Wednesday, July 11, 2012

Chocolate Zucchini Bread

I cut two zucchini out of my garden last night so today was a day for chocolate zucchini bread.  I think that the excessive heat we had the past couple of weeks is paying a price on the amount of produce I am going to get from my garden.  I was anticipating shredding and freezing enough zucchini to last through the winter, but I no longer think that I am going to have the bumper crop I was hoping for. 

I like zucchini because preserving it doesn't take much on my part.  I shred it and freeze it in two cup increments (because that seems to the amounts that my recipes call for.)  I leave the peel on because it bakes right into breads and muffins.  (It is a color thing more than a texture thing.  Peeling it just seems like an extra step that only serves to take away nutrients.  I say leave it on; it looks like confetti!) When I shredded the extra zucchini today I put a sheet of waxed paper under my mandolin.  I slipped it right into a plastic storage bag and laid it flat in the freezer.  It thaws more quickly and can be tucked away in the freezer more neatly when frozen flat.  When we want zucchini bread in November I let it thaw in the fridge for a couple of hours, drain away the extra water and get cooking! 

The kids are never sad to have chocolate zucchini bread for breakfast.  I love feeding them chocolate zucchini bread for breakfast because it is one more veggie in their day.  This recipe can be done in two loaf pans or 4 mini loaves.  I have a hard time getting any quick bread to get done in the middle so I always opt for the 4 mini loaves.  They are easy to freeze or share with a neighbor.

Chocolate Zucchini Bread
3 eggs
1 cup oil
1 cup sugar
1/4 cup honey
1 Tbs vanilla
2 cup zucchini, finely shredded
2 2/3 cups whole wheat flour
1/2 cup unsweetened cocoa
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/4 tsp baking powder

Preheat oven to 350. In bowl, beat together eggs, oil, sugar and vanilla. Stir in zucchini. In a separate bowl combine flour, cocoa, salt, baking soda, cinnamon and baking powder. Add zucchini mixture to flour mixture and stir until just moistened. Spoon into 2 greased and floured loaf pans. Bake 1 hour. Cool in pan for 10 minutes, then turn out onto cooling rack.

This post is linked up at


  1. Hi Tara,
    Your recipe looks awesome! Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  2. Wow, so you don't need to steam shredded zucchini to freeze? I've been wondering about that! Can you preserve yellow squash the same way? I've successfully sautéed zucchini and yellow squash and added a substantial amount to my pizza sauce without my husband noticing. My kids don't mind lots of the veggies minced in their spaghetti sauce either. I love getting extra nutrients in all the food we eat these summer months.

  3. Okay, what's the 1/4 Honey? 1/4 cup? 1/4 tbsp? And when do you add it?!?!

    1. 1/4 cup sorry! Add it when you add the sugar.