Chocolate pairs so beautifully with basil and with four very prolific basil plants… I thought I would create a fun new recipe. Yesterday as I was leaving swim practice, a lovely mom handed me two very large zucchinis from her garden. I stuffed most of them yesterday but had some remaining. Just enough for this wonderfully decadent bread.
1/2 cup of all purpose flour
1/4 cup (heaping) of good quality cocoa powder
1/4 teaspoon of ground cinnamon
1/4 tsp salt
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/2 cup of light brown sugar
1 cup of grated zucchini
1 large egg
1/4 cup of canola oil
1/4 cup of vanilla Chobani Greek yogurt
1/2 cup of packed fresh basil, chopped (about a handful of leaves)
1/2 cup of dark chocolate chips
Preheat your oven to 350 degrees. Spray your loaf pan with a non stick baking spray.
Sift the first 6 ingredients (dry) into your mixing bowl. Then add the brown sugar. Whisk to combine. Set aside. In your stand mixer, with the paddle attached, blend the egg, oil, yogurt and basil together. Then gently add the dry mixture to the wet. Mix to combine. Then add the chocolate chips by hand.
Pour into your prepared pan and bake for 50-55 minutes or until a toothpick inserted comes out clean. Remove from the oven and let cool. Transfer to a platter and dust with powdered sugar. Slice and enjoy!
— Knead to Cook