Chocolate Zuchinni Bread
Hello Interwebs! Today is August 1, and today begins my 30 days of recipes! Each day in August (except one, to give me wiggle room) I will post a different recipe. They will range from drinks to dip mix to desserts – anything and everything! Some are Disney recipes, and others are not. I’ve been working hard to get these put together for you, and I’m hoping to start adding in YouTube videos for some of these as well.
Without further ado – let’s go ahead with the first recipe: Chocolate Zuchinni Bread!
Most people growing a zuchinni plant (unless bugs eat it, like they did mine) will tell you that one plant will keep you and all of your friemds and family in zuchinni most of the summer. So you need lots of ways to use up that squash. This recipe is a chocolately, moist bread that can be eaten for breakfast or dessert (or snack, dinner, whatever) because, you know, you used a vegetable to make it. So its healthy, right?
Its also super easy to make. I say in the recipe to cream all your wet ingredients except the zuchinni, and then add in the dry, and then the zuchinni. But here’s the thing. With this recipe, you can basically just dump everything except the zuchinni and chips in, and mix it until its just combined. It will be a little thick. Don’t worry. You add in the zuchinni and stir it in, and that’s the rest of the moisture you need. The important thing is not to overmix it. It will make your bread a little tough. (I mean, I’d still eat it, but… yah.) Once you have that in, add 3/4 of your chips. Again, just fold them in, and then pour it into a greased loaf pan.
Sprinkle the chips on top, cause its pretty and its tasty. Then bake it at 350 for 50-60 minutes. When a toothpick comes out clean, its done. You know your oven, and whether it runs hot, cold, or right on the money. 🙂
Take it out and let it cool about 15 minutes in the pan. Then turn it out onto a wire rack to finish cooling. You may need to run a knife around the edge.
This is one chocolate dessert that I actually like better when its cool. And even a day later. Its SUPER easy to make, and you can easily freeze it. So make a couple extra loaves and wrap them well and stash them away for later.
This is really delicious, and I mean, let’s face it. Its chocolate bread. If you don’t mention to your kids that there are veggies in there, I’m not going to tell them.
- 1 cup flour
- 1/2 cup cocoa
- 1/2 tsp salt
- 1 tsp soda
- 2 eggs room temperature
- 1/4 cup butter, melted
- 1/4 cup vegetable oil
- 3/4 cup light brown sugar, packed
- 1 tsp vanilla
- 1 1/2 cup finely shredded zuchinni, undrained
- 1 cup chocolate chips (reserve 1/4 cup for top)
Preheat your oven to 350 degrees, and spray a loaf pan.
Cream your sugars, oil, butter, eggs, and vanilla in a mixer.
Stir in your dry ingredients until just combined. Do not overmix.
Add zuchinni, stirring until just combined. Stir in 3/4 c of chocolate chips.
Pour into your prepared loaf pan, and sprinkle with the remaining chocolate chips.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan 15 minutes, then remove onto a wire rack to cool.