Zucchini Bread Summer
I had this memory from previous summers of suffering under the excessive quantity of zucchini and summer squash, so I was surprised when I cooked a simple squash saute and it was AMAZING. This year, to prevent the overwhelm, I found recipes where I could shred and freeze squash in 1 cup portions for zucchini bread or use the blender method. Ingredients 1 cup all-purpose flour 1/2 cup Dutch process cocoa or unsweetened cocoa 1 teaspoon baking soda 1/2 teaspoon sea salt 2 large eggs, at room temperature 1/4 cup unsalted butter melted and slightly cooled 1/4 cup canola, vegetable oil, or melted coconut oil 3/4 cup packed light brown sugar 1 teaspoon pure vanilla extract 1 1/2 cups packed shredded zucchini 1 cup semisweet chocolate chips, divided Instructions Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside. In a large bowl, add the eggs, melt...