Chocolate Zucchini Bread

Last summer we ended up with an over-abundance of zucchini, so I had to find a way to use some of it.  We are fans of breakfast breads, well actually bread in general, and so I was on a search for a zucchini bread recipe.  I found this recipe from the Joy of Baking, and started shredding zucchini.  As I was making the bread the first time, I realized that there were some ingredients that we either didn't have, or that I couldn't find, so I made some emergency substitutions, and we LOVED it.  We liked it so much that I decided to make it again, this time, with the original ingredients, and while it was good, it just wasn't the same.  So what made the bread so magical?  My secret ingredients...

 

That's right, Nesquik and Hershey's bars.  I found that there was no stopping a pregnant woman on a mission and I REALLY wanted to make this zucchini bread.  Partially because I was sick of seeing MULTIPLE zucchini sitting on the counter, partially because I was excited about finding a way to "hide" the zucchini in some yummy chocolate bread.

We did make the bread according to the recipe, once the "babybrain" subsided a little and I placed my fingers on the cocoa powder, and frankly, we just didn't like it as much.

Nesquik Zucchini Bread

1 1/2 to 2 cups shredded raw zucchini
1 cup all-purpose flour
1/2 cup Nesquik
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
2 Hershey bars chopped
2 large eggs
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoons vanilla extract

Preheat oven to 350.  Grease a loaf pan.

Grate zucchini and set aside.

In a large bowl, whisk together flour, Nesquik, baking soda, baking powder, salt and cinnamon.  Mix in chocolate.

In mixing bowl, beat the eggs, add oil, sugars, and vanilla extract.  Mix until well blended.  Add zucchini and mix well.  Slowly add the flour mixture and blend until combined.  Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick is inserted into the center and comes out clean (55-65 minutes).  Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely.

This can be stored at room temperature for a few days, but in our house, we are lucky if it lasts to the second day.