 ½tsp Vanilla
- 1 tsp Salt
- 2 Cups Zucchini, skin & seeds removed, and then grated
- 1 ¾ Cup Flour
- ⅔ Cup Cocoa Powder
- 2 tsp Lucky Spice
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ¾ Cup Semi-Sweet or Bitter-Sweet Chocolate Chips
- ⅓ Cup of Pecans or Walnuts *Optional
- Pre-heat the oven to 325 degrees, and prep a loaf pan with cooking spray or oil and a strip of parchment paper,
- Using a mixer or whisk, combine the eggs, sugar, oil and vanilla, Add the zucchini and mix with a large spoon or spatula
- In a separate bowl, mix together the flour, salt, cocoa, Lucky Spice, baking powder, and baking soda. Then add the dry ingredients to the wet and combine gently, without over-mixing.
- Add most of the chocolate chips, keeping a few for the topping.
- Pour the batter into the pre-greased loaf pan, and sprinkle with the remaining chocolate chips and nuts, if using.
- Bake for 75 – 80 minutes, testing with a toothpick or cake tester to ensure it’s done. (toothpick should come out clean)
- Remove from the oven and leave to cool in the pan for 20 minutes before lifting. Use the parchment paper to left and allow to cool fully before slicing. (90 minutes.)