Chocolate Zucchini Bread

Is your garden (or the in-laws garden in my case) overflowing with enough zucchini to feed an army, and you just do not know what to do with them?  Well let me give you a suggestion, you should make about 12 loaves of this magnificent zucchini bread and freeze it for a rainy day.  This bread is just awesome, the crumb is so moist and tender and the intensity of the chocolate is just wow!  The best taste tester in the world, my husband Tony, ate this bread like it was going out of style.  This recipe is definitely going into my book of favorites.  Even if you do not like zucchini I would suggest trying this bread, it is really *that* good.

Chocolate Zucchini Bread

1 1/2 cups shredded raw zucchini
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder, sifted
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 cup canola oil
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips
1/2 cup walnuts (optional)

-Preheat oven to 350 degrees F and place oven rack in the center of the oven.  Grease a 9″x5″x3″ loaf pan and set aside.
-Grate the zucchini, using a medium sized grater; set aside.
-In a large bowl whisk together flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and allspice; set aside.
-In the bowl of your electric mixer, or by hand if you prefer, beat the oil, sugars, eggs, and vanilla until well blended (about 2 minutes).  Fold in the grated zucchini.  Add the flour mixture, beating just until combined, then the chocolate chips and nuts if using.  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 to 65 minutes.
-Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely on wire rack.

-makes 1 9x5x3 loaf-

Recipe adapted from Joy of Baking

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