Summer is whizzing by for me. I feel like I’m going to wake up tomorrow and it will be Winter again. Luckily I had the time to share this super chocolatey and moist recipe. Since I used mini chocolate chips, they almost disappear during baking and just add to the decadence of the recipe. The hubby loves it and even made a chocolate sandwich with a slice of it.
Do you have zucchini in your garden? Do you need recipes to use up your zucchinis? This recipe is for you.
Chocolate Zucchini Quick Bread
Yield: 1 loaf Cook Time: 55 minutes
- 1 1/2 cups of shredded raw zucchini (about 1/2 pound or 1 medium zucchini)
- 1 cup of flour
- 1/2 cup unsweetened cocoa powder, sifted
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 3/4 cup semi sweet chocolate chips (I used Ghirardelli mini chocolate chips)
- 2 large eggs
- 1/2 cup oil
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
Step 1: Grate zucchini and set aside. I used a large box grater. Mix together the flour, cocoa powder, baking soda, baking powder, salt and cinnamon in a large bowl. Mix in the chocolate chips and set aside.
Step 2: Beat the eggs with a hand mixer in another large bowl. Beat in the oil, sugar, brown sugar and vanilla until completely combined. Mix in the zucchini. Fold the flour mixture in to the zucchini mixture until just combined. Transfer the batter to a greased or parchment lined 9 by 5 inch loaf pan with a spoon. I usually like to use parchment paper but this time I used cooking spray and it worked perfectly.
Step 3: Bake in a preheated 350 degree oven for 45 – 55 minutes. Test with a toothpick; toothpick will be mostly clean when done. My toothpick wasn’t completely clean after 53 minutes but the bread was done; I think the melted mini chocolate chips caused that. Let cool 5 to 10 minutes in the pan. Remove from pan and cool completely on a rack. Slice and serve.
Recipe adapted from Lesley Stowe.
Tips: Store in an airtight container.
Don’t let summer go by without baking bread! Check out these wonderful recipes for the season:
- Blueberry and Japanese Yuzu Citrus Muffins from Kim at NinjaBaking.com
- Citrus Pecan Quick Bread from Renee at Magnolia Days
- Courgette, Feta, Honey and Sesame Seeds Pull-apart Bread from Luisa at Rise of the Sourdough Preacher
- Crusty Caprese Loaf from Stacy at Food Lust People Love
- Fruit and Veggie Quick Bread from Felice at All That’s Left Are the Crumbs
- Gluten Free Berry Bread from Sherron at Simply Gourmet
- Grilled Indian Naan Flat Bread from Reneé at Kudos Kitchen by Reneé
- Skillet Pizza by Karen from Karen’s Kitchen Stories
- Upside Down Banana Bread from Holly at A Baker’s House
#TwelveLoaves July: Summer Fun. The month of June was filled with lovely cherries! We have chosen Summer Fun as our theme for July. Let’s share flat breads, rolls, buns, grilled breads – whatever sweet or savory version you’d like and whatever you feel reflects summer flavors! Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc) have fun and let’s have a delicious month of bread for summer fun! Let’s get baking!
Do you want to add your bread to the collection with the linky tool this month? Here is what you need to do:
- When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post. This helps us to get more members as well as share everyone’s posts. Please make sure your bread is inspired by the theme.
- Please link your post to the linky tool at the bottom of my blog. It must be bread baked to the Twelve Loaves theme.
- Have your Twelve Loaves bread that you baked this July, 2014, and posted on your blog by July 31, 2014.
Twelve Loaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of our friends. Thank you to Stacy from Food Lust People Love for hosting this month’s event!