Dark Chocolate Zucchini Bread

By Nanadi-2

Ingredients

• 2 1/2 c. flour
• 1 1/2 c. semisweet chocolate mini baking chips
• 1/4 c. unsweetened cocoa powder (not Dutch process)
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1 tsp. salt
• 1 1/2 c. sugar
• 1 c. canola oil
• 2 large eggs, lightly beaten
• 1 tsp. vanilla
• 2 c. shredded zucchini
• 1/4 c. fat-free plain Greek yogurt

Preparation

Step 1

Preheat oven to 350 degrees. Coat two 9x5" loaf pans with cooking spray.
Combine the flour, 1 c. of the chocolate chips, the cocoa, baking soda, cinnamon, and salt in a large bowl.
Place the remaining 1/2 c. chocolate chips in a small microwaveable cup or bowl and melt in the microwave. (microwave in 10-second increments until the chocolate is easy to stir.)
Stir together the melted chocolate, sugar, oil, eggs and vanilla in another large bowl. Add the flour mixture and stir until thoroughly combined. Add the zucchini and yogurt in alternating batches, stirring well after each addition. (The batter will be very thick.)
Divide the batter between the 2 loaf pans and bake for 1 hour or until a cake tester comes out clean. Cool in the pans on a rack for 10 minutes, then turn out of the pans onto the rack to cool completely.