Recipes Etc.

This decadent zucchini bread is an easy way to use up extra zucchini from your garden. If you do not have a garden but you live in the Midwest like I do, I am sure you know a handful of people that try to get rid of excess zucchini every year. In my experience, zucchini plants either die without producing anything, or they produce way more than you need.

There is a joke that you can’t leave your doors unlocked during the summertime in the Midwest or you might come back to garden produce in your car. The next time someone offers you a zucchini and you are not sure what to do with it, take it! Shred it up and throw it in your freezer so you can enjoy this delicious zucchini bread recipe any time of the year.

Normally before you freeze zucchini you want to blanch it by boiling it briefly in water and then putting it in ice water to stop it from cooking further. Blanching prevents enzymes from breaking down the zucchini. I do not blanch the shredded zucchini that I use for this recipe. I have not noticed any difference in the quality of this zucchini bread by skipping that step.

My great aunt Jean gave me the recipe for this zucchini bread. In the original recipe it contained baking chocolate, which is not something I typically have on hand. I adjusted the recipe to only require ingredients that are always in my pantry. Now, when I am craving this sweet treat I don’t have to run to the store before I can enjoy it!

It may be considered a dessert bread, but don’t let that tell you what to do! You can definitely pair a piece of this delicious bread with your morning cup of coffee. This recipe can easily be doubled and frozen for later, if you have any left! Some of my other favorite quick breads are pumpkin bread and banana bread.

Why you will love this recipe

• Delicious – This zucchini bread has a decadent and rich flavor that pairs well with a hot cup of coffee or a cold glass of milk.
• Convenient – This zucchini bread makes a quick and easy snack for any time of day.
• Customizable – You can make this zucchini bread with any add-ins of your choice, or you can omit the add-ins to fit your family’s preferences.

Ingredients

• 2 eggs
• 3/4 cup oil –  I use avocado oil but you could use canola oil
• 1 and 1/2 cups granulated sugar
• 1 and 1/2 cups grated zucchini – if using frozen zucchini make sure you thaw and strain the zucchini to eliminate any excess water that it will release
• 1 tsp. vanilla
• 1/4 cup of cocoa powder
• 1 and 1/2 cups all-purpose flour
• 1/2 tsp. salt
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 and 1/2 tsp. cinnamon
• 1/2 cup chopped nuts or chocolate chips (optional)

How to make zucchini bread

Preheat your oven to 350 degrees Fahrenheit. Beat together the eggs, oil, and sugar. Stir in the zucchini, cocoa powder, and vanilla extract. Stir together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl.

If you are adding mix-ins set aside 1/4 cup of the dry ingredient mixture. Add the dry ingredients to the wet ingredients and mix until just incorporated. Toss the nuts or mix-ins of choice in the 1/4 cup flour that you set aside. Add the tossed mix-ins to the batter and mix well.

Spoon the batter into a greased 9×5 inch loaf pan. Bake for 1 hour or until a toothpick inserted into the middle of the loaf comes out clean.

Storage instructions

• Room temperature – This bread can be stored in an airtight container at room temperature for up to 4 days
• Refrigerator – This bread can be stored in the refrigerator for up to a week
• Freezer – This bread can be frozen in an airtight container and stored for up to 3 months.

Delicious Chocolate Zucchini Bread

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Servings

10

servings

Prep time

15

minutes

Cooking time

1

hour 

Ingredients

• 2 eggs

• 3/4 cup oil

• 1 and 1/2 cups granulated sugar

• 1 and 1/2 cups grated zucchini

• 1 teaspoon vanilla

• 1/4 cup cocoa powder

• 1 and 1/2 cups all-purpose flour

• 1/2 teaspoon salt

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 and 1/2 teaspoon cinnamon

• 1/2 cup chopped nuts or chocolate chips (optional)

Directions

• Preheat oven to 350 degrees Fahrenheit.
• Beat together the eggs, oil, and sugar.
• Stir in the zucchini, cocoa powder, and vanilla extract.
• Mix together the flour, salt, baking powder, baking soda, and cinnamon in a medium bowl.
• If you are adding mix-ins set aside 1/4 cup of the dry ingredient mixture.
• Add the dry ingredients to the wet ingredients and mix until just incorporated.
• Toss the nuts or mix-ins of choice in the 1/4 cup flour mixture that you set aside. Add the tossed mix-ins to the batter and combine.
• Spoon the batter into a greased 9×5 inch loaf pan and bake for 1 hour, or until a toothpick inserted into the middle of the loaf comes out clean.