Double Dark Chocolate Zucchini Bread

Serves: 10-12

Time: 1 hr 30 minutes, Cook time 1 hour, Prep time 30 minutes

Difficulty: Just Wright - medium

Healthy Level: For the Soul - calories don’t count

Listening To: Music - Nick Hakim, Green Twins

INGREDIENTS:

• ½ cup granulated sugar + 1 tablespoon

• ½ cup brown sugar

• ¼ cup olive oil

• 1 egg

• 1 teaspoon vanilla extract

• 2 ½ cups shredded zucchini

• 2 cups flour

• ½ cup dark cocoa powder

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ½ cup buttermilk

• 1 1/4 cups dark chocolate chips (I recommend at least 70% cacao)

• Nonstick baking spray (I use avocado oil spray)

DIRECTIONS:

1. Preheat the oven to 325 degrees.

2. Spray a 9x5 bread pan with nonstick baking spray. Sprinkle the pan with 1 tablespoon of granulated sugar and tap the pan to coat the entire inside of the pan. Dump out the remaining sugar.

3. Beat the sugars, olive oil, egg, and vanilla in a stand mixer or with a hand mixer until creamy, about 2 minutes. Stir in the shredded zucchini.

4. In a separate bowl, stir together the flour, cocoa powder, baking soda, and salt. Whisk together well.

5. Begin adding the dry ingredients to the wet ingredients alternatively with the buttermilk until everything has been mixed in.

6. Stir in 1 cup dark chocolate chips. Pour the batter into the prepared bread pan. Sprinkle the top of the batter with the remaining ¼ cup dark chocolate chips.

7. Bake for 60 minutes, or until a toothpick or a knife can be inserted into the center and comes out with a few crumbs sticking to it.

8. Let cool in the pan for 10-15 minutes. You can serve from the pan or flip bread out to a serving plate. Let cool before slicing. Store in a tightly sealed container on the counter.