Double Chocolate Zucchini Bread

Recipe by Cook's Hideout

We begin the 3rd week for Blogging Marathon today and my theme for next 3 days is "Kid Friendly recipes with Chocolate" for Kid's Delight event. I know first hand how much my kid loves chocolate. I mentioned about his LOVE for all things chocolate a number of times here and so when I saw the theme with chocolates, I thought this what could be better than making more chocolate delicacies for my son. Since all these recipes are going to Vaishali's Kid's Delight - Chocolate event, they have to be eggless. So for today's chocolate delight, I made this...

Ingredients

• 1 cup all-purpose flour
• ⅔ cup Whole-wheat pastry flour
• ⅓ cup cocoa (Unsweetened powder)
• roasted chickpeas (powder (optional, but recommended))
• roasted chickpeas
• roasted chickpeas
• 1 tsp salt
• 2 tbsps Eggs water (Replacer mixed with 6tbsps (or use 2 eggs or replace with 2 flax eggs))
• ⅓ cup honey
• roasted chickpeas
• roasted chickpeas
• 1 tsp vanilla extract
• 2 cups zucchini (- unpeeled, shredded and slightly squeezed)
• 1 cup chocolate (chips (I used both white & semi-sweet chocolate chips))

Method

1. Preheat oven to 350°F. Spray a 9"x5" loaf pan with cooking spray and set aside.
2. In a large bowl, stir in eggs (egg replacer), honey, sugar, oil and vanilla extract until well combined.
3. Next add salt, flours, cocoa powder, espresso powder (if using), baking soda, baking powder, mixing until well combined.
4. Next add the shredded zucchini and chocolate chips. Mix until evenly distributed.
5. Pour the batter into the prepared pan and bake for 65-75 minutes or until a cake tester inserted into the middle of the pan comes out clean.
6. Cool the bread in the pan for 10-15 minutes before turning it over onto a wire rack to cool completely.

View the recipe instructions at Cook's Hideout