How about using some of that bumper crop of zucchini for a decadent double chocolate zucchini bread? Oh yeah, THIS is the way to eat your vegetables!
We got the recipe for this chocolate zucchini bread from my husband’s co-worker years ago when we lived in Michigan. It is still our favorite sweet bread recipe, but the kids and I improved the recipe by adding the chocolate chips. Yum!
I love that this recipe makes 2 moist and delicious chocolate loaves. That way, you can share one with that neighbor who snuck all that zucchini on your porch on August 8th or freeze one for later. It freezes well, tightly wrapped in foil.
Because besides August 8th being Sneak Zucchini Onto Your Neighbor’s Porch Day, April 25th is National Zucchini Bread Day!
So here is how to celebrate BOTH of those holidays!
Decadent double chocolate zucchini bread
(makes 2 loaves)
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Ingredients:
1 c. canola oil
3/4 c. cocoa powder (my fav is Herseys)
4 eggs
2 c. sugar
1 tsp. vanilla (don’t waste your time and taste on imitation. Use the real stuff, like this)
3 c. grated zucchini
1 tsp. baking soda
1 tsp. baking powder (I use Clabber Girl)
1 tsp. salt
3 c. flour
1 c. milk chocolate chips (like these decadent ones from Ghirardelli)
Directions:
First, grate the zucchini.
I prefer a handheld grater. I find it less messy to use…
Then, mix the dry ingredients together (flour, salt, baking powder, and baking soda) and set aside.
Whisk oil and cocoa powder together in large bowl.
Next, add the eggs.
Then whisk in the sugar and vanilla. Mix well.
Next, stir in the grated zucchini.
After that, add about half of the mixed dry ingredients to batter.
Then fold in the chocolate chips.
Next, stir in the rest of the dry ingredient mixture and scoop the batter evenly into 2 greased loaf pans.
Bake at 350° for 1 hour.
Finally, let cool in pan for 15 minutes. Run butter knife around edges. Set loaves on wire rack (like my favorite expanding cooling rack that makes for easy storage) to finish cooling.
Low fat or low sugar versions of recipe
*Note: There is a low-fat and a lower sugar version as well. I have not tried either, but I will add them in case you are interested. For lower fat, you can use just a 1/2 c. of oil along with a 1/2 c. of applesauce. For the lower sugar recipe, use 1 c. of sugar and 1 c. of Splenda.
Still have leftover zucchini? Try this easy dinner recipe!
Since I had A LOT of zucchini, I also made one of our favorite main dishes, too, easy skillet spicy veggie beef and rice. It’s a hearty skillet meal made with brown rice, tomatoes, zucchini, ground beef and Tex-Mex spices. Yum!
Here is the recipe for the easy skillet spicy veggie, beef and rice.
So, do you have a favorite zucchini recipe? Let me know!
Happy eating!
~ Pam
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