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Zucchini!

August 18, 2013

chocolate zucchini bread ii

I’m still enjoying zucchini. In the past, my zucchini has fizzled out by now. But not this year. Maybe it’s because of the newspaper I put down in the garden? I really don’t know. And what do you do with those jumbo zucchinis? Why bake with them.

I’ve shared my blueberry zucchini recipe before. This time I found a wonderful chocolate zucchini bread that is out of this world. Meeshie loves it, and she knows there’s zucchini in it. She saw the shredded zucchini in the colander in the sink and asked what I was doing with it. I told her about this wonderful bread, and although she was skeptical, she has managed to each an entire loaf.

It’s not overly sweet, but the cocoa and extra chocolate chips give it a perfect balance.  What I mean is that it tastes like chocolate.  Sometimes chocolate things are just sweet without the flavor of chocolate.  That’s not the case here.  I say that because, although I like chocolate, I don’t LOVE it.  I would not consider myself a chocoholic.  I would consider myself a very particular chocolate eater, though.

And once baked, you don’t see the shredded zucchini at all.

I wish I had a picture of the bread sliced, but I made three loaves with my jumbo zucchini, and once it was sliced it was gone.  I had this one loaf left only because it is a gift for one of my girlfriends.

chocolate zucchini bread

Double Chocolate Zucchini Bread

  • 2 Eggs, beaten
  • 1/3 C Honey
  • 1/3 C Vegetable Oil
  • 1/2 C Brown Sugar
  • 1 t Vanilla
  • 1 t Salt
  • 1/2 t Baking Soda
  • 1/2 t Baking Powder
  • 1/3 C Dutch Process Cocoa
  • 1 2/3 C Flour
  • 2 C Zucchini, shredded
  • 2/3 C Bittersweet Chocolate Chips, divided
  • 1/2 C Milk Chocolate Chips
  • 1/3 C Chopped Nuts, optional ( I used cashews)

Preheat the oven to 350 and grease a loaf pan.

In a large bowl, mix the eggs, honey, oil, sugar and vanilla until smooth.

In a separate bowl, combine the salt, baking soda, baking powder, cocoa, and flour.  Add the flour mixture to the egg mixture, mixing until well combined.  Stir in the zucchini and 1/3 C of the bittersweet chocolate chips and all of the milk chocolate chips.  Add the nuts, if using.

Pour into the prepared loaf pan and sprinkle with the remaining 1/3 C bittersweet chocolate chips.  You can also sprinkle a small amount of nuts on top, if desired.

Bake for 65-75 minutes until done.  A toothpick inserted in the center will come out clean when done.

Remove from oven and let cool for 10-15 minutes before turning out of pan to continue cooling.

Here’s the original recipe.  Thank you King Arthur Flour!

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6 comments

  1. This looks so good, Karen! I didn’t grow zucchini this year, so I’ll have to buy some so I can make this! Your photos are amazing by the way. :-)


    • Thanks Allison. This is a really great recipe. I’m sure you can find some zucchini at the farmer’s market…
      Karen


      • I forgot to ask you if you had any tips for growing your zucchini. I’ll store them away for next year’s vegetable garden.


      • Allison-
        No secret. I did have the best zucchini crop ever and it may be because of the newspaper.
        Karen


  2. Karen, the chocolate zucchini bread recipe looks yummy. I just made up the recipe I have last week but now I have to try yours! Can’t wait. The chocolate chips are a great addition. Mine didn’t have that.


    • Lisa-
      I hope you like it. I’m sure it freezes well too!
      Karen



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