It’s late summer and the garden harvest is in full swing. If you don’t have a garden, but know someone who does… you’re probably all too familiar with the, “here’s some vegetables” conversation. Maybe that’s just a Midwest thing?
Recently, we experienced this (gratefully) and were just given two large zucchinis from my father-in-law’s garden. Sure – I could have made a delicious and healthy dish, but why do that when you can add chocolate?
You may be thinking: chocolate and zucchini? Skip. But chocolate zucchini bread is a healthy dish that feels like a giant cheat day. It’s also a great way to sneak vegetables into your kid’s diet.
Let’s Get to Baking
Here are the ingredients:
1/2 cup unsalted butter
3 1/2 cups all-purpose flour (preferably sifted)
1/3 cup cocoa powder (preferably sifted)
2 teaspoons kosher salt
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
4 large eggs
3/4 cup light brown sugar
3/4 cup sugar
3/4 cup vegetable oil
1 teaspoon vanilla
1 1/2 pounds zucchini (unpeeled, grated, squeezed)
3 oz finely chopped, high quality chocolate
Time needed: 1 hour and 15 minutes.
Preheat your oven to 350
- Grate your zucchini
You’ll need to finely grate your zucchini.
Put your zucchini in a clean towel and squeeze out the juice. Place in a bowl and set aside.
- Mix dry ingredients
Mix the flour, cocoa powder, baking soda, baking powder, and salt in a bowl. Set aside.
- Mix wet ingredients
Mix your eggs, butter, vanilla, and sugar until well combined. Add in the oil and zucchini.
Combine your wet and dry ingredients. Make sure it’s well incorporated. Add chopped chocolate.
- Pour batter
Add batter into 2 greased pans.
Bake for 40-50 minutes or until cooked. Allow to cool and enjoy.
This is a great breakfast treat or when you need to cure you sweet tooth.
xo love kim