Way back in the begiining of time, every summer, a co-worker would bring zucchini bread to the office.
It had lots of green flecks in it.
I never ate it.
I came close once… The green flecks reminding me of the brownies from my college days.
Then I remembered who had baked the bread.
Just as well… Mon mari assures me that it wasn't very good.
This, on the other hand, is wonderful.
One needs another zucchini recipe, right?
Double Chocolate Zucchini Bread
- 1/2 cup melted butter
- 1 cup dark brown sugar
- 1/2 cup white sugar
- 3 large eggs
- 1 tsp vanilla
- 3 cups whole wheat flour
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 cup cocoa
- 7oz (200gr) bittersweet or semisweet chocolate, chopped (3/4 – 1 cup)
- 1 cup walnuts, chopped
- 3 cups grated or finely shredded zucchini
- Preheat the oven to 350°F (175°C).
- Butter 2 large loaf pans, then line the bottom with wax or parchment paper.
- Combine butter, sugars, eggs, vanilla in a large bowl and whisk well.
- Stir together flour, cocoa, baking soda, baking powder, salt and cinnamon.
- Add dry ingredients to wet ingredients and stir gently until just starting to combine.
- Add zucchini, chocolate chunks and walnuts and stir just until combined.
- Spoon into loaf pans, dividing equally.
- Bake 30 – 40 minutes until toothpick inserted in center comes out clean.
- Remove from oven and let rest for at least 5 minutes.
- Remove from pans and cool completely before slicing.
These keep well for 4 – 5 days and freeze beautifully.
It's been hot here – the last few days have been hitting 38C (100F).
The puppies and the humans do not like it.
The zucchini and the tomatoes absolutely love it.
I think I could sit in the garden watching them grow and ripen.
Or I could if it wasn't so bloody hot.
9 thoughts on “Double Chocolate Zucchini Bread”
Haven’t been hot once since I left Illinois and moved to the mountains of Asheville.
The French restaurant here, Le Bouchon, has an owner/chef from Lyon who does a great job. He even has a creparie next door.
I will pass along this post to my cousin who is currently up to her ears in zucchini and looking for a better recipe. Thanks!
I think this is why the sensible French leave for the country or the seashore in August en vacances. They aren’t trying to work in all that heat.
I like this recipe! Saving to make it gluten free. Just have to figure out how much the whole wheat flour weighs.
I like the recipe because the chocolate helps hide the greeness – I do like zucchini bread but my children do not !!
I never minded eating green bread, but I think chocolate adds moisture. At any rate, I love zucchini bread. But cucumbers and tomatoes seem more plentiful this year, at least here in the northern hinterlands of Wisconsin.
Brassfrog, my brother loves it down there…. beautiful and pleasant. This is the most hot weather I’ve experienced since we left Minnesota LOL A chef from Lyon???? Lucky you… They claim to be the gourmet capital of France.
Zoomie, too hot for me at the shore ‘-)) but, yes, that would be the reason for the vancances…. No air-conditioning anywhere (except the hospitals)
Christine, I hope it works…, no help from me, tho….
manningroad, you can’t tell there is any zucchini in it. I’ve ever had the regular kind.
Mimi, the chocolate makes it like dessert LOL. I can’t grow cucumbers here… Tried twice and both times they were bitter – inedible. So disappointing.
Sounds dellicious! I laughed at the green flecks comment! I make zucchini bread (with green flecks)- its really nice, dont be scared by the flecks!
I love chocolate zucchini bread and yes it is a lot easier to get my son and husband to eat than straight zucchini bread. I really need to make one again soon!
Jayne, yes, the green flecks of my youth were more interesting LOL
Jamie, I could easily become hooked on this one.
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