Anyone grow zucchini during the summer and unsure of how to cook all that surplus? Zucchini bread is a great option! And chocolate zucchini bread might be even more delicious.  Zucchini makes the cake amazingly moist and fresh! And if you have any children that hate zucchini – I promise they won’t even notice!

Ingredients:

• 2-½ cups all purpose flour (360 grams)
• ½ cup unsweetened cocoa powder (50 grams)
• 2-½ teaspoons baking powder (20 grams)
• 1-½ teaspoons baking soda (13 grams)
• 1 teaspoon salt (8 grams)
• ¾ cups unsalted butter, room temperature (1 and ½ sticks)
• 1 cup granulated sugar (220 grams)
• 1 cup brown sugar, packed (235 grams)
• 3 eggs, room temperature
• 1 tablespoon vanilla
• ½ cup heavy cream (milk or non dairy substitute can be used)
• 3 cups zucchini (18 ounces), shredded and not drained.
• ¾ cups of chocolate chips (150 grams)

Directions:

1. Combine flour, cocoa powder, baking powder, baking soda and salt. Mix together and set aside.
2. Prepare a bundt pan by greasing it with baking spray or rubbing it with butter.
3. Preheat your oven to 350 degrees fahrenheit
4. Shred your zucchini. I like to use my food processor with the shredding blade, but you can also use a cheese grater.
5. Beat butter and sugars together until creamy
6. Add in eggs, vanilla and milk and beat until full mixed and creamy
7. Add the dry ingredients in two batches, mixing well after each addition.
8. Add the zucchini and fold/mix until fully incorporated.
9. Add your chocolate chips and mix until distributed into the batter.
10. Add your batter to the prepared bundt pan.
11. Bake for 55-60 minutes and until a tooth pick comes out clean from the cake.
12. Allow to cool for about 10 minutes.
13. Invert the pan onto a rack and remove the pan. Allow to cool completely before cutting and serving.