For starters, it’s in season—everybody’s cupboard runneth over with the summer squash right now. It seems like everyone who lives around here has a garden or belongs to a CSA or went outside one morning and found a bag of it left on their doorstep (seriously, that actually happens). And, on a personal note, I bought waaaay too much when I went to Balsam Farms the other day. It turns out that you don’t need two pounds of the stuff to make four loaves of bread. So, after this post, expect at least another recipe or two that feature it.
To be honest, I didn’t even know that chocolate zucchini bread was a thing until I was researching recipes last week. Someone mentioned it in the comments of the one I ended up trying and, as a fan of chocolate, I couldn’t resist making some. I’m sure my co-workers are glad I did, because it lasted less than a day in the office kitchen.
Much like the other bread, I really didn’t notice any sort of overwhelming (or even underwhelming) zucchini flavor. I’m convinced that all it does is add moisture and some fiber to the proceedings. Basically, if you’re looking for a way to trick your kids into eating their vegetables, this is a good choice.
INGREDIENTS (slightly modified from this All Recipes)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 ounce squares unsweetened chocolate
- 3 eggs
- 2 cups granulated sugar
- 1 cup vegetable oil
- 2 cups grated zucchini
- 1 teaspoon vanilla extract
- 3/4 cup semisweet chocolate chips
DIRECTIONS (Makes about 24 pieces, or 2 really big ones)
- Preheat oven to 350 degrees and prepare two 8″ x 4″ loaf pans.
- In large mixing bowl, sift together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- Using a microwave and a microwave safe dish, melt the unsweetened chocolate (stirring occasionally) until smooth.
- Using a hand mixer, mix the melted chocolate, eggs, sugar, oil, zucchini and vanilla until smooth.
- Add the flour mixture and mix until combined.
- Fold in the chocolate chips.
- Divide batter between prepared pans and bake for 60 – 70 minutes, until a toothpick comes out clean.
- Remove from oven and place pans on wire rack for about 10 – 20 minutes. Remove from pans and allow to completely cool on wire rack.
- Try to figure out another recipe that uses zucchini because you didn’t realize that 4 loaves of bread don’t require two pounds of the stuff.