Monday, September 1, 2014

Chocolate Zucchini Bread

Well, it was bound to happen - summer is over and it's time to go back to work/school.  Sounds like it's time for a treat.  If you have not already been given a gigantic zucchini from someone's garden, it's probably because you are trying to get rid of the ones from your own garden, which is why pretty much everyone is making zucchini bread right now.  This recipe uses 2 whole cups of zucchini per loaf (so it's great for using up large quantities) and is lower in sugar than many other recipes, which I prefer.  This recipe can be easily doubled.

P.S. I have heard that some people's comments were not published.  I always publish and respond to comments, so please repost if you do not see your comment after 48 hours.  I love to hear your responses to the recipes, so please let me know if you've tried something!

Ingredients for one loaf:

1 cup all purpose flour
1/4 cup whole wheat pastry flour
1/4 cup unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup coconut sugar (or packed brown sugar)
2 eggs
1/4 cup butter, melted or organic canola oil
1/2 tsp vanilla
2 cups shredded, packed zucchini


1. Preheat oven to 350 degrees Fahrenheit.

2. In an medium bowl, whisk together flour, cocoa, baking soda, salt, and cinnamon.

3. In a large bowl, whisk together sugar and eggs.  Slowly add in melted butter and vanilla.  Add zucchini.

4. In two portions, add the dry ingredients to the wet ingredients.

5. Pour into a greased loaf pan and bake for 35 - 45 minutes.

 For a more decadent treat, top a slice of chocolate zucchini bread with a scoop of frozen vanilla yogurt, chopped dried cherries, and toasted almonds (not shown here). Enjoy!

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