We’ve still got zucchini coming in. Almost every day, 2.0 tells me about how many more zucchini are appearing on the vines in the veggie patch. “Two more,” he’ll yell as he runs into the house. He washes them, sets them on the counter, and then winks. And I don’t want to complain, but people: there’s only so much one woman can do. I have a full time job. One that (lately) seems to beg the question: just how many ridiculous queries can I be expected to answer in one day before I roll my eyes right out of my head?
So, a couple of weeks ago – pre-nervous breakdown state – I made this primo zucchini loaf. Zucchini bread is awesome, but zucchini bread with a crap-load of chocolate baked into it is awesomer. And chocolate can go a long way to making people seem less annoying.
This loaf is very chocolatey. It makes things feel a-okay. It even stopped my eye rolling for a few minutes. It pairs perfectly with a cup of tea or coffee, and it made 2.0 rub his tummy with delight.
So here’s what I’m thinking: if a person who is as well-adjusted as me needs a little chocolate fix every now and then, you must be desperate. So gets yourself some zucchini and bake up a little
stroke prevention love.
. . .
Chocolate Zucchini Bread
recipe: adapted slightly from Joy of Baking
(Makes one – 9 x 5 x 3 inch loaf.)
- 1 1/2 cups shredded raw zucchini
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/2 cup canola oil
- 1/2 cup granulated white sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup semi sweet chocolate chips
Preheat oven to 350°F with a rack in the center of the oven. Grease (spray some Pam on there) a 9x5x3 inch loaf pan.
Grate the zucchini, using a medium sized grater, and set aside. You do not need to squeeze the zucchini dry. In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and allspice. Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugars, eggs, and vanilla extract until well blended (about 2 minutes). Fold in the grated zucchini. Add the flour mixture, beating just until combined. Then fold in the chocolate chips. Scrape the batter into the prepared pan and bake a toothpick/cake tester inserted in the center comes out clean (about 55 to 65 minutes). Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely.