chocolate chunk rye zucchini bread
Your veggie-loving housemate/friends/coworkers will never guess there's veggies hidden in this tender, chocolatey loaf.
Ingredients
- 2 medium zucchini
- 1/3 cup melted coconut oil
- 1/2 cup honey
- 1 tbsp molasses
- 2 eggs, at room temperature
- 2 tsp vanilla extract
- 1 1/4 cup all purpose flour
- 3/4 cup rye flour
- 1 tsp ground cinnamon
- 1 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup dark chocolate chunks or chips
Instructions
- Preheat oven to 350 degrees. Grease a 9 x 5 inch loaf pan with oil or butter.
- Slice the ends of the zucchini and grate into a bowl with a box grated. You should get about 1 1/2 cups of grated zucchini. Wring out as much moisture as possible with paper towels or a tea towel you don't give a shit about because congratulations, it will be green.
- In a large bowl, whisk together the coconut oil, honey, eggs, and vanilla. Whisk in the zucchini. Add the flour, cinnamon, baking soda, and salt until just combined. Fold in the chocolate chips. Do not overmix.
- Pour the batter into the prepared loaf pan. Bake 50-60 minutes until a skewer or knife inserted in the center emerges with just a few moist crumbs. Let cool 5 minutes in the pan, then run a knife around the edges of the pan and flip the loaf onto a wire rack. Cool 15-20 minutes longer. Serve warm (recommend) with a smear of butter and a cup of coffee.
Notes
*To store: Zucchini bread keeps well at room temperature for up to 3 days, or the fridge for up to a week, covered in both cases.
*Rye flour: I use this brand of rye. I recommend a light variation rather than dark.