Years ago, when we lived in Western Washington, my family and I were given some chocolate zucchini bread. I thought it sounded like an interesting combination, and it was-in a good way. The addition of cocoa takes zucchini bread to a whole new level.
I now make chocolate zucchini bread for my family every summer when there is an abundance of this fruit (fun fact: zucchini is considered a fruit). Calling it bread, is a bit of a misnomer, as it seems more like a dessert than anything, but that doesn’t stop me from eating it for breakfast. It does take a lot of sugar, but I started putting in half monk fruit sweetener and half organic cane sugar with good results. You can also add in sugar-free (Lily’s brand) chocolate chips for an extra yummy addition.
If you make this simple recipe, the finished product may not stick around your house for long. At one point we had to divide up the chocolate zucchini bread evenly between the five of us so one or two of us wouldn’t eat too many pieces and not leave much bread for the rest.
The following is the recipe I was given all those years ago. Enjoy!!
Chocolate Zucchini Bread
- 3 eggs
- 1 cup vegetable oil (I use grapeseed oil)
- 2 cups sugar (I use half monk fruit sweetener and half organic cane sugar)
- 1 tablespoon vanilla
- 2 cups peeled and shredded zucchini
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened baking cocoa
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon baking powder
In a mixing bowl beat eggs, sugar, vanilla, and oil. Stir in zucchini. Combine dry ingredients; add to zucchini mixture and mix well. Pour into two greased 8in x 4in x 2in loaf pans. Bake at 350 degrees for 1 hour or until bread tests done. Yields 2 loaves.
Note: I make this in the fall as well. I will peel and shred zucchini ahead of time and add two cups to a freezer bag. Lay flat and freeze until needed. Thaw in the fridge. If it is too watery, drain before using.
Tell me what you think if you try this recipe.
Oil and Shine 