Thursday, July 9, 2015

Zucchini Undercover: Double Chocolate Zucchini Bread

Freeze pureed or shredded zucchini
 in recipe-sized batches.
Around this time of year, the zucchini is in full crop. In fact, some folks have reported finding bags of zucchini abandoned on their doorsteps! Okay, maybe not, but if you're wondering what to do with all of that zucchini goodness, try this Double Chocolate Zucchini Bread. It's based on recipes from colagal at and the Cooking Channel. I've sort of spruced them up and here's the result:

Double Chocolate Zucchini Bread

3 cups pureed zucchini
1 cup buttermilk
1 cup olive oil (NOT EVOO)
2 t. vanilla extract
4 eggs
2 1/2 cups unbleached white flour
1 1/2 cups sugar
1/2 cup cocoa
2 t. baking powder (low-sodium, aluminum-free)
1 t. baking soda
1 t. salt
1 cup chocolate chips
2 cups chopped pecans (optional-reserve 1/2 cup for topping)

Preheat oven to 350 degrees and oil 2 loaf pans.

Whisk eggs, buttermilk, olive oil and vanilla extract until well-mixed, then mix in zucchini. In a large bowl, stir together flour, sugar, cocoa, baking powder, soda and salt. Add zucchini mixture and stir until just mixed. Do not overmix. Fold in chocolate chips and pecans, then turn into prepared loaf pans. Sprinkle nuts over loaves.

Two loaves fresh from the oven (no, there are no pecans).
Bake for 55 minutes to an hour. Cool pans on rack for about 30 minutes, then turn loaf onto rack. Wrap well and store in refrigerator for up to a week (I guess; we've never had a loaf last that long!) or freeze.

Who would have thought that zucchini could be so yummy! Enjoy!

What's cooking in your Savory kitchen?


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