Zucchini Bread is good.. but Chocolate Zucchini Bread would be even better right? I had a friend give me a rather large zucchini from her garden. I mean.. large! I grated it in my Kitchen Aid Food Processor and it made 8 cups of grated zucchini. Oh the goodness! I made 3 chocolate zucchini loaves (one with chocolate chips) as well as a dozen regular size muffins with the zucchini and I have 3 cups of shredded zucchini left in my fridge. This recipe is from Taste of Home. The result was delicious!
Chocolate Zucchini Bread
Makes 2 loaves or 1 loaf and 1 dozen regular size muffins or 24 muffins
adapted from Taste of Home
- 1 cup canola oil
- 2 cups of sugar
- 3 large eggs
- 1 Tbsp vanilla extract
- 2 1/2 cups unbleached flour
- 1/2 cup cocoa powder
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp baking powder
- 2 cups shredded zucchini
- 3/4 cup mini chocolate chips (optional)
Preheat oven to 350F. Grease two loaf pans with cooking spray. (or line 12-24 regular muffin cups with paper liners)
Mix the canola oil, sugar, eggs, and vanilla extract in a stand mixer, at medium speed until well combined.
In a separate bowl, mix flour, cocoa powder, salt, cinnamon, baking soda, and baking powder together with a whisk. Slowly add the flour mixture to the sugar mixture and mix just until combined. Add the grated zucchini to the mix and beat just until combined. Add miniature chocolate chips if desired — it usually is at my house!
Pour half the mixture into a loaf pan and the other half in another loaf pan, or if you wish to make muffins, use an ice cream scoop to measure out the batter equally into the paper lined muffin tins.
Bake loaves for 50-55 minutes or muffins for 18 minutes.