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Over Run with Zucchini? Make Chocolate Zucchini Bread/Cake

IMG_5714-1024x682 - Version 3I’ve been a bit behind here since I returned from France. (My son, Jason, is a visiting scholar in Bordeaux this summer, so he took his family over there to live, and I got to visit).

There’s so much to tell you, food wise, about France and the other countries we visited. But for now, I’m concentrating on a very American vegetable, and you know it as zucchini.

So many of you grow it that I am assured of recipe requests for it every summer. I already have had so many requests for this chocolate zucchini bread (or is it a cake?) that I lost count.


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 all purpose flour (not whole wheat, just regular unbleached or bleached)

1/2 cup unsweetened cocoa powder, sifted or whisked to remove lumps

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.

Tip from readers’ kitchen:

One reader used Hershey’s special dark chocolate chips; another used dark brown sugar. Both turned out yummy, as they attested.

Yet another added 1 full cup of chocolate chips. She said it was just the best. So you do what you like with the recipe!

Tip from Rita’s kitchen: How to freeze shredded zucchini

It contains a lot of water, so when you pack it into freezer containers,

add more than you think you’ll need when you thaw it. I thaw it in a colander and let the excess moisture drain out. That way I get a more accurate measurement.











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