Extra Chocolatey Zucchini Loaves

I'm not lucky enough to have my own garden (and even if I did, I don't have a very green thumb), but last week I found out I am lucky enough to work in an office with some gardeners. I love it when people come in with surplus rhubarb or apples or, in this case, zucchinis. Then, after I've gone home and turned perfectly healthy fruits and veggies into sweet, sweet desserts, I can bring the finished product in to share with my co-workers. It's the circle of life... or secondary industry... or something.

Anyway, I scored three quirky little zucchinis the other day and knew immediately what I would make with them. A while ago I bought some mini loaf baking cups from Duchess Provisions and have been wanting to try them out - they're a great idea for sharing baked goods with others and each loaf is a perfect single-serving for 1 or 2 people (if you're willing to share).

So that's how these little chocolatey loaves came about. I want to emphasize that using decent quality chocolate (i.e. not bulk, not no-name) is important - you really can taste the difference, and there's nothing more disappointing than making some lovely, homemade baking only to realize the chocolate tastes weird. Spend a little more on nice chocolate - you won't be sorry!

These loaves have super moist insides and glossy tops that have a slight caramelized crispiness. They'll absolutely melt in your mouth (even if they don't exactly melt off your hips and thighs).

Extra Chocolatey Zucchini Loaves
Adapted from Chocolate Zucchini Bread I on Allrecipes
Makes 6 mini loaves or 1 9x5 loaf

1 cup sugar
1 large egg
1/2 cup vegetable or light olive oil
1 tsp vanilla
3 tbsp good quality unsweetened cocoa powder
1 tbsp butter
1 cup zucchini (washed, trimmed, and shredded)
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
Heaping 1/3 cup good quality semisweet chocolate chips

Preheat the oven to 350°F/180°C, and place 6 mini loaf cups on a baking sheet (or grease a 9x5 inch loaf pan, if you prefer). In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and chocolate chips. Set aside.

In a large bowl, beat together the sugar, oil, eggs and vanilla until smooth. Stir in the zucchini and set aside. In a small bowl, melt the butter by microwaving for 10-20 seconds. Add the cocoa powder and mix until smooth; add the chocolate mixture to the wet ingredients and beat until smooth and combined.

Add the dry ingredients to the wet ingredients and mix gently just until combined. Pour the batter into the loaf cups or pan and bake for about 40-50 minutes for mini loaves, 60-70 minutes for a large loaf. A toothpick inserted in the centre should come out clean. Allow them to cool completely before eating (believe me, I learned the hard way).