Chocolate what?! But it’s not green.
The Zucchini makes this breakfast treat deliciously moist and the Ganache is a gooey ribbon of goodness. I need to find a way to Ganache the middle (as I turn it into a verb) but maybe that would make it more cake like. But do you want to know the best part, if the chocolate bread and chocolate ganache isn’t enough….
With three whole zucchini in the batter you can tell everyone, including yourself, it’s (almost) healthy!
For the Batter
4 Large Eggs
1-1/2 Cup Butter
1-1/2 Cup Sugar
3 Cups Zucchini, Finely Grated
3 Cups Flour
1-1/2 tsp Baking Powder
1 tsp Baking Soda
2 tsp Cinnamon
1 tsp Salt
2 oz. Unsweetened Chocolate, Melted
In a bowl, beat the Eggs until creamy and light yellow, about 3 minutes.
Add the Butter and Sugar, beat another 2 minutes.
Fold in Melted Chocolate and then Zucchini.
Add Flour, Baking Powder, Baking Soda, Cinnamon, and Salt. Beat for 1-minute until just combined.
Pour batter into a greased and floured Bread Pan, fill to 3/4*.
Bake on the middle rack of a preheated 350 degree oven for about 65 minutes until a toothpick comes out clean.
Cool in pan for 10 minutes before turning out and serve with Chocolate Glaze.
*If you have extra batter, pour it into ramekins and make little mini breads. These cook in 35-40 minutes. Be sure to save Chocolate Ganache for these little sweet treats.
For the Gananche
3/4 Cup Semisweet Chocolate Chips
3 Tbsp Butter
1 Tbsp Light Corn Syrup
1/4 tsp VanillaCombine Chocolate Chips, Butter, and Corn Syrup. Heat in microwave, stirring every 15 seconds, until chips are melted and mixture is smooth, then add Vanilla.
Spread warm glaze over top of cake, letting it drizzle down the sides.
Happy Baking!
[yumprint-recipe id=’6′]
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