Marbled Chocolate Zucchini Bread
makes 2 loaves
(recipe can be halved)
2 lbs zucchini (or yellow squash)
3 cups sugar
1 1/2 sticks unsalted butter, melted and cooled
4 large eggs
1/2 cup plain yogurt
2 tablespoons vanilla
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
- Heat oven to 375 degrees and coat two 9x5-inch loaf pans with vegetable oil.
- Shred the zucchini or yellow squash, either by hand or with the grater attachment of a food processor. Place zucchini between several layers of paper towels or cheesecloth and squeeze out moisture.
- In a large bowl, whisk together sugar, melted butter, eggs, yogurt, and vanilla.
- In another large bowl, combine flour, baking soda, baking powder, and salt.
- Using a rubber spatula, gently fold the zucchini and the yogurt mixture into the flour mixture, stirring until just combined.
- Meanwhile, place chocolate chips in a microwaveable container (I like to use a Pyrex measuring cup) and melt for about a minute. Chips won't look melted until you run a whisk through them.
- Take 1 1/2 cups of the batter and combine it with the melted chocolate.
- Alternate spoonfuls of plain batter and chocolate batter, when filling the loaf pans. When pans are full, draw a knife through the batters to complete the marbling.
- Bake until a toothpick comes out with just a few crumbs, about 50 minutes.
- Cool loaves for 10 minutes on a wire rack before removing from pans and then cool for at least an hour before cutting.
And that's that. Happy eating!