Triple Chocolate Zucchini Bread

I'm 39 weeks pregnant and chocolate is basically running through my veins. When I found this recipe at Under the Highchair, I knew I had to try it. Anything beginning with "double chocolate" is something I will probably like. And because white chocolate only makes things better, I decided I might as well make it TRIPLE chocolate... you would have done the same thing.

Oh, and it should be noted that like most vegetables, I don't like zucchini. It's slimy and smells funny. But some kind of magic happens when you mix zucchini with chocolate and bake because you can't see, smell, or taste the green stuff, yet you still get the benefits. Sounds good to me!

Triple Chocolate Zucchini Bread

Ingredients:

1/2 cup cake flour

1/2 cup whole-wheat flour (I use white whole-wheat)

1/2 cup unsweetened cocoa powder

1 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1/2 tsp ground cinnamon

1/2 cup canola oil

1 cup turbinado sugar (worth the extra money... I promise)

2 large eggs

1 tsp vanilla extract

1 medium zucchini

3/4 cup semi-sweet chocolate chips

3/4 cup white chocolate chips

(you could also add the zest of one orange to give it a nice zip)

Directions:

Preheat oven to 350 degrees and position rack in center. Grease loaf pan and set aside.

Grate the zucchini, you'll need 1 1/2 cups. Set aside.

Whisk or sift together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Set aside.

Using an electric mixer or hand mixer, beat the oil, sugar, eggs, and vanilla until well blended, about 2 minutes.

Fold in the zucchini.

Add the flour mixture and mix until just combined.

Fold in chocolate chips.

Pour batter into prepared pan.

Bake until toothpick inserted in center comes out clean, about 50-60 minutes. Cool on wire rack for 20 minutes and then remove from pan and allow to cool completely before cutting. Store tightly wrapped in plastic wrap.