This year has definitely been a good year for my zucchini. I have steadily been harvesting at least one a day. I refuse to let any go to waste so I have cooking, baking and freezing a whole of zucchini-centric dishes.
I’ve seen lots of folks passing around recipes pairing zucchini with chocolate. Now that is something I hadn’t tried yet. So, I decided to modify my zucchini bread recipe by adding in some cocoa powder and messing around with a few other things.
The result: Not bad, not bad at all. The bread came out moist and chocolaty. The zucchini taste was subtle. Renato gave it a thumbs up so I figured it was worthy to share with all of you.
Chocolate Zucchini Bread
- 3 eggs
- 2 cups sugar
- 1 cup coconut oil
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon vanilla
- 2 cups grated zucchini
- 3 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup chopped nuts
- Preheat oven to 350 degrees Fahrenheit. Lightly grease two loaf pans.
- In a large bowl beat the eggs. Beat in the sugar and coconut oil. Add the cocoa, vanilla, zucchini and stir well.
- In another large bowl sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Mix the liquid ingredients into the dry ingredients, add the chopped nuts and fold in
- Pour the batter equally into the two loaf pans. Bake in the oven for 50-60 minutes. Rotating the pans halfway through the cooking time.
- Remove the pans from the oven and let cool.
- Eat now or save for later. Once fully cooled you can freeze the loaves. Wrap each one in aluminum foil and place inside a plastic freezer bag with as much of the air pressed out as possible.
So, what are you making with your abundance of zucchini this year?