When I saw Chocolate Zucchini Bread in this St. Brigid’s Catholic Church cookbook, I new it was an MB (Must Bake).
As a baker who loves to bake, but not spend hours preparing a recipe, I am a huge fan of zucchini bread (Here’s a link to a traditional zucchini bread recipe) and here’s why.
- It’s very quick, simple and easy to make and requires no yeast (much rejoicing).
- It’s moist and delicious and most recipes have a lovely cinnamon flavor.
- It can be used for so many occasions; breakfast, dessert, coffees, or gifts.
- It’s easy to tote around and not messy. Take to work or school for lunch, a brunch, a church breakfast or on a road trip.
- It freezes super well. Make several loaves ahead of time, store in freezer and get out as needed or freeze the leftovers.
- It’s pretty cheap to make (the practical accountant in me is channeling itself).
- You don’t taste the zucchini.
It’s one of those recipes where you put in minimal effort and get a great result. Like finding that gorgeous designer handbag for a steal without really looking.
Now, knowing my affinity for zucchini bread, can you imagine my delight when I saw it combined with chocolate, something I have a lustful affinity for? This was my personal manna from heaven.
Unfortunately, due to Holiday busyness, I had to hold off on my manna making (Unlike the Israelites in Moses day who couldn’t hold off on their manna or it would rot. But, I digress.). Then finally, in late January I made it.
Oh, was it worth the wait. A perfectly moist bread with a delicious melody of sweet chocolate and cinnamon. Whatta one-two flavor punch.
This is definitely going in my recipe collection and my friends will see it at upcoming breakfasts and brunches. I hope you enjoy this as much as I did.
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Shred your zucchini well
Who wants to find thick chunks of zucchini or larges shreds of zucchini in their bread?
You want your zucchini grated or shredded extremely well. That way it will completely melt into the bread and there will be no random zucchini chunks or stringy shreds.
HOW TO FREEZE ZUCCHINI BREAD
Cool Completely. This is important. If you don’t, your bread will turn soggy.
It will keep up to 3 or 4 months in the freezer.
Chocolate Zucchini Bread
- ½ cup softened butter
- ½ cup cooking oil
- 1¾ cup sugar
- 2 eggs
- 1 tsp vanilla
- ½ cup sour milk how to make sour milk in notes below
- 2½ cups flour
- 1 tsp baking soda
- ½ tsp cloves
- ½ tsp cinnamon
- ½ tsp salt
- 2 cups grated zucchini I shredded in my food processor
- 4 Tbsp cocoa
- ½ cup chocolate chips
- ¼ cup chopped nuts optional
- Cream butter, oil and sugar
- Add eggs, vanilla and sour milk
- Add flour, cocoa, baking soda, cloves, cinnamon and salt
- Add grated zucchini and mix well
- Pour into a greased and floured 13×9 pan or
- Pour into a greased and floured standard loaf pan (9x5x3). There is slightly to much batter for this. Hold out ¾ cup to 1 cup of batter. This can be used to make 2 to 4 muffins.
- Sprinkle with chocolate chips and nuts (optional).
- For 9×13 pan bake at 350° for 40 minutes
- For loaf pan bake 55 minutes to 1 hour and 5 minutes. This is a large, thick loaf. Make sure it's done in the middle by inserting a sharp knife or skewer all the way down in the middle of the loaf. It should come out clean or with some crumbs, not with batter.
- Cool for 10 minutes
- After 10 minutes invert the loaf pan to release the cake.
- Heat 1/2 cup regular milk (fat content doesn’t matter) in microwave or on stove top until warm (not hot)
- Add 1/2 tablespoon of vinegar or lemon juice and stir for 30 seconds
- Let sit for 3 to 5 minutes
USEFUL TOOLS FOR MAKING THIS RECIPE
Airbake 13×9 Baking Pan
Nordic Ware Loaf Pan
Long Baking Spatula
Hamilton Beach Food Processor
Spring Chef Box Grater
K Basix Cheese Grater & Shedder