Monday morning is here again. I always start the week off with lofty goals to be healthy, when really all I want to do is eat a giant pain au chocolat. But this morning, I have a great recipe that combines the best of both worlds. Chocolate zucchini bread! It tastes rich and decadent – thanks to chocolate chips and cocoa powder – but is healthy because most of the fat is replaced with nonfat Greek yogurt, and the loaf has 1.5 cups of shredded zucchini! Of course, this isn’t as good for you as a bowl of plain oatmeal – but it is much more virtuous than the giant scones that stare at me from the Starbucks case every morning. The yogurt gives this bread such a moist texture. You won’t even miss the fat! Some people might argue that this is not healthy because you are still eating chocolate for breakfast. Just tell them that you had a serving of veggies at breakfast, and that totally negates the chocolate.
Chocolate Zucchini Bread
1 cup flour
3 Tbsp unsweetened cocoa powder
3/4 tsp baking soda
1/4 tsp salt
1/2 cup sugar
2 Tbsp canola oil
1/2 tsp vanilla extract
1 6oz container nonfat Greek yogurt, at room temperature, excess liquid drained off
1.5 cups grated zucchini, about 3 small or 2 medium
1/2 cup chocolate chips tossed in 2 tsp flour
Put grated zucchini in a kitchen towel and squeeze out the excess moisture.
Preheat oven to 350 degrees F. Grease an 8.5×4.5 inch loaf pan.
Sift together flour, cocoa powder, baking soda, and salt into a small bowl.
In a medium mixing bowl, beat sugar, oil, eggs and vanilla until well blended (about 1 min 30 seconds). Add yogurt and beat to combine.
Stir in the dry ingredients and mix until just combined. Stir in the zucchini and chocolate chips.
Pour the batter into prepared loaf pan. Bake for 35 – 50 minutes, or until a toothpick comes out clean. Make sure not to overbake the bread. Cool for about 10 minutes in the pan, then remove from pan and cool completely on a wire rack before cutting.