- Zucchini Bread is a great way to consume summer zucchini from your garden or the supermarket.
- Other recipes that I found online for chocolate -Zucchini bread had a lot too sugar, so I decided to make my own.
- Our recipe for chocolate -zucchini bread is a favorite with a rich chocolate taste and grass notes from zucchini.
If you have friends, family or neighbors with gardens, it is possible that someone has “gifted” a zucchini – and if not, you will do it soon. And if you do it, I strongly recommend that you make this zucchini bread recipe.
More than a decade ago, I had just harvested several massive zucchini from our garden. I cut and grill the smaller ones and then folded them together with cherry tomatoes, mozzarella and homemade pesto in cooked rigatoni. I have put together the recipe of our test kitchen managers for super crying zucchini with Parmesan to serve next to grilled chicken. I made a frittata for breakfast. Even after these three meals, I had the feeling that I hadn’t even made a dent in my harvest.
So I went online to look for a new zucchini bread recipe. While I already regularly add chocolate chips to my bread, I noticed a recipe that was rich in cocoa powder. Honestly, it looked like a loaf chocolate cake that sounded delicious. I decided to try it.
Since the recipe is not Eat Recipe, it had a kind of ridiculous amount of sugar. The consumption of too much sugar was associated with an increased risk of heart disease and type -2 diabetes. Although sugar is important for the success of baked goods (it contributes to moisture and texture), my intuition told me that I could successfully reduce it – so I did it. There was also a generous amount of cinnamon in the mix, which gave the loaf more nuance. My husband and I devoured the bread in less than one day.
We loved this chocolate -zucchini bread so much that I turned around every year. Sometimes I made it in a cake pan and slit it with icing (chocolate and cream cheese were both delicious). I baked the dough in muffins to put ourselves in our lunch boxes for work and school, and freezed what we did not eat in a few days for emergency nacks.
Fast lead by 2023. Our associated food editor and I have developed a new series of recipe ideas to develop. We knew that the zucchini season would be here early enough. We should make a zucchini bread recipe, we said. When we looked at the various recipes that we had -from the lemon -zucchini bread to the cranberry -disrupted zucchini bread -it came to me. We should make the chocolate chip -zecchini bread recipe that I do every year.
It is not just my favorite (while we have left out the cinnamon, I usually add a spacious teaspoon when I create it), it was also a hit with our readers. In Joy Lizabeth Almond’s review, she said: “I love this bread. I made it several times and it is always damp and a hit.” An anonymous reviewer said: “I did it and OMG absolutely amazing and tasty.”
But I think Laura Hanson really hit it on the head when she said: “The sweetness is subtle and lets the cocoa flavor shine.” I fully agree. As I said, sugar is essential for the texture of baked goods, but it also tastes sweet. I can hear you tell you Naturally. But sometimes overwhelmed too much sugar the other flavors in a dessert or baking. But not in this recipe – this bread is super chocolaty with subtle grassy notes of many crushed zucchini.
So here it is -I am happy to present your new favorite -Zucchini bread: chocolate -zucchini -bread. To make it, you will whisk eggs, brown sugar, yogurt, oil, vanilla and salt in a large bowl. Next, seven the all -purpose flour, pastries, cocoa powder, baking powder and baking powder. Fold the grated zucchini. Stir the dough until it combines himself, and then pour it into a 9 x 5 -inch loib pan, which was sprayed with cooking spray and with overhanging parchment paper. This makes it easier to raise the bread from the pan later. Smooth the top of the dough with a spatula and sprinkle it with chocolate chips. Bake in a preheated oven at 350 ° F 55 to 60 minutes. The bread takes place when a wooden pimple inserted into the middle comes out clean. After baking, let it cool in the pan for 15 minutes. Then lift the bread out of the pan and transfer it before serving for another hour to cool it for another hour.
Regardless of whether you bake a loaf with a gift zucchini or one from the grocery store or the farmers’ market, I know that you will love it as much as I do. And if you wake up on your veranda with a massive zucchini one morning, you can make a few breads and drop one on the veranda of your zucchini gift dispenser. Who doesn’t love the gift of good food?
