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Chocolate zucchini bread—yogrut replaces a lot of the fat. It’s so moist and delicious!
Put grated zucchini in a kitchen towel and squeeze out the excess moisture.
Preheat oven to 350 F. Grease an 8.5×4.5 inch loaf pan. Set pan aside.
Sift flour, cocoa powder, baking soda, and salt into a small bowl.
In a medium mixing bowl, beat sugar, oil, egg and vanilla until well blended (about 90 seconds). Add yogurt and beat to combine.
Toss the chocolate chips with the 2 teaspoons of flour in a small bowl or measuring cup. Set aside.
Stir the dry ingredients into the wet ingredients and mix until just combined. Stir in the zucchini and chocolate chips.
Pour the batter into the prepared loaf pan. Bake for 35-50 minutes, or until a toothpick comes out clean. Make sure not to over-bake the bread. When done remove pan from oven and set it on a rack. Cool bread for about 10 minutes in the pan, then remove it from the pan and cool completely on a wire rack before cutting.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!