I made this bread because I wanted to. I had a zucchini that needed used up and we needed something for a quick breakfast on the run. Perfect fix! I found it most gratifying that my oldest ate several slices each morning. I may have just told him it was double chocolate bread, intentionally leaving out the secret ingredient. Weston didn't eat it. But, he'd rather have a smoothie and cheerios for breakfast.
Do you mask vegetables and fruit to get your kids to eat them? Or even your husband? I know that my husband secretly doesn't trust me making dinner because he always assumes that there will be an excess of onion, sour cream, or even eggs that will scare him away. But, he eats salads (not little side salads. . . the kind that take the place of an entire meal) willingly. . . and for that I an content with, although I remember the shocking look his grandma gave me when she didn't believe that he ate salads.
My sister got me this book a few years back. . . maybe I will actually use it next month?
And before I post the recipe, I will leave you with my favorite instagram from last week (ya know. . . since I didn't blog and all last week). They boys were building a bathroom. Yep. . . feeling VERY outnumbered in my house!
Double Chocolate Zucchini Bread
1 1/2 cups zucchini, shredded (My microplane worked awesome for this!)
1 cup flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp. cinnamon
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup brown sugar
2 eggs, at room temperature
1 tsp vanilla
3/4 cup mini chocolate chips
Preheat oven to 350. Spray loaf pan with cooking spray.
In a mixer, combine oil and sugars. Then add in eggs, zucchini, and vanilla.
Slowly add your dry ingredients and stir until your mixture . Beat until just combined. Add in chocolate chips.
Pour batter into loaf pan. Bake for about 55 minutes. Cool 10 minutes before releasing on to a wire rack.
I am linking up here if you wanna check it out.