Maine Recipes: Chocolate Zucchini Bread

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Chocolate Zucchini Bread
When your garden is overflowing with zucchini, try this recipe for chocolate zucchini bread, adapted from the Heywood Club Favorites cookbook, published in 1997.

2 eggs, 1 cup canola oil, 2 cups sugar, 1 tablespoon vanilla, 2 cups grated zucchini, 1/2 cup wheat germ, 2 cups flour, 1/2 cup baking cocoa, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon baking powder, water

Preheat oven to 350 degrees. Grease two eight inch by four inch loaf pans or six mini-loaf pans.

In a large mixing bowl, whisk together the oil, eggs, sugar and vanilla. Whisk in the cinnamon and baking cocoa. Stir in the grated zucchini and wheat germ. Sift together the flour, baking soda and baking powder and add to the mixture, stirring well. If the mixture seems a little stiff, add a tablespoon or two of water. Spoon the mixture into the prepared pans and bake until a toothpick comes out clean, about 35 minutes for smaller loaves. Remove from pan and let cool on a rack.

Serve the bread plain, dusted with powdered sugar, or with a scoop of vanilla ice cream. Chocolate zucchini bread also freezes well.

  Source: Maine PBS