This is an annual event for us-it is a healthier version of the old standby, but nobody’s delusional here: this is cake with some veggies hidden behind all that chocolate and sugar. The great thing is it doesn’t take much zucchini to make this recipe, and we always freeze one of the two loaves. So nice to have on hand for company, or for a cold winter day. Adapted from Eating Well.
preheat oven to 350 degrees Fahrenheit
1 1/2 cups milk
1 1/2 cups sugar
2/3 cup vegetable oil-canola, safflower, even olive
2 tsp. vanilla extract
4 cups shredded zucchini (I just use a cheese grater for this small amount)
2 cups whole wheat flour
2 cups All Purpose flour
4 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 cup dark chocolate chips
Spray or lightly grease 2 loaf pans.
In a large bowl, combine the flours, baking powder, cinnamon and salt. Stir well.
Add the shredded zucchini and stir.
In a separate bowl, combine the milk, eggs, sugar, oil, and vanilla. Stir into the flour/zucchini mixture, until just combined. Don’t overmix!
Fold in the chocolate chips, and divide between the two loaf pans. Place on a sheet pan, and bake for about 50 minutes, or until a cake tester comes out clean.
Cool for 10 minutes, turn out of pan onto a wire cooling rack, and finish cooling.