Zucchini season is almost coming to an end. This makes me sad, because I haven’t gotten to try nearly the number of recipes I wanted to. Because of our move, I didn’t get to have a zucchini plant this year. So I have only managed to pick up a couple here and there when I can find time to go to a farmers market. The ones in the grocery store just look sickly, so I am not going to go there.
One recipe that was going to get made was this bread. I have done zucchini muffins in the past, and my 7 year old loves them. Unfortunately for him, or fortunately, depending on how you look at it, I didn’t make my traditional muffins this year. I tried this bread instead. He is a lover of all things chocolate, so I don’t think he minded.
This bread is so easy to throw together. It is rich, dense, and chocolatey. It has made for a great after school snack for him. He especially likes it if I warm it up for him, and the chocolate gets all melty. You can not taste any zucchini in there, and you can’t really even pick out any green flecks, so you could easily pass this over with the pickiest of eaters (mine is right up there). If you do have lots of zucchini and aren’t sure what to do with it, it works great to freeze it. Just grate it up, squeeze out the liquid, and store in 1 or 2 cup portions. Then you can have fresh zucchini bread all winter long!
- 2 cups shredded zucchini (unpeeled), squeeze excess water out
- 2 eggs
- ⅓ cup honey
- ½ cup canola oil
- ½ cup brown sugar
- 1 tsp vanilla
- 1 tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- ⅓ cup cocoa powder
- 1⅔ cups flour
- 1 cup semisweet chocolate chips
- Preheat oven to 350 F. Spray an 9×5 inch loaf pan with nonstick cooking spray.
- In a large bowl whisk together the eggs, honey, oil, brown sugar and vanilla. Add the salt, baking soda, baking powder, cocoa powder, and flour. Whisk until well combined. Using a spatula fold in the zucchini and chocolate chips. Pour the batter into the prepared loaf pan. Bake for 60-75 minutes, or until a tester comes out clean.
- Remove from the oven, and allow to cool on a wire rack for at least 15 minutes before removing the bread from the pan. Allow to cool completely before serving.