Double Chocolate Zucchini Bread

Sometimes I do silly things.  Occasionally, my mom is there to take a picture of it.  I was trying to get Izzy to climb on top of me…but she had other plans.

Also, this kitty really wanted in to our house.  For obvious reasons, I could not oblige, though my kitty-in-distress senses were tingling beyond belief.  However, not enough to sacrifice the well being of my bunny or Luke who is allergic.

When the mountain of summer produce arrived, I was so stoked.  I watched gleefully as my mom pulled the bags of peaches and little blue boxes of blueberries out of her car.  She plopped them down on the kitchen counter, along with something I did not expect.

It was long and green, and I definitely did not recall asking for anything matching that description.

But then I remembered how my mom had kept bragging about her abundance of zucchini, and realized she was passing the bounty on to me.  Oh joy.  For the record, I do not enjoy eating gourd vegetables.  Squash in all its variations and zucchini just don’t do it for me.  So as I stared at that green tube of a vegetable, I thought, “What the heck do I do with this thing?”

Thankfully a quick internet search brought up quite a number of tasty looking options, and I finally settled on this quick bread.

You can’t taste the zucchini at all (bonus), and what you do taste is a whole lot of chocolaty goodness.  Double bonus.

When I cut the ends off of the zucchini to grate it, both ends started sweating.  I guess it knew it was being done in.  If your zucchini sweats too, make sure to dry the grated bits before adding them to the batter, as you don’t want that extra moisture in there.

Double Chocolate Zucchini Bread

Adapted from Brown Eyed Baker

Makes one 9×5” loaf

1 2/3 cups all-purpose flour
1/3 cup Dutch-process cocoa powder
1 tsp salt
½ tsp baking powder
½ tsp baking soda
2 large eggs
½ cup vegetable oil
½ cup light brown sugar
1/3 cup honey
1 tsp vanilla extract
2 cups (one medium) shredded zucchini
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F. Grease a 9×5” loaf pan and set aside.

In a medium bowl, whisk together the flour, cocoa powder, salt, baking powder and baking soda; set aside.

In a large bowl, whisk together the eggs, vegetable oil, brown sugar, honey and vanilla extract. Add the flour mixture to the wet ingredients and use a rubber spatula or wooden spoon to gently fold the batter together until almost no flour remains. Stir in the zucchini and chocolate chips, ensuring that they are evenly distributed.

Pour the batter into the prepared loaf pan and bake for 65 to 75 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Allow to cool in the pan for 15 minutes, then turn out onto a cooling rack to cool completely before slicing. Store leftovers at room temperature, tightly wrapped in plastic wrap.


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