Chocolate Zucchini Bread
My chocolate zucchini bread is one of the most requested recipes I’ve ever created. I’ve published this on my site, my newspaper column and printed it to pass out at cooking classes. When zucchini is in season, it’s a recipe in high demand. I’ve joked before that this recipe should go in my “Recipe Hall of Fame” – It’s that good.
This chocolate zucchini recipe is a cross between a cake and bread. Some have compared it to muffins with its moist texture.
I missed cutting out your recipe for Chocolate Zucchini Bread from the Loveland Herald a while back. I’ve tried to retrieve it from your website but I’m having difficulty navigating through it to find particular recipes. Help! Could you please send me the recipe? I enjoy your column!
Looking for your recipe for chocolate zucchini bread. Chick
I was trying to find the Chocolate zucchini bread recipe. Thank you, Barb
This evening I made the chocolate zucchini bread/cake from your Community Press column. You said you wanted to know how it tastes — FABULOUS. It is very rich, though, and pretty much a chocolate cake. It reminds me of chocolate chip muffins served at many bakeries. I used to eat them frequently when I was younger and could eat a lot.
My son (12) came over to see what I was making and when I told him, he said he hates zucchini and it was a “waste of chocolate.” I have a feeling he is going to change his mind tomorrow!
The only thing I did differently from the recipe was to use Hershey’s Special Dark chocolate chips and medium brown sugar (it’s labeled dark but it’s really not). They were all we had in the house.
Thanks for the recipe, I will definitely make it again!
Chocolate Zucchini Bread
Let me know how you like it. It’s a cross between a bread and a cake, so either name is appropriate.
1 -1/2 cups shredded zucchini
1 cup flour
1/2 cup unsweetened cocoa powder, sifted
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 to 3/4 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup canola oil
1/2 cup sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon vanilla
3/4 cup semi- sweet chocolate chips
Preheat oven to 350. Spray 9 x 5 loaf pan. Set aside shredded zucchini. Whisk together flour, cocoa, baking soda, baking powder, salt, cinnamon, and allspice. Set aside. Beat oil, sugars, eggs, and vanilla until well blended and fold in zucchini. Add flour mixture, mixing just until combined. Fold in chips. Bake until toothpick inserted in center comes out clean, about 55 to 65 minutes. Place on wire rack to cool 10 minutes, then remove and finish cooling.