Chocolate and Zucchini Bread

In this moist chocolate bread I am using blueberry jam and zucchini with cocoa powder which results in a tender crumb with chocolate flavour.

Ingredients make 2 loaves

½ cup chopped toasted almond (85g)

1 cup plain flour (180g)

1 cup wholemeal flour (180g)

¼ cup cocoa powder (25g)

½ tsp baking powder

½ tsp baking soda

½ tsp salt

3 eggs (150g)

1 ½ cups sugar (300g)

¾ cup blueberry jam (260g)

¼ cup vegetable oil

1 tsp vanilla extract

2 cups grated zucchini (200g)

Method

Preheat oven to 160°C normal bake. Spray two loaf pans with cooking spray.  Spread almonds on an oven tray and bake approx. 10 minutes. Allow cooling before chopping the nuts. Whisk flour, cocoa, baking powder, baking soda and salt evenly in a large bowl. Whisk eggs, sugar, jam, oil and vanilla in another large bowl until blended. Add to the dry ingredients and stir with a rubber spatula until just combined. Fold in zucchini and the toasted almonds. Spoon the batter into the prepared pans and smooth the tops. Bake in the oven for approx. 60 minutes. Allow cooling in tins before turning out on a wire rack to cool fully before slicing.

Note: Use any fruit puree instead of blueberry jam such as strawberry, raspberry or apple sauce. The bread keeps well for several days if covered in food wrap and stored in the fridge.