Sundays are meant for baking. I’ve believed in it for a very long time. And ever since our busy schedule calmed a bit we’ve been baking almost every Sunday.
I have a strong sweet tooth, and there’s nothing better than a homemade cake to get you through Monday 😉 Knowing this, it’s no surprise that caking is one of my favorite things to do. Mainly because in a household of two, I get to eat half of the cake 😉
Even though I love to bake I’m not the most adventurous baker. I tend to stick to the things I know and like, changing the ingredients and flavor only so slightly. I’m learning not to get intimidated by a long list of ingredients or lengthy directions because often things are not as difficult as they seem at first. Recently, we found the courage to make Pasteis de Nata at the results were fantastic!
What I would like to share with you today is one very easy recipe (much easier than Pasteis de Nata). We’ve been making this chocolate bread several times since I made it for the first time this past spring.
I’m known for trying to sneak some surprise ingredients to sweets, and this chocolate bread is no exception. I’m sure adding zucchini to cake batter is not controversial anymore, or is it? There are many cakes and bread recipes out there which use carrots, pumpkin, or sweet potatoes to add a little more nutrition to a traditional treat.
One way or the other, there’s just one small zucchini in this bread. The chocolate flavor is quite strong and zucchini almost invisible, so I believe no one would notice.
Chocolate Zucchini Bread
Servings: 1 loaf
- 3 medium eggs
- 1 1/4 cup brown sugar
- 1/3 oil
- 1 zucchini (about 300 – 350 grams), shredded
- 1 1/2 cup all-purpose flour
- 1/2 cup buckwheat flour
- 1/4 cup cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- a pinch of salt
- 1/2 cup chocolate chips
- Preheat the oven to 180 degrees Celsius. Butter a loaf pan, or line it with a parchment paper.
- In a large bowl beat the eggs with sugar until foamy, fluffy and light in color. Add oil and beat until incorporated.
- In another bowl mix the dry ingredients – all-purpose and buckwheat flour, cocoa powder, baking powder, cinnamon, and a pinch of salt.
- Mix the shredded zucchini into the eggs mixture. Next, add the dry ingredients and mix well. At last, stir in the chocolate chips.
- Pour the batter into the prepared loaf pan and bake for 60 minutes.
- Let the bread cool completely before serving.