At long last!!
First, a little background: Elizabeth is our blog pal here, so everyone wave. (Hi, Elizabeth!) When I was in Lansing, Michigan a few months ago at the Michigan Library Association conference, Elizabeth gifted me with a homemade loaf of this bread. I’m not ashamed to say I ate the entire thing within 24 hours, it was that irresistible.
Elizabeth was also kind enough to make it vegan, organic, and fair-trade for me, which is really going above and beyond. Thank you, Elizabeth!
And last, she generously shared the recipe with me, and agreed that I could share it with you. All I can say is if you make it, you, too, will thank and adore Elizabeth. So be prepared.
Elizabeth’s Phenomenal Chocolate Zucchini Bread
3 cups flour
1/4 cup unsweetened cocoa powder
1 Tbsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 cups sugar
3 eggs or equivalent egg replacer (I use Ener-G egg replacer, which is made from potato starch)
1 cup vegetable oil
1 tsp vanilla
2 cups shredded zucchini (about 2-3 medium zucchini)
1 cup chopped nuts
1 pkg (12 oz) chocolate chips
Preheat oven to 350 degrees. Lightly grease two 9″x5″ loaf pans with canola spray.
In a large bowl, combine flour, cocoa, cinnamon, soda, baking powder, and salt. Mix well. In a separate bowl, beat eggs (or egg replacer and water) with the sugar until well-combined. Add oil and vanilla. Beat to combine, then stir in zucchini. Add wet bowl to dry bowl and stir until just moistened. Stir in nuts and chocolate chips. Spoon evenly into pans. Bake 55-60 minutes or until toothpick comes out clean. Cool 10 minutes in pans, then turn out onto racks.
Cook’s note: As far as possible, use organic and fairly-traded ingredients.
Thank you, Elizabeth!! I’m going to make some this week. How can I resist?