I love nothing more than a dessert that I justify eating for breakfast. Light, nutty, and slightly sweet– this is hands down the best zucchini bread I’ve ever had. Made even better with a light layer of cream cheese frosting.
Chocolate Chunk Zucchini Bread (recipe inherited from Dawn)
1 1/4 cups whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 stick unsalted butter, room temperature
1/4 cup olive oil
1 large egg
1/2 teaspoon vanilla extract
1/2 cup Greek yogurt or sour cream
1 cup grated unpeeled zucchini
1/2 cup chopped chocolate (whatever is on hand)
Instructions (in Dawn’s words)
Preheat oven to 325°F. Butter a 9 x 9 inch baking pan. (Double the recipe for a Bundt cake.) Sift flour, baking soda and salt into medium bowl. Beat sugars, butter and oil in large bowl until well blended. Add egg, beating well. Beat in vanilla extract. Mix in half the dry ingredients, then yogurt, then the other half of dry ingredients. Mix in grated zucchini and chocolate chunks. Pour batter into prepared pan.
Bake cake until tester inserted into center comes out clean, about 40 minutes.
(This recipe would also make great cupcakes with cream cheese frosting.)