Use up those garden zucchinis with this delicious chocolate loaf

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Chocolate zucchini loaf is a summertime favourite and a great way to use up all those garden veggies.

Chocolate zucchini loaf

3 large eggs

3/4 cup (180 mL) vegetable oil

1 1/2 cups (375 mL) sugar

2 tsp (10 mL) vanilla

2 1/2 cups (625 mL) all-purpose flour

1 tsp (5 mL) salt

1/2 tsp (2.5 mL) baking soda

1 tsp (5 mL) cinnamon

1/2 cup (125 mL) cocoa powder

1/2 cup (125 mL) milk

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2 cups (500 mL) shredded zucchini

2 cups chocolate chips

Add eggs, vegetable oil, sugar, vanilla and milk to a large bowl and whisk to combine thoroughly.

Add flour, salt, baking soda, cinnamon, cocoa powder and chocolate chips to a bowl and mix to combine.

Add the flour mixture to the egg mixture. Mix well. Shred the zucchini using a box grater and fold into the batter. Spray your loaf pans with non-stick cooking spray. Divide mixture evenly and pour into two greased 9×5-inch loaf pans.

Bake the zucchini loafs at 350 F for 50 minutes. Cool completely before removing from pan. Slice and enjoy.

Makes 2 loaves. 

Maria Fazzari Larosa is a cookbook author of Maria’s Italian Cucina from Burnaby who shares her recipe creations online @mariascucina on Instagram.

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