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Chocolate Zucchini Bread and Summer Zucchini Excess

Zucchini is one of those garden crops that, if it’s going to succeed, will probably succeed beyond your wildest dreams. In fact, if you know anyone else with a garden, you’re probably getting an offer of free zucchini right around now.

zucchini


Now if you have a bumper crop of zucchini, you’re probably thinking about sauteeing it, tossing it in with pasta, slicing it on pizza, stuffing it, pickling it, or even making zucchini milk. But there’s something else that’s super-rewarding to do with zucchini that will help you use a lot at one time – AND will have kids knocking down the door to get to it first. And that, of course, is turning it into a chocolate dessert.

zucchini

When you grate zucchini and add it in to baked goods, the funny thing is you don’t really see a lot of green – but you do get an amazingly moist and rich texture. In this case, we made a chocolate zucchini bread that was so much like cake we decided to just call it that and serve it for dessert.

Chocolate Zucchini Bread
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
A rich and moist bread/loaf cake made with zucchini and plenty of chocolate. Adapted from Two Peas and Their Pod.
Ingredients
  • 1 cup minus 2 T. all purpose flour
  • 2 T. vegan protein powder
  • ½ cup cocoa powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 large eggs
  • ¼ cup butter, melted
  • ¼ cup melted coconut oil
  • ¾ cup packed brown sugar
  • 1 tsp. vanilla extract
  • 1½ cups packed shredded zucchini
  • 1 cup chocolate chips, divided
Instructions
  1. Preheat the oven to 350 degrees. Grease a 9 x 5" loaf pan and set aside. In a small bowl, stir together the flour, protein powder, cocoa powder, baking soda, and salt, and set aside.
  2. In a larger bowl, stir together the eggs, butter, oil, brown sugar, and vanilla. Add the dry ingredients and stir to combine without over-mixing. Stir in the zucchini until combined, then stir in three-fourths of the chocolate chips.
  3. Pour the batter into the loaf pan and sprinkle the batter with the remaining chocolate chips. Bake for 50-60 minutes or until a knife inserted in the loaf comes out clean. Gently loosen the bread from the pan around the edges and turn out onto a cooling rack. Cool and then slice.

(See? No sign of green inside.)

We adapted this recipe slightly from a delicious recipe on Two Peas and Their Pod. Our version decreases the flour a little bit in exchange for some vegan protein powder (we like to throw that in when we get a chance just for a little extra boost – and it doesn’t change the flavor).

If you want to change it up even more, you can add raisins to the chocolate chip mixture, or combine chocolate and vanilla chips for the topping.

And if you make it, let us know – did anyone notice that there was zucchini in it?

 

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