31 Days to a Cleaner Diet {3}: Chocolate-Zucchini Cake/Cupcakes/Bread/Muffins

In light of yesterday’s post about fruits and veggies, I figured that now was as good a time as any to share one of our new favorite recipes around here! 

A friend shared it on Facebook one day and I’m SO glad she did! 

YOU GUYS.  This recipe is mind-blowing.  It’s moist and chocolatey and aromatic and full of wonderful fiber.  It only has one catch….

I have absolutely no idea what to actually call it!

The technical name of this recipe is Chocolate-Zucchini Bread.  And really, when something is a quick bread (no yeast!) like pumpkin, banana, zucchini, etc., it can always easily be made into a muffin just by changing the baking pan.  So you can totally choose what shape you want your recipe to take.  

But personally, I don’t really think this can actually classify as bread – it is WAY too moist and fluffy.  I actually told Chris that I’m planning on using this recipe for all of our kids’ future birthday cakes.  It’s that delicious.  I have served this to adults, a 2 year old, a 4 year old and a 6 year old.  Everyone has loved it. 

So regardless of what to call it/them, it’s super yummy.  The name will be the last thing on your mind, promise.

Let’s get on with it. :)

Chocolate Zucchini Bread
{Adapted from joyofbaking.com}

2 C shredded raw zucchini (frozen and thawed is fine – keep the liquid!)
1 C whole-wheat flour
1/2 C unsweetened cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

1/2 C coconut oil or cold-pressed grapeseed oil (you could use canola oil,
         but those two are cleaner choices)*
1/2 C turbinado sugar, about 8/10ths full (or white; it’s not the best choice,
         but this amount’s not gonna kill you!)
1/2 C light brown sugar (unpacked; about 8/10ths full)** 
1 flax “egg” (1 T flaxseed and 3 T warm water)
1 regular egg
1 tsp vanilla extract
3/4 C semi-sweet chocolate chips***

- Preheat oven to 350 degrees.  Place rack in the center of the oven.  Grease bread/muffin pan and set aside. 

- Grate the zucchini, using a medium-sized grater.  Set aside. 

- In a large bowl whisk together all dry ingredients.  Set aside. 

- In the bowl of your electric mixer (or with a hand mixer), beat oil, sugars, eggs, and vanilla until well blended (about 2 minute).  Fold in grated zucchini.  Add the flour mixture, beating just until combined.  Fold in chocolate chips. 

- Scrape batter in prepared pan(s) and bake until the bread has risen and a toothpick inserted in the center comes out clean,a bout 55 to 65 minutes.  (Obviously adjust way down if you’re doing muffins or mini muffins – I think I did 16-18 for big muffins and 7 or 8 for minis – but I forgot to write it down.  I’m sorry!) 

- Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely. 

Enjoy!  My zucchini in the garden was finished a long time ago, but my neighbor is still getting some from hers because she planted late in the season!  You should still be able to find some relatively fresh zucchini in the grocery store – I always shred it and freeze it for later use all winter long! 

Notes:

*I will discuss healthy fats in a later post – if you’re confused, don’t worry!
**Using all turbinado would also be totally fine
***I made this the first time without chocolate chips, and it was still totally delicious.  I don’t see the need to add the full amount of sugar when chocolate chips are being added to a recipe as well!

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Linked to:

Tasty Tuesday @ Beauty and Bedlam
Tasty Tuesdays @ 33 Shades of Green