Our CSA has been sending zucchini after zucchini after zucchini to us. Unfortunately, my kids don’t like it – not even sautéed. So, I needed to find ways to use this up and get it in them. I found that adding chocolate and sugar to it worked!
So, here is a recipe for Chocolate Zucchini Bread that we are using every week right now. I even took some down to the new neighbors. I hope they liked it!
Chocolate Zucchini Bread
3 cups flour
1/4 cup unsweetened cocoa powder
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups shredded zucchini
1 cup chopped walnuts (optional)
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F. Lightly grease two 9×5 inch loaf pans.
In a large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt, mix well. In separate bowl, combine sugar and eggs, beat until well blended. Add oil and vanilla; beat until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in nuts and chocolate chips. Spoon evenly into loaf pans.
Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove bread from pans and cool.
This is the kind of treat you want to sit down and share with a friend on the porch.
Let’s all give it a try this week.