Chocolate Zucchini Bread

Chocolate Zucchini Bread

Can you imagine finding a five-pound zucchini in your mailbox?  My friend Sylvia Freeman, true English gardener extraordinaire, was kind enough to drop it off special delivery the other day and I must say it is the most exciting mail I have gotten in a long time.  She said it had been hiding and maturing to the perfect ripeness under the leaves of the vine and she knew I would put it to good use.  It was indeed a plump, juicy and flavorful beast of a zucchini.  No doubt it probably was one of the smaller ones in the patch, her deep green thumb has a knack for bountiful vegetable harvests and beautiful flowers in her English garden.  She has brought her horticultural talents from across the pond to Connecticut and I and all her neighbors are quite pleased about that.

Zucchini and chocolate both provide nutrients that make this bread a healthy and delicious breakfast, snack or high tea.  This Chocolate Goddess recipe is particularly moist and flavorful.  It is easy to make, and lasts several days in a well-sealed container in a cool place.  This recipe is also freezer friendly so you can make a few while the zucchini crop is in full swing and enjoy Chocolate Zucchini Bread through the cold winter months. 

Cheerio!

And Remember

Always Stay in Touch with Your Inner Goddess

Chocolate Zucchini Bread Ingredients – yields 2 loaves

3 cups Zucchini peeled, seeds removed and shredded

2 cups of flour

1 cup of Unsweetened Dutch Process Cocoa Powder

2 teaspoons of Baking Soda

½ teaspoon of Baking Powder

1 teaspoon of Salt

4 Large Eggs lightly whisked

1 cup Vegetable Oil

1 ¼ cups Light Brown Sugar packed

½ cup Granulated Sugar

1 tablespoon Pure Vanilla Extract

2 cups Chocolate Chips divided

Chocolate Zucchini Bread Instructions

Peel the zucchini, cut in half lengthwise and remove seeds.

Shred 4 cups of Zucchini onto a paper towel.

Preheat oven to 350 degrees ad grease 2 9 x 5 loaf pans.

Gently mix flour, cocoa powder, baking soda and salt.

Combine whisked eggs, oil, brown sugar, granulated sugar and vanilla in a mixing bowl.

Slowly fold in dry ingredients on lowest speed.

Pat top of zucchini lightly and fold in zucchini by hand.

Fold in 1 ½ cups chocolate chips.

Divide batter evenly into loaf pans and sprinkle ¼ cup of chocolate chips on the top of each loaf.

Bake for 50 – 60 minutes.  Zucchini Bread is done when toothpick comes out clean *however, do not be fooled by toothpicks touching melted chocolate chips as they are inserted. If top of bread is shrinking away from sides a bit, it should be done.

Cool for 20 minutes on wire rack.  Remove from pans and continue cooling to room temperature.

Serve plain or with jam.