Hello again! Its so good to be back! I have had a crazy busy life the last few week!. This year I have 3 graduating boys–Elementary, Middle School and High School! On top of all the end of the school year events, I am trying to catch up from my trip to Utah for BYU Women’s Conference. Did any of you go? I thought it was so great!
I had an amazing trip, but it is always nice to be home again and back in the kitchen:) Now for this is wonderful, sweet, chocolatey bread…
This is one of my favorite quick breads and I originally posted the recipe in 2008. I thought it was time to bring it out of the archives and update the post with some new pictures. I am going to try to refresh some of our old favorites more often. We have some great recipes deep in the archives, that even I forget about! This recipe reminds me of the Double Chocolate Banana Bread recipe. Both are so moist, chocolatey and delicious! Lately, zucchini has been plentiful and on sale in my favorite grocery stores, and I keep buying it. I needed to use a couple up quick and remembered this wonderful bread! This may be my boys favorite way to eat zucchini–haha! Today I served to a whole group of boys who had come over to swim. They loved it and finished off the whole loaf! I wonder if they even noticed they were eating zucchini?! As you know, I have a couple of boys who have Celiac Disease and eat a gluten free diet, so I made a second batch for them. I simply subbed the regular flour for this gluten free blend (recipe posted here). I decided to make them mini muffins and they loved it!!
This recipe is a keeper! YUM!
And works great with Gluten Free flour as little muffins…see below!
Chocolate Zucchini Bread (with Gluten free variation)
Author: submitted by Melanie
- Beat 3 eggs
- 2 cups sugar
- 1 cup oil (I use half applesauce)
- 2 tsp vanilla
- 2 cups grated zucchini
- 2⅓ cup flour (*use my favorite gluten free flour blend instead to make them gluten free-see link)
- 1 tsp cinnamon
- ¼ tsp baking powder
- 2 tsp baking soda
- ½ tsp salt
- ⅓ cup cocoa (I use dutch process)
- *For extra chocolatey-ness, add a big handful of chocolate chips --however many you like!
- Preheat oven to 350. Pour batter into greased (or use nonstick cooking spray) and sugared loaf pans Sugaring is just like flouring a pan--but do it with sugar. It makes for a delightfully sweet and crispy crust.
- Bake at 350 for 40-45 minutes
This makes two of the smaller size loaves
Recipe source: My friend Nicole shared it with me and she says her Mom has made it for years.