The massive zucchini rush (too bad it’s not a gold rush, right?!) has slowed down in the garden, but I’m still picking at least one every couple of days. That’s more than enough zucchini to eat and still have some left for baking experiments! I’ve done my fair share of zucchini bread, from a traditional version, to my grandma’s recipe with pineapple, walnuts and dates, and even zucchini cornbread. While I have seen tons of recipes for zucchini bread fused with chocolate, I just couldn’t wrap my head around it. Believe it or not, given my disdain for most vegetables, I actually like zucchini bread… And we all know I positively love chocolate, but for some reason I just couldn’t envision these two worlds mashing together in a positive way. It’s a good thing I got desperate with the zucchini that was sitting around and wanted to try a new recipe, or else I wouldn’t have finally given in to the chocolate and zucchini marriage. I definitely went into this recipe skeptical and was proven way wrong on all accounts. This bread is utterly amazing – it’s rich, sweet, moist and oozing with chocolate flavor. I am a skeptic no more. Bring on the chocolate zucchini goodness!
I had been poking around for a chocolate zucchini bread recipe for awhile before stumbling across this one. My mom said she remembered my grandma making some chocolate zucchini loaves on a few occasions, but we couldn’t find an actual recipe. I found a few others online that didn’t look quite chocolate-y enough for my very high-maintenance (read: like a 5-year-old’s) taste buds, and then last week this beauty popped up in my Google reader. I always love to see what the folks over at King Arthur Flour are baking up since they’re my favorite stop for ingredients and baking tools, and they knocked it out of the park with this bread. The chocolate flavor is deep and rich, the bread stays moist thanks to the zucchini, and the chocolate chips give it an extra oomph of chocolate flavor and really add to the texture. Almost everyone who tasted this agreed that it tasted like an incredible piece of chocolate cake. We even sliced some for dessert and topped it with vanilla ice cream! You could also go the route of my Double-Chocolate Loaf with Peanut Butter Cream Cheese Spread and eat it for breakfast. Both are perfectly acceptable serving options in my book!
Can I still claim that I’m eating my veggies when my veggies are baked into a vat of chocolate? I say yes! :)
Preheat oven to 350 degrees F. Grease and flour an 8x4-inch loaf pan; set aside.
In a medium bowl, whisk together the flour, cocoa powder, salt, baking powder and baking soda; set aside.
In a large bowl, whisk together the eggs, vegetable oil, brown sugar, honey and vanilla extract. Add the flour mixture to the wet ingredients and use a rubber spatula to gently fold the batter together until almost no flour remains. Stir in the zucchini and chocolate chips, ensuring they are evenly distributed.
Pour the batter into the prepared loaf pan and bake for 65 to 75 minutes, or until a toothpick (or thin knife) inserted into the center comes out with just a few moist crumbs attached. Allow to cool in the pan for 15 minutes, then turn out onto a cooling rack to cool completely before slicing. Store leftovers at room temperature, tightly wrapped in plastic wrap.