The bread is a nice combo of regular zucchini bread with a layer of rich chocolate down the middle enhanced with a few chocolate chips. The original recipe, that I have long since lost the source for, calls for walnuts, but the bread is just as wonderful with out them if you have some picky bread eaters like I do! When I am in the mood for a slightly lower calorie count I substitute 1/4 cup of yogurt for some of the oil, and frankly I enjoy the tang that the yogurt adds. All in all, the recipe is fairly healthy and a good use of all that ever present zucchini.
Chocolate Wave Zucchini Bread
1 1/3 cups sugar
1 1/2 cups shredded zucchini
1/3 cup water
1 tsp vanilla
1 cup AP Flour
2/3 cup spelt flour (may sub 2/3 cup of A/P flour if you don't have spelt!)
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
3/4 tsp cinnamon
1/8 tsp cloves
1/3 cup chopped nuts (optional)
3 Tbs cocoa
1/3 cup miniature chocolate chips
Preheat oven to 350 degrees. Spray a 9 x 5 inch loaf pan with cooking spray.
In large bowl whisk the oil, yogurt (if using) and sugar. Mix in the eggs and whisk well. Add zucchini, water, and vanilla. Stir to combine.
In another bowl whisk together flour, baking soda, baking powder, salt and spices and nuts. Add the whisked dry ingredients to the wet ingredients, stirring just a few times to incorporate.
Pour 1/2 of the batter into the prepared pan. To the remaining batter add the cocoa powder and chocolate chips, stirring just until incorporated. Pour the chocolate batter on top of the pain batter.
Bake the bread until a wooden pick inserted into the center comes out clean - about 1 hour. Remove from the oven and cool for 10 minutes in the pan. Remove from pan and cool completely. Slice and serve!