Dark Chocolate Chunk-Zucchini Bread

break bread...

For my final post in this series I've made a usual subject as far as zucchini goes - zucchini bread. But, to pass it off as a dessert, I've added dark chocolate chunks into the mix. This bread is still perfect for breakfast, but it's also enough to satisfy my sweet-tooth after dinner. Break bread any time of the day!

This recipe is a little different than those for traditional breakfast bread. It uses oil and yogurt instead of butter, which helps keep the bread moist. It has both granulated and light brown sugar, which gives the crust a nice crunch. And finally, it primarily contains allspice, instead of the usual cinnamon. The next time you need to make a dessert, consider trying this twist on a classic. Here's how...

Ingredients - Makes 1 Loaf
Cooking Spray
1 C Shredded Zucchini, squeezed dry
1/2 C Vegetable Oil
1/2 C Plain Greek Yogurt (low-fat okay)
2 Eggs
1 tsp. Vanilla Extract
1 1/2 C All Purpose Flour
1/2 C Granulated Sugar
1/2 C Light Brown Sugar, packed
1 tsp. Baking Powder
1 tsp. Allspice
1/2 tsp. Salt
1/4 tsp. Baking Soda
1/4 tsp. Nutmeg
1 C Dark Chocolate Chunks

Directions
Preheat the oven to 350 degrees. Line a 9x5 loaf pan with parchment paper, leaving an overhang on two sides. Coat with cooking spray. Set aside.

Combine the wet ingredients: In a medium bowl combine the shredded zucchini, oil, yogurt, eggs, and vanilla extract. Mix together well and set aside.

Combine the dry ingredients: In a large bowl combine the flour, sugars, baking powder, allspice, salt, baking soda, and nutmeg. Whisk well and then stir in the dark chocolate chunks.

Bake the bread: Fold the wet ingredients into the dry, just until everything is incorporated. Pour into the prepared loaf pan. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.

Cool and serve: Allow the bread to cool for an hour in the pan. Then remove to a rack to cool completely. Slice to serve. To store: wrap in plastic wrap and then foil. Store at room temperature for up to one week. Enjoy!