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
Preheat your oven to 350
- Grate your zucchini
You’ll need to finely grate your zucchini.
- Squeeze
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
Combine your wet and dry ingredients. Make sure it’s well incorporated. Add chopped chocolate.
- Pour batter
Add batter into 2 greased pans.
- Bake
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.
Happy baking!
xo love kim
