Chocolate Zucchini muffins/bread

By Jody

Ingredients

• 8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for the pan
• 1 cup granulated sugar
• 2.5 Tbsp flax seed + 5 Tbsp water
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 2 cups coarsely grated zucchini, from 1 large zucchini
• 1 1/3 cups all-purpose flour, plus more for the pan
• 1/2 cup semisweet
• chocolate chips

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Coat an 8x5-inch loaf pan with cooking spray and preheat the oven to 350°F. Mix flax seed and water in small bowl and set aside.

In a large bowl, cream together the butter and sugar until light and fluffy, then beat in the flax seed and water mixture until completely combined. Stir in the cocoa powder, vanilla extract, salt, and baking powder. Fold in the grated zucchini, then add the flour and chocolate chips to the bowl. Stir until just combined.

Transfer to the loaf pan and spread into an even layer. Bake until a toothpick inserted into the center of the loaf comes out clean (although there might be some melted chocolate on it from the chocolate chips), 50 to 60 minutes. Let the bread cool in the pan for 10 minutes. Flip out onto a wire rack and cool completely before slicing and serving