This is a recipe for the Chocolate Zucchini Bread I've been making since 1996 (?) but in the past few years I've tweaked it to make it sugar free and now, even wheat free with almond flour and whey protein powder (and sugar free chocolate chips). But the original recipe is a keeper for those who are fine with baking with sugar and flour. When I posted this particular post in 2013 I used part flour and part almond flour.
This is a re-post from 2013.
Chocolate Zucchini Bread
1 3/4 - 2 c sugar or substitute equivilant
3 eggs
1 c oil (I used a mixture of sunflower, safflower and olive)
1 T vanilla
2 c zucchini - grated
3 scant cups flour
1/2 c cocoa
1 1/4 t salt
1 t baking soda
1 t cinnamon
dash baking powder
1/2 c mini chocolate chips
Mix the sugar, oil, eggs, vanilla and zucchini in a bowl. Mix the flour, cocoa, salt, soda and baking powder with the cinnamon in another bowl. Add the dry to the wet, blend til uniformly moist. Stir in chocolate chips if you are using them. Pour into two greased and lightly floured loaf pans. Bake approximately 1 hour at 350 degrees until center is done. Let cool 10 minutes in pan, turn out and let cool completely. I like to wrap in plastic wrap and refrigerator overnight for the best flavor and texture.
This is great as is, but to make it a sweet dessert, you can mix up a simple cream cheese icing and serve with a smear.
Cream Cheese Icing Spread
3 c powdered sugar (or sugar substitute, Swerve, Just Like Sugar, etc. powdered version)
6 oz. cream cheese
5 T butter
1 t vanilla extract
Mix with electric mixer till smooth.
