Death-by-Chocolate Zucchini Bread

Death-by-Chocolate Zucchini Bread.

I feel like I’m deceiving you by calling it bread. 

It taste like deliciously spiced double-chocolate cake.

They wouldn’t be muffins, they’d be cupcakes. 

Oh yes!

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Which, of course, you can make with this recipe. You’d just have to adjust the baking time.

When I first had heard of something called zucchini bread, all my eight-year-old mind could think of was some nasty way of adults trying to sneak veggies into your food. Up until then, zucchini had always been sliced and microwaved with salt and butter to go with spaghetti dinner. (FYI, try grilling zucchini or breading & baking them–delicious).

Little did I know a vegetable could be so good!

For this recipe, you don’t even have to strain the zucchini–shred & done!

We have a garden in our backyard, and every year the most abundant thing we grow is zucchini, even though we only have one zucchini plant and just about five billion different types of tomato plants. Zucchini always wins. Well, this year the mint tried to take over. Next year, it’s going in a pot. Solitary confinement will do the herb good.

Anyways, so when someone suggested zucchini bread, I went around back and found a fat ripe zucchini just itching to be made into a chocolate cake-loaf.

Hooray!

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I don’t know what is so delicious about this bread. Is it the chocolate, the chocolate, or maybe the chocolate?

Decisions, decisions. 

This bread, like most on here, does not require specialty ingredients. Flour, white & brown sugar, some spices & salt, canola oil, cocoa powder, baking soda & powder, eggs, vanilla, & chocolate chips. Stuff you probably have stocked in your cupboards waiting to be mixed & baked into bread!

Whoever came up with the concept of putting zucchini in bread-form was a genius. I mean, once it’s in there it doesn’t even taste like zucchini.

Like I said, chocolate-zucchini-cake-loaf.

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It’s probably better to have this for dessert rather than breakfast, but hey, if you left out the cocoa powder…and the sugar…and the flour, the oil, and the chocolate chips…

Heck, if you’re going to be healthy, why not just eat the vegetable raw?

But that’s beside the point. If you’re looking at it like a breakfast option for yourself, it’s gonna be a little sugary (though my younger siblings love it. Sugar doesn’t affect ’em, for some reason).  If you look at it like a dessert, bonus points for veggies!

See what I mean?

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I swear, this could double as a cake. In loaf-form.

De-licious.

What you’ll need…

  • 1 & 1/2 cups shredded raw zucchini
  • 1 cup all-purpose flour
  • *little* over 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/2 cup canola oil
  • 1/2 cup granulated white sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  1. Preheat oven to 350 & grease a 9x5x3″ bread pan.
  2. Grate the zucchini using a cheese-grater and set aside. You don’t need to strain this. Set aside.
  3. In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, & allspice together. Set aside.
  4. Using a stand mixer, beat the canola oil, sugars, eggs, & vanilla until well blended (appx. 2 minutes).
  5. While running the mixer on low (the first or second setting) spoon in the flour mixture until just blended, scraping down the sides as needed.
  6. Fold in the zucchini, the mixer still running on low, adding in the chocolate chips as well.
  7. Pour into the loaf pan and bake for 50-55 minutes, or until a toothpick comes out clean when inserted into the center.
  8. Let cool for about 10 minutes, then slice and enjoy!

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Link to original recipe here.

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