If you have a garden and zucchini was one of your bountiful produce this year, bet you're looking for ways to use it up! Even if you don't have a garden, zucchini is easy to be found at your local farmer's market or grocer.
When I think of zucchini bread, my memory goes to the late Gertie Tennenhouse of Winnipeg, Manitoba. Gertie was a woman who worked in the Public Relations department at the Western Canada Lottery Corporation in the early 80's. I remember my first taste of chocolate zucchini bread was her treat to the staff. I asked her for the recipe and she refused to give it to me. No doubt, a highly guarded recipe. To this day, I remember asking and feeling a bit rejected when she said no way. It was the dense brownie like texture with chocolate chips and the rich chocolatey flavour that remained in my memory all these years.
Lately, I've had a hankering for zucchini bread. I found a recipe that tastes very similar to Gertie's. Of course I made my modifications to make it organic and healthful. I used Nativa organic chocolate cacao and Camino bittersweet chips, and only 1/2 cup organic sugar. It wasn't very sweet but topped with vanilla ice cream it was just right for me. My suggestion is that you use the chips you enjoy and use 3/4 cup sugar. Otherwise it may be a huge jolt of chocolate and not so much of the sweet we're addicted too. One other thing, a bonus of this recipe is it's an easy dump and do in one bowl preparation.
I froze the bread, after I enjoyed the first ooey gooey piece out of the oven. I like the texture of solid chocolate chips in zucchini bread too! So if you're in the mood for a healthy chocolate treat, go ahead and say YES to this chocolate zucchini bread recipe.
Deep Dark Double Chocolate Zucchini Bread
1 1/2 cups organic zucchini, shredded and slightly towel dried
1 cup organic all-purpose flour
1/2 cup natural/organic unsweetened cacao powder
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon instant coffee powder (or 1/4 teaspoon espresso powder)
3/4 cup semi-sweet or dark chocolate chips
2 large eggs
1/4 cup melted butter or grape seed oil
1/4 cup plain organic yoghurt
1/2 cup granulated organic sugar or ¾ cup if you are using bittersweet chocolate
1 teaspoon pure vanilla extract
Preheat oven to 350°F.
In a large bowl, whisk the eggs, oil, yogurt, sugar, and vanilla together until completely combined.
Add the flour, cocoa powder, baking soda, baking powder, salt, and instant coffee. Stir until all wet and dry ingredients are incorporated.
Fold in the zucchini and then the chocolate chips until combined.
Grease and flour a loaf pan.
Spoon batter into the pan.
Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
Allow bread to cool completely in the pan on a wire rack. Otherwise, it might break when turning out of the pan.
Slice and serve when bread has completely cooled.
Zucchini chocolate bread freezes well. Defrost slightly before cutting. Maybe 10 seconds in a microwave. May be refrozen.