Sunday, June 30, 2013

Chocolate Zucchini Bread

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From the kitchen of One Perfect Bite...I hope you understand that it is nigh on impossible to write a food blog that does not contain at least one seasonal entry for zucchini bread. Well, that time has come, and while I've done my best to disguise the zucchini, you are going to have to man-up to the fact that your chocolate cake has some green stuff in it. Actually, this is a very nice bread/cake. It comes together easily and it's guaranteed to satisfy the sweet tooth and chocolate cravings of the dessert lovers who assemble at your table. This is an almost foolproof recipe, but because the chips tend to sink to the bottom of the pan, you'll want to make sure the pan is well-greased and lined. Several years ago, following myriad tragedies that would rival those of Euripides, I started to line the bottom of all my bread and cake pans to assure the contents would release from the pans in one piece. Please follow suit, at least with this bread, because this is one that wants to stick. The recipe, which first appeared in Taste of Home magazine, is a keeper, so I hope you'll put it in your in-basket. Here is how this simple bread is made.

Chocolate Zucchini Bread...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine

1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
3 tablespoons baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup grated unpeeled zucchini
1/2 cup semisweet chocolate chips

1) Preheat oven to 350 degrees F. Grease an 8 x 4-inch loaf pan. Line bottom of pan with parchment paper. Grease paper. Set aside.
2) Cream  butter and sugar in a large bowl until light and fluffy. Beat in eggs and vanilla.
3) Combine flour, cocoa, salt, baking soda and cinnamon in another bowl and gradually add to creamed mixture just until moistened. Fold in zucchini and chocolate chips.
4) Spoon into prepared pan.  Bake for 60-70 minutes or until a toothpick inserted near  center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (12 slices).

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Lenia said...

It looks fantastic!I recently used zucchini in a chocolate brownies and was thrilled.I will try your wonderful bread too!
Kisses,dear Mary!

Diane said...

I made a chocolate zucchini cake last year when the builders were here. I only just managed to get one slice to taste it myself, they said it was the best cake they had ever had! Have a good day. Diane

Rambling Tart said...

Sigh...I do so love zucchini bread! I can't wait for summer to get here so I can make heaps of it. :-)

Kim said...

Love love this kind of bread beacause it's so moist and chocolaty:)

Chiara said... slice for me ! have a great day Mary, blessings...

David said...

Mary, I've had zucchini bread...but never chocolate zucchini bread! Doesn't sound right...but I'll trust you when you say it's a keeper. Thanks for the recipe and Take Care, Big Daddy Dave

decocinasytacones said...

I love courgettes or zuchinnis in breads, they add certain moisture and taste great.
Love the recipe and taking good note of the magazine you talk about.

Ginny Hartzler said...

This is one great thing to do with all those zucchini that people grow and give you!

Baking Addict said...

I made zucchini cookies recently and they were a real treat so I can't wait to try this recipe out. Anything with chocolate sounds good to me :)

Daniela Grimburg said...

Would have never thought of combining chocolate with zucchini but the recipe sounds and looks delicious.
Great idea and very creative too!

Joanne said...

I haven't posted any zucchini sweets in a while! Have to amend that.

Mr. & Mrs. P said...

This is wonderful Mary!!! Looks fantastic!!

tender b. said...

I like the idea of a flavored zucchini bread. Not a big chocolate fan...I wonder if any other flavors would work?

Grandma Carol said...

I made this bread yesterday. It's a keeper. I must admit I put in a few more chocolate chips than it called for :)

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