Chocolate Zucchini Bread/Muffins

Somebody loves ricotta...

I mean who doesn't?

Also loving the end of summer and all our summer recipes...

So I decided to change it up and make chocolate zucchini bread and muffins instead of just the regular sweet bread. It should be noted that although chocolate, this is not a sweet bread/muffin. I combined two  Simply Recipes recipes (here and here) and the outcome was pretty nice - I used actual butter and coconut oil in the recipe instead of applesauce but since I made one medium loaf of bread and 16 muffins I think it split it up fairly nicely.

I couldn't decide on bread versus muffins so I made both. I filled my bread pan first ( mine was 8.5 x 5) and then I just filled as many muffin tins as I could with the rest of the batter.

Chocolate Zucchini Bread / Muffins

INGREDIENTS

• 3 cups grated zucchini (I got this from 2 medium sized zucchinis)
• 2 cups all purpose flour
• 3/4 cup unsweetened cocoa (use natural unsweetened cocoa, NOT Dutch processed)
• 1/3 cup Hershey's Special Dark cocoa (a mix of natural and dutch)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 1/2 cups granulated white sugar
• 2 eggs
• 1 stick unsalted butter, melted and cooler
• 4 tablespoons oil or applesauce (I used coconut oil)
• 1/2 teaspoon instant coffee granules or espresso powder
• 1 teaspoon vanilla extract

Preheat oven to 350

Mix dry ingredients
Mix wet ingredients
Combine

If making bread and muffins, pour into greased loaf pan first then greased muffin tins next
Bread cooks for about 40-55 minutes
Muffins cook for about 20-22 minutes
Check for bread/muffins to be baked through by inserting a knife and having it come out clean

Happy Saturday!