Chocolate zucchini bread | Living the Country Life

Chocolate zucchini bread

September 22, 2010

One of the great things about having kids is that they make friends, and you often become friends with the parents of those kids. My friend Patty works at the school, so I’ve known her since my oldest started preschool. But when my youngest, Will, started school, he became fast friends with Jordan, Patty’s son. And now Patty and I are friends, and all of our kids love playing together.

The other day, Patty said something about making chocolate zucchini bread. I had to have the recipe, and she was nice enough to share! It’s actually her cousin’s recipe, and is featured in a family cookbook. What a great idea to have a family cookbook! I’m going to work on that for my family.

I picked up some zucchini yesterday, and tonight I made the bread. It smelled amazing while it was baking, and I’m pleased to report it tastes great! I love the combination of chocolate and cinnamon, and you hardly know the zucchini is even there! Nothing like sneaking some vegetables into the kids’ diet!

Here’s the recipe, courtesy of Patty and Rhonda:

2 1/3 cups flour (I used white whole wheat)
2 cups suar
1/2 cup unsweetened cocoa
2 tsp. salt
2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. baking powder
3 eggs
1 cup vegetable oil
2 tsp. vanilla extract
2 cups shredded zucchini (I left the peeling on since that’s where the nutrients are!)
1/2 cup pecan pieces (I didn’t have any, so I left them out, but they’d be great in this!).

Combine the dry ingredients in a large bowl and mix well. In a separate bowl, beat together the eggs, oil, and vanilla. Stir in te shredded zucchini and pecans. Pour the batter into two greased loaf pans. Bake in a 350-degree F. oven for 45 to 55 minutes, or until the loaves test done. Let cool for 10 minutes, then remove to a wire rack to cool completely.

I got some handy-dandy mini loaf pans as a wedding gift, and each pan has four mini loaves. This recipe filled one pan, with just over a cup of batter per loaf. They only needed about 40 minutes to bake. Since the bread has a cake-like consistency, the batter would also make great muffins or mini muffins. And I haven’t tried this myself yet, but Patty says this bread is even better with a little cream cheese smeared on each slice. I’ll be trying that in the morning!

The kids were already asleep when the bread came out of the oven, but they’ll be surprised in the morning when I serve them a slice alongside their fruit and yogurt!

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Comments (1)

jlfleming566010 wrote:
Made this bread last week and it is terrific......Didn't think to spread cream cheese on it but will try that next....

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