Chocolate Blueberry Zucchini Bread

Chocolate Blueberry Zucchini Bread

Over the weekend, when the weather was much cooler, I made this chocolate blueberry zucchini bread that I had to eventually place in the freezer before I devoured the entire 2 pans. I have always been a fan of chocolate zucchini bread and blueberry zucchini bread. But combining all 3 with extra chunks of dark chocolate folded in, was purely genius. 

The bread is rich and moist. Served best with your favorite coffee and just possibly a dollop of cream. 

Because I was the only one home this weekend (it was amazing by the way), I couldn't (I could) eat both loaves of bread. Once the bread fully cooled on the wire rack, I wrapped in foil and place it in the freezer. Simply remove from the freezer and hours later your bread will still be deliciously moist. If you want to speed up the defrosting stage, I simply take a slice and put in my toaster oven. This is not my preference, as it will dry it out some, but my 2 year old boy is not the most patient. So we do what we have to do. 

Chocolate Blueberry Zucchini Bread
makes 2 loaves

4 cups grated zucchini
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
1 1/2 cups granulated sugar
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/4 cup chopped dark chocolate
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 pint fresh blueberries

Preheat oven to 350 degrees with the oven rack in the middle. Grease two loaf pans with baking spray and set aside. 

Place freshly grated zucchini into a strainer allowing any excess water/moisture to drip out. 

In a large bowl, whisk together the flour, cocoa, baking soda, salt and cinnamon, until there are not any clumps left. 

In a separate large bowl, whisk together the sugar and eggs for 1 minute. Add the vegetable oil and vanilla extract. Add the shredded zucchini into this bowl and combine. Begin pouring the flour mixture into the zucchini, stopping and mixing as you go. Fold in dark chocolate and blueberries. 

Divide the batter between two loaf pans. Bake for 50 minutes. Remove to a wire rack and let cool in pan for 5 minutes. Run a knife along the edges and remove the bread from the pan. Continue to cool on the wire rack. 


 

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