I had to break down and do some Quarantine Baking (Chocolate Chocolate Chip Zucchini Bread)

I haven't done nearly enough stress baking during quarantine.  When I got a plethora of zucchini in one of my Covey Rise shares, I knew it was time.  I made zucchini muffins previously, but I thought it was time to make some bread.  I had everything I needed to make some and thought I could bring it to Texas with me so Kevin could try it.  Of course, I forgot the bread. But I had a few pieces before I left and man was it good!

The zucchini makes this so moist.  I wish I would have grated mine even smaller so it would have spread out more.  You really  can't taste it in here and just see small green flecks.  The chocolate chips add a special extra treat to this.  This is really good with a pat of salted butter too if you are feeling really indulgent.  Make this,  and bring a healthy comforting chocolate treat to your home!  Full recipe to follow the montage.

Just look at that lovely loaf!

The cast, loving being photographed on a sunny day!

You can see the zucchini peeking out.  

Chocolate chips make everything better!

Pin it and make it for breakfast or a special treat!

Chocolate Chip Zucchini Bread (Adapted from Two Peas and their Pod)

1 cup all-purpose flour

1/2 cup Dutch process cocoa

1 teaspoon baking soda

1/2 teaspoon sea salt

2 large eggs at room temperature

1/4 cup unsalted butter melted and slightly cooled

1/4 cup canola vegetable oil

3/4 cup packed light brown sugar

1 teaspoon pure vanilla extract

1 1/2 cups packed shredded zucchini

1 cup semisweet chocolate chips divided

Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.

In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. You might have a few small brown sugar clumps and that is fine.

Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini until just combined. Stir in 3/4 cup of the chocolate chips.

Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.

Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.

The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.

Happy Cooking!

Missy