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Recipe Thursday-Chocolate Zucchini Bread

Posted on August 22nd, 2013 | Posted in Breakfast and Brunch, Dessert, Recipes

With all the summer harvest there is an abundance of zucchini and summer squash being passed out from my neighbor’s garden. I was the recipient of a very large 7 pound zucchini that I made two loaves of Chocolate Zucchini Bread with and still have half of it leftover for something else. The bread was for our morning Birthday and Anniversary Treat so I made one loaf with walnuts and one without. This delicious bread was moist as all zucchini bread should be, and the cocoa powder was a nice change to a traditional bread. Serve with cream cheese and European style butter.

Chocolate Zucchini Bread

Chocolate Zucchini Bread_Hometown Provisions

Yield: Serves 16 Slices
1 cup all-purpose flour (991889)
1/2 cup whole wheat or all-purpose flour (991887)
1/4 cup cocoa (993053)
1 teaspoon baking soda (979000)
1/2 teaspoon ground cinnamon (990164)
1/2 teaspoon baking powder (NOT1030)
1 cup light brown sugar (NSU2150)
2 large eggs (EGG011)
1/3 cup vegetable oil (992065)
1 teaspoon vanilla extract (NFC1055)
1 1/2 cups shredded zucchini (01127)
1/2 cup chopped walnuts (992507)
1/4 cup whole milk (HPH004)

Preheat oven to 350F.  Coat a 9 x 5 x 3-inch non-stick loaf pan with non-stick cooking spray.

Combine flours, cocoa, baking soda, cinnamon and baking powder in a large bowl.  In a medium bowl, mix brown sugar, eggs, oil and vanilla until blended. Stir in zucchini and walnuts.

Using third of flour mixture each time, add flour mixture alternating with milk to zucchini mixture, stirring lightly after each addition just until mixed in.

Transfer batter to pan. Bake 45 to 55 minutes or until toothpick inserted in middle comes out clean.  Do not over bake.

Recipe adapted from relish.com

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