Disappearing Zucchini Bread

Chocolate Zucchini Bread ©2012 Beth Billstrom

It’s zucchini season in the midwest.  Hundreds of gardeners are busily picking, grating, baking, freezing and GIVING AWAY zucchini by the wheelbarrows.  While I don’t grow zucchini, I do have a zucchini “source” who came through for me this week.  On Wednesday, I returned home after teaching a Fruit and Veggie class and found a pleasingly plump zucchini leaning against my front door.  (By my estimation, it was a four-loafer.)   I made my first two loaves this morning.  They’ll most likely have disappeared by this evening.  Tomorrow, I’ll make more in the hope of sneaking some into the freezer.  (We’ll see how that plan works out.)

©2012 Beth Billstrom

In the meantime, I wanted to share the best recipe I’ve ever had for Chocolate Zucchini bread.  It’s rich, moist, and delicious.  A winner and one that will disappear before your eyes…

Chocolate Zucchini Bread
  • 3 eggs
  • 2 C. flour
  • 3/4 C. vegetable oil
  • 2 C. sugar
  • 1/2 t. baking powder
  • 2 t. baking soda
  • 1 t. salt
  • 3 t. cinnamon
  • 3 t. vanilla
  • 2 C. grated zucchini, peeled
  • 1 C. chopped pecans or walnuts
  • 1/2 C. cocoa
  • 1 C. mini chocolate chips

Preheat oven to 350°. Grease and flour 2 loaf pans, set aside.

In a medium size bowl combine flour, baking powder, baking soda, salt, cinnamon and cocoa.  Set aside.  In a large mixing bowl, beat eggs well.  Add sugar, oil, and vanilla.  Combine dry ingredients with the egg mixture.  Stir until just combined.  Fold in zucchini, pecans/walnuts, and chocolate chips.

Divide batter evenly into the 2 loaf pans.  Bake for 55-60 minutes.  Remove from oven and cool on wire rack for 5 minutes.  Remove loaves from pan.

6 responses to “Disappearing Zucchini Bread

  1. Pingback: Carrot Cupcakes: Naturally Sweet « More Than Oregano·

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