Wednesday, August 6, 2014

Double Chocolate Zucchini Bread

Many quick bread recipes are really just cake thrown into a bread pan. This double chocolate zucchini bread is not-too-terrible on a scale of broccoli to nutella...somewhere in the middle? You shouldn't eat the whole loaf, but don't need to feel guilty about a nice slice or two!

Did you know that any kind of summer squash can easily step in for another? I called this "zucchini" bread, but I actually used a variety called zephyr (see the picture). You can just as easily use yellow or patty pan squash - all will work!

Double Chocolate Zucchini Bread 
  • 2 cups shredded zucchini (or yellow squash)
  • 3/4 cup all purpose flour
  • 3/4 cup whole-wheat flour 
  • 1/2 cup cocoa powder
  • 1 1/2 teaspoons baking soda 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon cinnamon
  • 1/2 cup brown sugar 
  • 2 eggs 
  • 1/4 cup canola oil 
  • 1/2 cup unsweetened applesauce 
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips
  1.  Shred squash. Preheat oven to 350 degrees. Grease and flour a 9X5 inch loaf pan. 
  2. In a large bowl, whisk together flours, cocoa powder, baking soda, salt, cinnamon and brown sugar. 
  3. Add eggs, oil, apple sauce and vanilla and fold together until well combined. Add squash and chocolate chips. Batter will be very thick. 
  4. Spread into prepared pan and bake for about an hour or until toothpick inserted into the middle comes out clean.
 What is your favorite way to eat zucchini?

1 comment:

  1. Well, this is definitely one of my favorite ways to eat zucchini! I'm going try this in muffin version with my 7 year old. I also love to cook zucchini in pot with garlic and olive oill and really cook it down - then toss with with pasta, milk and parmesan cheese - yum.


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