Today is World Chocolate Day! On July 7 chocolate lovers around the world indulge in their favorite treat without guilt about sugar, fat or calories. It’s a day for all things chocolate including chocolate bars, chocolate cake, chocolate cookies, brownies and anything dipped, covered or subsumed in chocolate. It’s a time when doctors, nannies and parents will not scold when celebrants yell “It’s World Chocolate Daaay!”
Yah, well. I’m sure there are some doctors, nannies and parents who won’t scold.
If you’re in the mood for chocolate but can only indulge with partial guilt, maybe you’ll like this Chocolate Zucchini loaf. It’s made with chocolate, vegetables and as many chocolates chips as your conscience allows. It’s excellent with coffee but a glass of cold milk will do just fine. A scoop of ice cream wouldn’t be bad either.
Double Chocolate Zucchini Cake
155g Brown Sugar
1 tsp Vanilla
320g Zucchini, shredded
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Salt
28g Cocoa powder
1 tsp Cinnamon (optional)
100g Chocolate Chips (semi-sweet)
Walnuts to sprinkle on top
Prepare a greased and floured 9X5 loaf tin. For easy removal, line the bottom of the pan with parchment paper.
Preheat oven to 350F
Shred zucchini. If it is very wet, then place in a strainer and squeeze out the excess water. By volume, the zucchini is about 500ml with a final weight of 320g to 340g.
Mix together sugar, oil, eggs, vanilla and zucchini.
Mix together the dry ingredients excluding chocolate chips and nuts.
Gently fold in the wet and dry ingredients adding the chocolate chips at the last fold. Do not over-mix the batter.
Pour the batter into the loaf tin. Sprinkle walnuts on top.
Bake at 350F for approximately one hour or until a skewer in the middle comes out clean.
Happy Chocolate Day from Toronto, Canada. July 2021
Chocolate and vegetables is my July contribution to Donna’s Whats on Your Plate theme. Follow the link to see other tasty plates and cocktail glasses.