- 1 cup flour (all purpose)
- 1/2 cup dutch cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon table salt
- 1 teaspoon espresso powder
- 1/2 cup coconut oil or 1/2 cup natural apple sauce for lowfat version
- 1/2 cup sugar or 1/4 cup Splenda White Sugar Blend for diabetic friendly version
- 1/2 cup light brown sugar or 1/4 cup Splenda Brown Sugar Blend for diabetic friendly version
- 2 large eggs
- 1 teaspoon chocolate extract
- 1 3/4 cups shredded raw zucchini (pressed) – *see note below*
- 1 1/2 cups dark chocolate chunks
- See Notes for Add-ins
- In a medium bowl whisk the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
- Using your stand mixer, beat the oil, sugars, eggs, chocolate extract and espresso powder for 3 minutes.
- Add the shredded zucchini to the dry ingredients and toss to coat the zucchini evenly.
- Add in chocolate chunks and combine gently.
- In batches add the dry ingredients to the wet ingredients using a spatula to incorporate everything until just mixed. Do NOT use your mixer.
- At this point gently fold in your Add-in(s).
- Cover the batter with plastic wrap and refrigerate for 1 hour (you can go up to 8 hours for this).
- Preheat the oven to 350F and spray a loaf pan (9x5x3) with nonstick cooking oil. Or you can use 3-4 mini loaf pans.
- Pour the mixture into the loaf pan and bake in the oven for 55 – 65 minutes or until a toothpick can be inserted in the bread and then be removed clean. For the smaller loaf pans cooking will be 30-40 minutes.
- Remove from the oven and cool in the pan for 5 minutes.
- Remove from the pan and cool completely on a wire rack before cutting.
Put your shredded zucchini in a strainer and gently press down to remove any excess liquid. You won’t get a lot but you may get a few tablespoons. Discard the liquid.
1 cup raw coconut flakes
1 cup dried cranberries
1 cup raisins
1 cup chopped pecans or almonds