I know that everyone out there is putting zucchini in just about everything they can think of right now. I am a believer that you can never have too many zucchini recipes. I've been using a lot of it lately (and all summer squash). And while I certainly love regular zucchini bread, when I saw King Arthur Flour's chocolate version, I was set on making some. I have been avoiding the oven at all costs this summer because it's just been so hot. But, we have been enjoying a cool trend and last Saturday morning provided the perfect opportunity to make this treat after picking up some zucchini from the farmers' market. I took it over to a family gathering that afternoon and it was gobbled up pretty quickly!
This recipe will make one loaf (8-1/2" x 4-1/2"). It is definitely more like a dessert (aka cake) than classic zucchini bread. I would recommend enjoying this as a dessert after dinner or as a mid-afternoon/mid-morning snack with a cup of tea. Below is the slightly adapted recipe that I used. Also, when it comes to any sort of chocolate/cocoa, please remember to try to find chocolate that has been certified organic and fair trade.
Chocolate zucchini bread
1/3 cup honey or real maple syrup
1/3 cup lightly packed brown sugar
1/2 cup olive oil
1 teaspoon pure vanilla extract
1 cup unbleached all-purpose flour
2/3 cup whole wheat pastry flour
1/3 cup baking cocoa powder (look for fair trade and organic)
1/2 teaspoon fine sea salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 cups lightly packed shredded zucchini (unpeeled)
1/2 cup semi-sweet mini chocolate chips (again, look for fair trade and organic)
Preheat the oven to 350 degrees. Lightly butter a loaf pan.
Whisk together the eggs, honey/maple syrup, brown sugar, olive oil, and vanilla in a large bowl until well-combined.
Whisk together the flours, cocoa, salt, baking powder, baking soda, and cinnamon in a medium bowl until well-combined.
Stir the dry ingredients into the wet until almost combined. Then add the zucchini and chocolate chips. Stir until just combined.
Pour the batter into the loaf pan. Bake until an inserted toothpick comes out cleanly, about 55-65 minutes.
Let cool in the pan for about 15 minutes. Remove from the loaf pan and let cool on a wire rack. Serve warm or at room temperature.
Two years ago?: dill pickle chips