CHOCOLATE ZUCCHINI BREAD

Even if you don't like zucchini, this chocolaty bread recipe will change your mind. It's super easy to make and virtually foolproof. Made with extra virgin olive oil instead of butter, the loaves keep moist for days, even when you leave them (wrapped) on your counter. Not quite a cake, it's definitely a perfect way to start the day or end a meal. 

INGREDIENTS:

3-1/2 cups fresh harvest zucchini, ends trimmed, grated
3 cups flour
1/2 cup unsweetened cocoa powder
2 tsp baking soda
3/4 tsp Kosher salt 
1-1/2 cups granulated sugar
1 cup fresh extra virgin olive oil
2 large eggs
2 tsp pure vanilla extract 

Option: For one loaf, use half of the above ingredients

DIRECTIONS:

Preheat oven to 350 degrees. Lightly grease or spray two 5×9-inch non-stick loaf pans with olive oil. If the grated zucchini is too wet (dripping) use a paper towel to squeeze out a bit of the moisture. [If you're not using fresh, you may need to add one or two tablespoons of water.] In a large bowl, whisk flour, cocoa power, baking soda and salt. Set aside. In medium bowl, whisk sugar, olive oil and egg smooth. Stir the vanilla, then add zucchini and combine. Fold in dry mixture in two batches. Stir to combine completely. Pour equal amounts into loaf pans. Bake on middle rack for 40 to 50 minutes, until a toothpick when inserted into centre of pan(s) comes out clean. Remove from oven and cool in loaf pans for 10 minutes. Run a knife along the outer edges of the pans, then remove and place onto baking rack. Let cool completely before slicing. If not serving immediately, wrap in plastic. Will keep on counter for 4 days.