It’s Chocolate Zucchini Bread & A lot More

Greetings, gardeners, friends of gardeners, and bakers!

We have just passed the time of year when we’ve gleaned everything from the garden. For many, there was an abundance of zucchini, and the big question is always,

“What ELSE can I make with this squash that maybe grew a little too BIG?!”

Here is a delicious, moist, chocolatey treat you can make as bread. If you’d like to get creative, bake it in a 9 x 9 pan, spread some chocolate frosting over the top, sprinkle on some shredded coconut, and like magic, you have cake! 

I recently made it as bread, and it’s great for breakfast or dessert. I am also guilty of having it as a midday snack. It’s delicious anytime. We don’t judge!

You may have to make more than one loaf. However, it does freeze well.

Anytime Snack!                                         

Recipe: 

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa ( I use raw cacao powder for deeper chocolate flavor)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon of cinnamon
• 2 eggs at room temperature
• 1/4 cup butter melted and slightly cooled
• 1/4 cup melted coconut oil melted and slightly cooled
• 3/4 cup  packed brown sugar
• 1 teaspoon pure vanilla extract
• 1 1/2 cups packed shredded zucchini
• 1 cup semi-sweet chocolate chips divided 

• Preheat your oven to 350°F. Grease a 9×5 bread pan with oil and set aside. If you’re making a cake, use a 9×9 baking pan.
• Combine the flour, cocoa powder, cinnamon, baking soda, and salt in a medium bowl. Set aside.
• In a large bowl, add the eggs, melted butter, coconut oil, vanilla extract, and brown sugar. Stir until smooth.
• Stir the dry ingredients into the wet ingredients, being careful not to overmix. Stir in the shredded zucchini until just combined. Stir in ¾ cups of the chocolate chips.
• Pour batter into the prepared pan. Sprinkle the remaining ¼ cup of chocolate chips over the top. Bake for 50-60 minutes for bread and 45 min for cake, or until a toothpick is inserted into the center until it comes out mostly clean. You might have some melted chocolate chips on the toothpick, and that is okay.
• Remove the pan from the oven and set on a wire rack to cool for 15-20 minutes. Run a knife around the edges of the bread and carefully remove it from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
  If making a cake, leave it in a baking pan. When completely cooled, add your frosting and shredded coconut, cut into pieces, and serve.