Chocolate Zucchini Bread

Zucchini is not my favorite vegetable. The taste isn’t particularly flavorful, and if I cook it too long, it’s mushy. Whenever it appears in our weekly produce basket, I have to get creative. This usually means I add it to Pad Thai or another stir-fry type of dish, so that it takes on the flavor of the other, more tasty, veggies.

But now, I find myself voluntarily reaching for the seasonally-priced zucchini at the grocery story, for we have discovered–and then modified to our highish altitude kitchen–


Chocolate Zucchini Bread

1 c coconut oil
1-1/2 c honey
1 Tbs vanilla
3 eggs
2-1/2 c flour
1/2 baking cocoa
1 t salt
3/4 t baking soda
almost 1/4 t baking powder
1 t cinnamon
2 c shredded zucchini (one medium zucchini)

In the mixer, beat the oil, honey, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, baking powder, and cinnamon; gradually beat into wet mixture until blended. Add in zucchini. Transfer to two greased loaf pans.
Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.


Posted on November 25, 2013, in Food. Bookmark the permalink. Leave a comment.

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