Summer never fails to bring a bumper crop of zucchini! Every summer I endeavor to come up with new recipes in my attempt to keep this veggie under control. I steam it, butter it, stuff it and fry it. I slice it into salads and grate it for use in a variety of breads. This version of Chocolate Zucchini Tea Bread is definitely a hit. If you don’t have zucchini, you could easily substitute another summer or winter squash or even carrots. If using winter squash or carrots, do peel them before grating.
2 (1 ounce) squares semi-sweet baking chocolate
1 1/2 cups white sugar
1/2 cup vegetable oil
1/2 cup nonfat plain yogurt (or nonfat sour cream)
2 cups grated zucchini (grate with skin on)
1 tsp. vanilla extract
2 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
3/4 cup semisweet mini chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9 x 5 inch loaf pans. (I recommend lining pan bottoms with parchment paper to help baked bread release.) In a microwave safe bowl, microwave chocolate until melted. Stop and stir occasionally until chocolate is smooth.
In a large bowl, stir together dry ingredients; flour, baking soda, salt and cinnamon. In a second large bowl, combine eggs, sugar, oil, yogurt, zucchini, vanilla and melted chocolate; beat well. Add in dry ingredients and mix well. Fold in mini chocolate chips. (Dusting chips with a little flour will help prevent them from sinking.) Pour batter into prepared pans.
Bake in a preheated oven for 65 to 70 minutes, or until loaves tests done with toothpick. Run knife around sides of loaves and remove promptly. Cool on rack.
This bread freezes very well.