What a treat! Have you been searching pinterest, like me, trying to find a new recipe to try in order to use the up the giant zucchini you have been pulling out of your gardens? If so, here is the recipe you have been looking for. Let's call this one "The Best Chocolate Zucchini Bread Recipe EVER".
Our beloved Aneida, while on hiatus from The Barn staff, recently dropped off an absolutely delicious Chocolate Zucchini Bread for us to try. Is it healthy? No. Gluten-free? Sorry. But is it crazy delicious and will your vegetable averse children beg for more? Yes. Even better, bring it your next neighborhood dinner party and you can wow the crowd with a home made, home grown dessert.
One special tip from Aneida before we get started: Grate extra cups of zucchini and freeze them in two cup increments. Defrost as needed to make throughout the winter.
2 1 oz. squares unsweetened chocolate
2 cups white sugar
1 cup vegetable oil
2 cups grated zucchini
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1 tsp salt
1 tsp ground cinnamon
3/4 cup semi sweet chocolate chips
Directions: Preheat over to 350 degrees. Lightly grease two 9x5 loaf pans. In a microwave safe bowl, microwave chocolate until melted. Stir until chocolate is smooth.
In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and melted chocolate; beat well. Stir in flour, baking soda, salt and cinnamon. Fold in chocolate chips. Pour into prepared loaf pans.
Bake in preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
Remember: Zucchini bread freezes well so feel free to double the recipe to make 4.