Chocolate Zucchini Bread


We are currently on zucchini overload at our house. We have it with practically every meal and I still end up giving away or tossing away half of it. I must have prepared zucchini several dozen different ways and it’s all very delicious, but to tell you the truth I’m getting a little tired of it. So last week I baked my first loaf of zucchini bread. Quick breads like that always seem to be, in my opinion, more appropriate for fall rather than summer, which is why I waited.

I’m still on a quest to find the perfect zucchini bread recipe. I’ve tried many good ones but none have stood out as the one. This time I decided to try a chocolate recipe, not just a bread with chocolate chips in it, but actual chocolate zucchini bread. The bread turned out to be very chocolaty and quite moist. It was good, although definitely too sweet to eat with breakfast. This is more of a dessert, and is delicious topped with some sweetened whipped cream.

I don’t think this is the one either, but I really did like it. If you’ve got a lot of zucchini like I do and you love chocolate, you should probably give this a try.

Chocolate Zucchini Bread
Makes one loaf

1 1/2 cup (about 1/2 pound) fresh grated zucchini
1 cup all purpose flour
1/2 cup cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla
1/2 cup chocolate chips

Preheat oven to 350 degrees and grease a 9 x 4 inch loaf pan.

In a medium bowl sift together the flour, cocoa, baking soda, baking powder, salt, cinnamon and allspice.

In the bowl of an electric mixture fitted with a paddle attachment, mix the oil, sugars, eggs and vanilla together until combined well. Add the dry ingredients in two additions, mixing between each until the batter is just combined. Fold in the chocolate chips.

Pour the batter into the greased loaf pan and bake for about 1 hour, or until a toothpick inserted into the middle comes out clean. Let the bread rest for about 10 minutes in the pan, then turn it out and cool completely on a cooling rack.