Chocolate Zucchini Bread

The dilemma of summer “zuchinni is coming out of your ears”. I love zuchinni and I love chocolate so I combined the two. Voila!  Chocolate Zucchini Bread.  This makes chocolate “healthy” well not really but at least you are eating your vegetables.

Put zuchinni in food processor and pulse until smooth. Combine flour, baking powder, baking soda, salt, and cocoa in mixer bowl. Add zuchinni mix, sugar, oil, buttermilk eggs and vanilla. Mix until well blended and smooth. Add chocolate chip and nuts now if desired.

Texture will be a bit course due to zuchinni. Pour in cake pan, cupcake pan or bread pans. Bake in 350 degree oven for 45 min for cake and bread. 15 min for cupcakes. Cook until top springs back when touched.

Ingredients
  • 3 cups pureed zuchinni
  • 3 cups flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ¾ cup cocoa powder
  • 1 cup oil
  • 1 cup buttermilk
  • 3 eggs
  • 1 teaspoon vanilla
  • 1cup chocolate chips if desired
  • 1 cup chopped pecans if desired
Instructions
  1. Put zuchinni in food processor and pulse until smooth.
  2. Add oil and sugar blend for a few seconds to combine.
  3. Combine flour, baking powder, baking soda, salt, and cocoa in mixer bowl.
  4. Add zuchinni mix, oil, buttermilk eggs and vanilla. Mix until well blended and smooth.
  5. Add chocolate chip and nuts now if desired. Texture will be a bit course due to zuchinni.
  6. Pour in cake pan, cupcake pan or bread pans.
  7. Bake in 350 degree oven for 45 min for cake and bread. 15 min for cupcakes. Until top springs back when touched.
  8. Frost if desired I like to eat it plain. It is so moist and delicious you don’t need frosting.
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