I love summer mornings with their early light and a coolness that lingers from the overnight storms. One of the things I love most about summer mornings is Chocolate Zucchini Bread that I make with zucchinis fresh from my garden. This recipe is easy and will last me all week, unless the kids are around. I serve it with hot coffee and fresh berries–if I can save the berries from the birds who prey on my berry vines. And I also give away loaves to my neighbors and friends.
This bread can be frozen after it cools and saved for a cold winter morning. I often will make two breads at once–one to eat and one to freeze for later or to give away. It’s also a great way to use up extra zucchini that appears this time of year. This recipe can also easily be turned into muffins which can also be frozen. I’ve served this bread as a dessert with vanilla or coffee-flavored ice cream.
I hope you all are enjoying your summer and taking advantage of all the fresh summer vegetables!
Chocolate Zucchini Bread
Ingredients
- 3 cups flour
- ¼ cup unsweetened cocoa powder
- 1 Tablespoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 cups white sugar
- 3 large eggs
- 1 cup oil
- 2 teaspoons pure vanilla extract
- 2 cups shredded zucchini
- 1 cup chopped pecans
- 1 cup semi-sweet chocolate chips
Instructions
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Preheat the oven to 350℉ and grease 2 9×5" loaf pans.
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In a large mixing bowl, stir together the flour, cocoa, cinnamon, baking soda, baking powder, and salt.
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In another bowl with an electric mixer, heat the sugar and eggs until well blended. Beat in the oil and vanilla. Then stir in the zucchini.
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Stir in the flour mixture and mix until just combined. Fold in the pecans and chocolate chips. Divide evenly into the loaf pans.
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Bake loaves about 55-60 people, or until a toothpick inserted into the center comes out clean. Remove bread to a baking rack and cool for 10 minutes. Then remove the bread from the pans and cool them completely on baking racks.
