More zucchini from the garden dictated that part of the day would be spent baking. I now have 4 LARGE zucchini just about filling the vegetable bin in the fridge!! I may just do a simple zucchini saute tomorrow with a sprinkling of parmesan cheese - that is hard to beat. I also remember seeing a recipe for zucchini lasagna.
These extra large zucchini would be perfect!
I am not sure that the four cups of zucchini in this bread recipe is enough veggie to counteract the decadence of the chocolate chunks... I mean can you really have a slice of this for breakfast????? I won't tell if you don't!. Clearly the chocolate inclusion has not stopped me from indulging!
So here it is - the absolute BEST EVER chocolate zucchini bread. It gets better with age (I keep it in the fridge) and gently warming a slice in the microwave creates little puddles of lusciousness in every bite.
Consider yourself warned!!
CHOCOLATE CHUNK ZUCCHINI BREAD
adapted from Your Cup of Cake
4 c. grated zucchini
2 1/2 c. bread flour* (or regular flour)
1/2 c. unsweetened cocoa powder (I prefer Dutch process)
2 tsp. baking soda
3/4 tsp. salt
1 c. sugar
1/2 c. muscovado sugar (can use regular brown sugar)
2 eggs
3/4 c. butter (1 1/2 sticks), melted
1 tsp. espresso powder
1/2 tsp. almond extract
1 tsp. vanilla extract (I like to use vanilla bean crush from King Arthur Flour)
1 1/2 c. dark burgundy chunks (King Arthur Flour) - regular chocolate chips can be substituted
Preheat the oven to 350 degrees and grease two loaf pans (9x5"). Can also just use one and make a larger loaf.
Grate the zucchini in a food processor and set aside.
In a medium bowl. mix the flour, cocoa powder, baking soda and salt. In a large bowl, combine the sugars, eggs, melted butter, espresso powder, almond and vanilla extract. Slowly add the flour mixture to the wet ingredients. Do not overmix; the batter will be thick.
Add the grated zucchini and chocolate chunks and stir until just mixed. Pour into the loaf pan(s) and bake 45-50 minutes or until a knife inserted in the center comes out clean. (Bake closer to 50-60 minutes if making one large loaf)
Let cool for 10 minutes and then remove from the pan to finish cooling on a wire rack. The flavors develop even more the next day. Refrigerate if not using within 2-3 days.
This is my new favorite recipe for chocolate zucchini bread. It is incredibly moist and delicious.
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2 1/2 c. bread flour* (or regular flour)
1/2 c. unsweetened cocoa powder (I prefer Dutch process)
2 tsp. baking soda
3/4 tsp. salt
1 c. sugar
1/2 c. muscovado sugar (can use regular brown sugar)
2 eggs
3/4 c. butter (1 1/2 sticks), melted
1 tsp. espresso powder
1/2 tsp. almond extract
1 tsp. vanilla extract (I like to use vanilla bean crush from King Arthur Flour)
1 1/2 c. dark burgundy chunks (King Arthur Flour) - regular chocolate chips can be substituted
Preheat the oven to 350 degrees and grease two loaf pans (9x5"). Can also just use one and make a larger loaf.
Grate the zucchini in a food processor and set aside.
In a medium bowl. mix the flour, cocoa powder, baking soda and salt. In a large bowl, combine the sugars, eggs, melted butter, espresso powder, almond and vanilla extract. Slowly add the flour mixture to the wet ingredients. Do not overmix; the batter will be thick.
Add the grated zucchini and chocolate chunks and stir until just mixed. Pour into the loaf pan(s) and bake 45-50 minutes or until a knife inserted in the center comes out clean. (Bake closer to 50-60 minutes if making one large loaf)
A LOT of shredded zucchini!
Dark burgundy chunks (King Arthur Flour)
Let cool for 10 minutes and then remove from the pan to finish cooling on a wire rack. The flavors develop even more the next day. Refrigerate if not using within 2-3 days.
This is my new favorite recipe for chocolate zucchini bread. It is incredibly moist and delicious.
Can you see ALL of those chocolate chunks???
And it's so moist!
Dark chocolate IS healthy, especially with zucchini!
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