This was always one of my favorite snacks growing up, and now it’s one of my kids. I couldn’t find my Nana’s recipe though when I went to make it this morning, so I hunted around online until I found one that I thought was similar, then just made a couple of changes to it. While I found the recipe on Tasty Kitchen, I’ll give you the like to the author’s actual blog here: One Ordinary Day.
Quick note: this bread is one of my favorites to freeze, right up there with my banana bread, and pumpkin bread. That’s why you’ll see that I tripled the recipe and backed up 5 medium-sized loaves. The printable at the bottom will be for one standard size loaf pan. I really do suggest that you at least double it and freeze one though. When I’ve had a long day, there is no better feeling at 10 at night than taking out of loaf of bread to defrost over night for the kids in the morning.
Ok, let’s get to it.
First up, grate your zucchini. Just use your cheese greater, or if you’ve got it, the grating blade in your food processor.
Put the oil, sugars, eggs, and vanilla in a large bowl.
Beat it until well combined.
Toss in the zucchini and mix until evenly distributed. Just use a wooden spoon for this part.
Now, it would be better if you whisked all the dry ingredients in a separate bowl first, then added them. I was in a rush so I didn’t bother. Either way, add the flour, baking soda, baking powder, cocoa powder, salt, and cinnamon to the zucchini mixture. Mix it until well combined.
Now, this part is optional, but if you want to take chocolate zucchini bread into the ultimate, double chocolate territory, stir in some chocolate chips. Mini chocolate chips are awesome for this, but I didn’t have any.
Pour the batter into well greased loaf pans and toss them in a 350℉ oven for about 45 minutes for medium pans like this, closer to 60 minutes for 1 standard loaf pan.
Here’s what comes out. Let them cool for at least 10 minutes before popping out of their tins.
Yes. It’s as good as it looks.
This is pretty much a guaranteed way to get at least some vegetables into your kids. I’m lucky with my two, they’re good with their fruits and veggies. They didn’t complain about the slice of chocolate cake for dessert after breakfast today though either 🙂
Here’s your printable:
- 1½ cups grated zucchini
- 1 cup flour
- ½ cup cocoa powder
- 1 tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ½ tsp cinnamon
- ½ cup oil (canola or vegetable)
- ½ cup white sugar
- ½ cup brown sugar
- 2 eggs
- 1 tsp vanilla
- ½ cup semi-sweet chocolate chips (mini are best, but regular are fine)
- Preheat your oven to 350ºF with a rack in the middle position. Generously grease a standard size loaf pan (9" x 5").
- In a large bowl, beat the oil, white sugar, brown sugar, eggs, and vanilla until well combined. Stir in the grated zucchini until evenly distributed.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
- Add the flour mixture to the zucchini mixture, and gently beat until just incorporated and no dry patches remain.
- Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
- Let cool on a rack for at least 10 minutes before removing from the pan to finish cooling.
Freezes fabulously! Bake, cool, freeze for up to 6 months, then defrost when needed.