This chocolate zucchini bread is decorated with melted chocolate chunks and zucchini shreds, which makes eating vegetables more fun. Try it for breakfast, afternoon snack or dessert! How cute Jessica's businessman is.

raw material

Ø 2 cm. Chopped, unpeeled zucchini

Ø 1 2/3 degrees Celsius. All-purpose flour

Ø 1/3 degree Celsius. Unsweetened cocoa powder

Ø 1/2 teaspoon. baking soda

Ø 1/2 teaspoon. baking powder

Ø 1/2 teaspoon. Salt 2 large eggs, lightly beaten

Ø 2/3 degrees Celsius. brown sugar

Ø 1/2 degree Celsius. Unsalted butter, melted and cooled slightly

Ø 2 tablespoons. Vegetable oil

Ø 1 teaspoon. Vanilla extract

Ø 8 ounces. Weight Premium dark chocolate, chopped

Route

1. Preheat the oven to 350ºF. Spray a 9x5 inch loaf pan with nonstick spray.

2. Place the zucchini on a dry cloth. Squeeze it once or twice to remove some (but not all) water. Put the zucchini aside.

3. In a small bowl, whisk together flour, cocoa, baking soda, powder and salt.

4. In a large bowl, whisk the eggs and brown sugar until smooth. Add the melted butter, oil and vanilla extract and stir until combined. Stir the dry ingredients with a large spatula until completely combined. Add the zucchini shreds and stir well, then add the chocolate chunks and stir. Scoop the batter into a greased baking pan.

5. Bake the bread for 55-60 minutes, or until a toothpick inserted in the center is clean. Let the bread cool for 15 minutes, then gently place it on a cooling rack or parchment paper. Let it cool completely before slicing.

The recipe is adapted from King Arthur Flour.

I know a way we can all really look forward to eating vegetables! Are you ready?

Put them in the cake.

Yes Yes. obviously. I mean, who doesn’t like a little greenery in chocolate? Can we call zucchini a "green plant"? I'm not so sure. I think the word might be reserved for things like lettuce and kale. But zucchini is green, so let's run together.

Until recently, I only liked zucchini in two ways. The first of course is deep-frying. There are a lot of parmesan cheese and marinara. When I was a child, my mother used to make her own homemade version of garden zucchini, and a flavor that plunged me into a whirlpool of nostalgia. This reminds me of a long and hot summer day, playing outside with my friends until it's dark, and having a snack at 10 o'clock in the evening for dinner. Every night is like a weekend! You will find that the second way I eat this green pumpkin is in cake or bread, usually in the more traditional spiced version.

This year, I took a step forward and shaved the zucchini into ribbons and made a salad with sweet corn, feta and lemon balsamic vinegar. Great, I'm pretty sure this means I am a zucchini converter! A real zucchini conversion. It's not fake. I only eat zucchini cake.

but.

The zucchini in the cake is still there. High! Very high. So high, in fact, in the past few months, I have made this little chocolate loaf about ten times, and we just can’t stop eating it.

This is a perfect example of a breakfast cake. This is not a real cake, because it is a bread. So it’s more like a snack, isn’t it? Let's call it that way. Although we all know this is a cake. A cake disguised as a snack. Because it contains a healthy vegetable, we can also call it breakfast. You can eat it hot with coffee, roast it a bit crunchy, or coat it with crunchy almond butter (awesome).