Chocolate & Zucchini Eat Quick Bread

I’ve finally managed to break free from my Banana Bread rut. Don’t get me wrong, there’s nothing like a slice of really good Banana Bread. The ponytails just love it and it is a great way to use up my never-ending pile of over-ripe bananas each weekend. But after a few months, the love starts to fade a bit.

I bought some zucchini to use in a veggie chili that I made recently and had a large zucchini left over. Then I realized it was time to start making room for another kind of loaf in my life.

I baked this bread on Saturday afternoon after my daughters’ swimming lessons, and the moans of hunger from the girls started about 10 minutes before I removed it from the oven. As soon as the loaf was cool enough to handle, I sliced and served a piece to each of them. When I turned around, I discovered that half the loaf was gone. In my house, you have to eat fast if you want to get your share. So, I think that this loaf is appropriately named. However, I might have also called it Chocolate & Zucchini Take Photo Quick Bread – since it was disappearing faster than the money in my wallet after payday. My husband Kevin has pointed out that I need to be patient, as the family is still getting used to this whole “cook and click” routine and that a picture of a partial loaf proves that it is a good recipe. Hopefully you agree?

Chocolate & Zucchini Eat Quick Bread

  • 1 ½ cups all-purpose flour
  • ½ cup whole wheat flour
  • ½ cup cocoa, sifted
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 cup sugar
  • ½ cup canola oil
  • ¼ cup sour cream (I used 1%)
  • 1 tsp vanilla
  • 1 ½ cups grated zucchini

Preheat oven to 350° and grease 9 ½” x 5 ½” loaf pan.

In medium bowl whisk together eggs, sugar, oil, sour cream and vanilla. In a second bowl, stir together the two flours, cocoa, baking powder, baking soda and salt. Fold the dry ingredients into the wet ingredients and stir until combined. Add zucchini and mix well. Pour the mixture into the prepared loaf pan and bake for 50 to 55 minutes (until inserted toothpick comes out clean). Remove from the pan and cool on a rack.

TIP:

  • Walnuts and/or chocolate chips would be a great addition to this recipe (1/2 cup). I didn’t add the nuts because the loaf is this week’s school snack. I also wanted the zucchini to be the star of the show so I held back on the chocolate chips this time.