It’s not quite cake… but no way should something classified as “chocolate chocolate chip” ever logically find it’s way into the standard bread category. They’re fudge-y… and taste a lot like a brownie but not quite dense enough to be an actual brownie. Oh and because this is me we’re talking about, I let fruit + veggies in on the fun. So let’s just roll with it and call it brownie bread. Deal? Deal!
6 Tablespoons of filtered water
cake mix conundrum
This is foolproof if you follow ze recipe =) aka Jenn-proof!
Coarsely grate your zucchini with a box grater, gather into a pile, and chop into teeny pieces. Pat dry with paper towels to remove any moisture. Next pour your cake mix in a large bowl [make sure you use chocolate cake mix, not brownie mix!] and add your can of pumpkin, flax eggs [see above] and zucchini. Stir until just moistened, then fold in your chocolate chips and walnuts. Annnd you’re done! =)
Pour batter into paper lined muffin tins or foil loaf pans spritzed with a little oil. [Fill each a little over half-way] Bake at 350F for 25-30 minutes for muffins, 35-45 minutes for mini loaves [my favorite!] and approx 45-55 minute for a giant loaf. As always, insert a toothpick in the center to test for a fluffy center and keep your oven’s variation in mind. Remove from the oven and allow to cool on a wire rack.
so… how the heck was it!?
Here is my favorite PG response: “I took a bite and liked it then told Joey to take a bite. I walk out of the room and a minute later he walks down the steps… “I love this stuff. It isn’t crazy sweet. It has just the right amount of chocolate and other stuff mixed in. Tell her to hand over the recipe. Wait, no. I don’t want to have to wait for more. Tell her to make me a whole loaf and I will give her a thumbs up online or whatever it is that you do on a blog.” And that is after I had to explain to him what zucchini is. lol.”
I love my friends. & this recipe. & you!