This chocolate zucchini bread is decorated with melted chocolate chunks and zucchini shreds, which makes eating vegetables more interesting. Try it for breakfast, afternoon snack or dessert! How sweet is the merchant from Jessica.
- 2 c. Shredded, Unpeeled Zucchini
- 1 2/3 c. All-purpose Flour
- 1/3 c. Unsweetened Cocoa Powder
- 1/2 tsp. Baking Soda
- 1/2 tsp. Baking Powder
- 1/2 tsp. Salt
- 2 Large Eggs, Lightly Beaten
- 2/3 c. Brown Sugar
- 1/2 c. Unsalted Butter, Melted And Slightly Cooled
- 2 tbsp. Vegetable Oil
- 1 tsp. Vanilla Extract
- 8 oz. weight High Quality Dark Chocolate, Chopped
Preheat oven to 350ºF. Spray a 9x5-inch loaf pan with nonstick spray.
Take zucchini and place it in a dry dishtowel. Give it a squeeze or two to remove some (but not all) of the water. Set the zucchini aside.
In a small bowl, whisk together flour, cocoa, baking soda, powder and salt.
In a large bowl, whisk together the eggs and brown sugar until smooth. Whisk in the melted butter, oil and vanilla extract until combined. Use a large spatula to stir in the dry ingredients until just combined. Stir in the shredded zucchini until it is evenly dispersed and then stir in the chocolate chunks. Spoon the batter into the greased loaf pan.
Bake loaf for 55–60 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf cool for 15 minutes before gently turning it out on a cooling rack or sheet of parchment. Let it cool completely before slicing.
Recipe adapted from King Arthur Flour.
I know a way that we can all actually look forward to eating our vegetables! Ready for this?
Put them in cake.
Yes, yes. Obviously. I mean, who doesn’t love a bit of greenery in their chocolate? Can we call zucchini “greenery?” I’m not quite sure. I think that term might be reserved for things like lettuce and kale. But zucchini is green, so let’s run with it.
Up until recently, there were only two ways that I enjoyed zucchini. First, of course, is fried. With lots of Parmesan and marinara. My mom used to make her own homemade version with garden zucchini when I was a kid, and one taste sends me into a nostalgic tailspin. It reminds me of long, hot summer days playing outside with my friends until it was pitch black outside, and eating snacks for dinner at 10PM. Every night was like a weekend!
The second way you’ll find me eating this green squash is in cake or bread, usually the more traditional spiced version.
This year, I took a leap forward and shaved zucchini into ribbons, making a salad with sweet corn and feta and a lemony vinaigrette. It was fabulous, and I’m pretty sure that this means I’m a zucchini convert! A real zucchini convert. Not a fake I-only-eat-zucchini-in-cake person.
Zucchini in cake still ranks up there. High! Very high. So high, in fact, that I’ve made this little chocolate chunk loaf about ten times the past few months and we just can’t stop eating it.
This is the perfect example of cake for breakfast. It’s not really cake, because it’s a loaf. So it’s really more of a snack, yes? Let’s call it that. Even though we all know that this is cake. Cake masquerading as a snack. And since it has a healthy vegetable inside, we can call it breakfast, too. You can enjoy it warm with coffee, toast it for a hint of crunch, or slather it with crunchy almond butter (it’s awesome).