When life gives you too many zucchini, make Chocolate Zucchini Bread….
Wow – this hot weather has sent my zucchini and tomato plants soaring! I had to take out one zucchini plant this weekend because the little monsters are threatening to overtake my entire garden. And do I have zucchini already – see the photo below! Time for zucchini bread! I found this yummy decadent chocolate zucchini bread on the Joy of Baking website. I tripled the recipe, and substituted dark chocolate cocoa powder. They came out stupendous – moist and chocolatey with gooey chocolate chips floating throughout. A keeper indeed. Please let me know if you have other unique zucchini recipes - I would love to try them and post them to the blog. Happy Summer!!
Chocolate Zucchini Bread
11/2 cups shredded raw zucchini (about 1/2 pound or 227 grams)
1 cup (130 grams) all-purpose flour
1/2 cup (45 grams) unsweetened cocoa powder, sifted (not Dutch-processed)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 cup (120 ml) safflower or canola oil
1/2 cup (100 grams) granulated white sugar
1/2 cup (105 grams) light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup (125 grams) semi sweet chocolate chips
Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Grease (or spray with a nonstick vegetable spray) a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.
Grate the zucchini, using a medium sized grater. Set aside.
In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, ground cinnamon, and ground allspice. Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat theoil, sugars, eggs, and vanilla extract until well blended (about 2 minutes). Fold in the grated zucchini.Add the flour mixture, beating just until combined. Then fold in the chocolate chips.Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55 minutes. Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely.
Makes one – 9 x 5 x 3 inch loaf.