If you live in an area where people have gardens, you will almost certainly have a neighbor or friend offer a metric ton of zucchini in the next few weeks.
A guy can only eat so much zucchini, but it’s a shame to let it go to waste. Zucchini bread is a pretty tried and true way to use some of it in a really delicious way.
For my triple chocolate zucchini bread
, I pack in a lot of shredded zucchini and three different kinds of chocolate for a really dense and rich bread that can be either a breakfast or dessert!
Any time you are making bread like this, it’s always a good idea to mix the dry ingredients and wet ingredients separately so everything is mixed well.
Just whisk together the dry stuff besides the sugar into a large bowl. Try to break up the cocoa powder as it has a tendency to clump up.
For the wet stuff, whisk together the eggs, oil, sugar, and vanilla in a large bowl.
Then you can stir your dry ingredients into the wet ingredients and you’ll be left with a really thick batter.
For the add-ins, I like to use a lot of zucchini. I use two cups of shredded zucchini, which is about one medium-sized zucchini—though the amount in the recipe is pretty flexible. I would just use a medium zucchini; if you end up with 2.5 cups or 1.75 cups it’s no big deal either way.
We already have one kind of chocolate in the batter (cocoa powder), but for the other two you can use almost any chocolate chip. I used a semi-sweet chocolate chip and a dark chocolate chip.
Then just add the zucchini and chocolate into the batter.
As you fold these into the batter, it will lighten a bit from the moisture in the zucchini.
When your batter is mixed, scoop it into a 9x5 loaf pan. Before you add the batter, rub the inside of the pan with a thin layer of butter and then dust it with flour. This will make it easier to remove the bread after baking.
This cake is really dense and it needs a lot of baking time. Cook it at 350 degrees for 70-75 minutes and then test it. It might even need a few extra minutes.
When a toothpick comes out clean from the center, it’s done.
Let the bread cool in the pan for 5 minutes and then you can carefully invert the loaf pan and remove the bread.
Let it cool for another 15-20 minutes before slicing into it.
A thick slice of this bread is a great treat and a sweet way to use up some extra zucchini!Nick thought this was one of the densest and delicious breads he’s ever made. Be sure to check out his blog, Macheesmo, and follow him on his Tablespoon Profile.