Servings: 5 Mini Loaves
Equipment
- Oven
- Parchment Paper
- Bowl (heat proof/resistant)
- Stovetop
- Microwave
- Large Bowl
- Sifter
- Loaf Pan
- Thermometer
Ingredients
- 8 oz Dick Taylor Madagascar 72% Dark Chocolate Bar
- ⅓ cup Neutral Oil
- ¼ cup Butter
- 1 cup Dark Brown Sugar (packed)
- 2 Large Eggs (room temperature)
- 2 cups Zucchini (finely grated)
- 1⅔ cups All-Purpose Flour
- ¾ tsp Salt
- 2 tsp Ground Cinnamon
- ¾ tsp Baking Soda
- ½ tsp Baking Powder
- 2 tbsp Turbinado Sugar
Instructions
- Heat oven to 350 degrees F. Line 5 mini loaf pans with parchment paper, or lightly coat with nonstick spray.
- Chop 8 oz Dick Taylor Madagascar 72% Dark Chocolate Bar into chip sized pieces. Place half in a heat proof bowl or saucepan and set aside the other half for later.
- Add the butter and oil to the chocolate, and using either the stovetop or microwave, melt together, stirring every 30 seconds until smooth.
- In a large mixing bowl, mix the sugar and the chocolate mixture together. Add the eggs and stir until well incorporated, then stir in the zucchini and remaining chocolate.
- Sift in the flour, salt cinnamon, baking soda, and baking powder and mix just until combined.
- Scoop into prepared loaf pans and smooth the top. Sprinkle with the raw or turbinado sugar.
- Bake for 30-35 minutes, until a tester inserted into the center of the cake near the top, comes out crumb free (or internal temp reaches 200F) .
- Let cool completely in the pans before slicing. Tastes best after sitting overnight.Enjoy!
Notes