The Pioneer Woman Tasty Kitchen
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Chocolate Zucchini Bread

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Level: Easy

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Description

Chocolate zucchini bread—yogrut replaces a lot of the fat. It’s so moist and delicious!

Ingredients

  • 1-½ cup Grated Zucchini, For 1.5 Cups You'll Need About 3 Small Or 2 Medium
  • 1 cup Flour
  • 3 Tablespoons Unsweetened Cocoa Powder
  • ¾ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • ½ cups Sugar
  • 2 Tablespoons Canola Oil
  • 1  Egg
  • ½ teaspoons Vanilla Extract
  • 6 ounces, weight Nonfat Greek Yogurt, At Room Temp, Excess Liquid Drained Off
  • ½ cups Chocolate Chips Tossed In The Below Amount Of Flour
  • 2 teaspoons Flour

Preparation

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.

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