Yield: 5 MINI LOAVES
Prep Time: 20 minutes
Total time: 1 HOUR + COOLING
8oz (227g) dark chocolate, seperated
1/3 cup (80ml) of a neutral baking oil
¼ cup butter
1 cup (200g) packed dark brown sugar
2 large eggs, room temp
2 cups (12 ounces or 340g) finely grated zucchini
1 2/3 cups (202g) all-purpose flour
¾ teaspoon salt
2 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons (25 grams) raw or turbinado sugar
Heat oven to 350 degrees F. Line 5 mini loaf pans with parchment paper, or lightly coat with nonstick spray.
Chop chocolate into chip sized pieces. Place half in a heat proof bowl or saucepan and set aside the other half for later. Add the butter and oil to the chocolate, and using either the stovetop or microwave, melt together, stirring every 30 seconds until smooth.
In a large mixing bowl, mix the sugar and the chocolate mixture together. Add the eggs and stir until well incorporated, then stir in the zucchini and remaining chocolate. Sift in the flour, salt cinnamon, baking soda, and baking powder and mix just until combined
Scoop into prepared loaf pans and smooth the top. Sprinkle with the raw or turbinado sugar. Bake for 30-35 minutes, until a tester inserted into the center of the cake near the top, comes out crumb free (or internal temp reaches 200F) .
Let cool completely in the pans before slicing. Tastes best after sitting overnight.