The neighbors kindly gave my husband some zucchini the other day ago. One small one and one huge one. I had made some chocolate zucchini brownies with this chocolate frosting but I was mad because the frosting never turned out. The frosting never got thick for some reason and I really wanted to post about that too. I still have part of the huge zucchini left so maybe I’ll try making that again. Why is it the only recipes I ever see for zucchini are baked and they have chocolate? Those two just go so well together.
Tonight was the husband’s birthday and we had spaghetti with red meat sauce. He really likes that and I made some chocolate chip zucchini bread. The heat index was around 100 and I was probably the only wacko cooking in my kitchen. Should have grilled or something. I was pretty excited because I had gone to the grocery store and got some turkey sausage that was marked down to 1.39 a pound. Sales like that excite me for some reason, don’t ask me why.
Recipe for Chocolate Chip Zucchini Bread from Notes from my Food Diary
PrintChocolate Chip Zucchini Bread
Ingredients
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup fo milk
- 1 cup of white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup cocoa powder or Dutch-process cocoa
- 1 2/3 cups all-purpose flour
- 1 to 2 cups shredded, unpeeled zucchini, gently pressed on a colander over a bowl or sink to release some of its moisture
- 1 1/4 cups chocolate chips (a combination of bittersweet and semisweet), save the 1/4 cup for sprinkling on top of bread
Instructions
- Preheat the oven to 350°F; lightly grease an 8 1/2″ x 4 1/2″ loaf pan.
- In a large mixing bowl, beat the eggs, oil, sugar, and vanilla until smooth. Add the salt, baking soda, baking powderr, cocoa, and flour, mixing until well combined. Stir in the zucchini, milk, and chocolate chips. Pour the batter into the prepared pan. Scatter the reserved 1/4 cup of chocolate chips on top of the batter.
- Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips).
- Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack. Cool completely before slicing; store well-wrapped, at room temperature.
Jenna says
About 1/2 cup, sorry I updated the recipe.