Chances are that you have a lot of zucchini coming your way right now if you started a garden this year or if you're like me and your garden flopped in the midst of having a baby, then you have wonderful friends who give you fresh veggies from their gardens. Either way, it's zucchini season here in New England and I'm here for it. I love zucchini season. Dinners, muffins, breads and more!
This recipe will take one bowl and about one hour from start to finish. I used a high powered blender to puree the zucchini but you could also shred it if you don't feel like pulling out the blender or food processor. Let's get to it!
-3/4 cup zucchini puree or shredded zucchini
-1/2 cup olive oil
-1 tsp vanilla extract
-3/4 cup sugar
- 1 1/2 cups flour
-1/2 cup unsweetened baking cocoa
-1 tsp espresso powder
-1/2 tsp salt
- 2 tsp baking powder
-1/2 cup chocolate chips
Puree or shred your zucchini. Prepare a loaf pan with non-stick cooking spray and pre-heat the oven to 350 degrees. In a large bowl, mix together the zucchini, oil, vanilla, eggs and sugar. Then add the flour, cocoa, espresso powder, salt and baking powder. Use a fork to lightly mix together the dry ingredients and then thoroughly stir together the wet and dry ingredients. Pour the batter into the loaf pan and sprinkle chocolate chips on top. Bake for 45-50 minutes. Test the bread by inserting a toothpick or knife and it should come out mostly clean. Allow to cool in the pan for 20-30 minutes and then remove the loaf to a baking rack to finish cooling, slice and enjoy.
New England wife, mom & home baker. Faith, food, fitness, baking, cooking and constantly cleaning my kitchen.