Heaven on a Platter

Everything is better with chocolate.

A few weeks ago, I received my share of the produce co-op to which we belong. Amongst the goods were several zucchinis. Gah! What to do? Zucchini is not one of our family-favorite veggies, so I was desperately figuring out what to do with it while it sat in our crisper. And sat. And sat (not so desperately figuring by this point, I suppose). Sadly, two did not survive the waiting game and met their maker - the compost pile. But, there were a few survivors, which made it possible for me to experience a heavenly baking epiphany: Chocolate makes everything better - even zucchini (which I actually like, chocolate or not).

And, this fact was proven to be true because Dave, although begrudgingly, tried it. He who is a Great Disliker of Zucchini, tried it and even liked it. He was quick to say it was not his favorite thing, but a day later the flavors has nestled in and formed a moist, chocolate-y, cake-y treat which even he enjoyed. I will say with great certainty, that if wrapped or stored properly, this stuff tastes SO much better the next day. And, with the zucchini, dark chocolate, whole wheat and Splenda, I dare say it's even a bit of a healthy indulgence.


So, with that grand introduction, I give you my version of Dark Chocolate Zucchini Bread - or Heaven on a Platter.


Chocolate Zucchini Bread from One Ordinary Day (courtesy of Slice of Feist), with slight variations by ME (changes in purple)!


Ingredients

1 & 1/2 Cups Shredded Zucchini
1 Cup Whole Wheat Flour
1 tsp dough softener (not necessary, but gives a lighter feel to the finished product)
2/3 Cup high quality Unsweetened Cocoa
1 Teaspoon Baking Soda
1/4 Teaspoon Baking Powder
Dash of salt
1/2 Teaspoon Ground Cinnamon
1/2 Cup Canola Oil
1/4 Cup NF sour cream
1/2 Cup Splenda
1/2 Cup packed Brown Sugar
2 Eggs
1 Teaspoon Vanilla Extract
3/4 Cup Dark Chocolate Chips

Directions

In a mixer, combine your oil, sugars and vanilla. Mix in your eggs and shredded zucchini. In a separate bowl, sift together your flours, salt, cinnamon, baking soda and baking powder. Slowly add this dry mixture into your wet mixture. Beat until combined. Mix in your chocolate chips.

Scrape your batter into a greased 9x5x3 loaf pan, and bake at 350 degrees for 50-65 minutes, or until done. Eat and moan. (Their words, not mine, but after eating it, I think I'd agree.)