Posted by Danielle Bean in Food on Thursday, August 14, 2008 12:41 PM
Do you have zucchini? You must have zucchini. Even if you don’t grow your own, chances are you know someone who is looking to unload a squash or two this time of year.
This bread we baked yesterday was a yummy treat. It’s a very easy recipe that’s perfect for pint-sized bakers. In fact, 6-year-old Stephen handled it pretty well by himself, with only minimal supervision.
But now for the important information—Just between you and me, here’s a little secret: This is actually a moist and delicious chocolate cake. You heard me—chocolate cake.
The name of the recipe, however, is much more virtuous than that: Chocolate Zucchini Bread. Not cake mind you, but bread. And the zucchini part means that it’s loaded with vitamins and minerals found only in healthy green vegetables. So there you go. A present from me—have your cake and your health food too. Enjoy!
CHOCOLATE ZUCCHINI BREAD
2 (1 ounce) squares unsweetened chocolate
3 eggs
2 cups white sugar
1 cup vegetable oil
2 cups grated zucchini
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup semisweet chocolate chips
Preheat oven to 350 degrees. Grease and flour two 9x5 inch loaf pans. In a bowl, microwave chocolate until melted (about 1 minute on high). Stir until chocolate is smooth. In a large mixing bowl, combine the eggs, sugar, oil, zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips and pour into prepared loaf pans. Bake for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
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Filed under baking, bread, summer, zucchini
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Our rule is… if there is no frosting, it’s not cake! Just in case, you are prone to burning chocolate in your microwave when you try to melt it, causing everyone to flee the kitchen holding their noses, there are variations of this recipe that use cocoa powder and are every bit as yummy!
Thanks! I had some pathetic zucchini withering away in my fridge and when I saw this recipe I had an excuse to use them! I thank you, my family thanks you...Yum!
Mmmm . . . sounds delicious. We eat un-frosted cake all the time here (tonight in fact) so I am sure i could pass this off without notice!
We love chocolate zucchini bread here!! We make it every year using a slightly different recipe. You can freeze this bread / cake and when you need something quick in the winter - defrost add an easy glaze frosting “if” you want or sprinkle w/ confectioners sugar and you have a fancy, yummy dessert. Also you can use a bundt pan instead of 2 loaf pans, cook for the same amount of time. When you have this out of the freezer it is nice and moist. Honestly though the challenge is getting it into the freezer before it is eaten!!!
Can you see the zucchini in the finished product?
No, Dina. It’s our little secret.
My kids call this “Zoo-Candy Bread” because that’s what our five year old calls zucchini. It’s not far off, really.
We’ve tricked many a people who would otherwise not eat anything green with a similar recipe. I put it in a 9x13 pan so there is no mistaking that it is CAKE! 
Thank you!!!!! I have nearly a dozen of them on my counter right now, and a little variation would be fantastic!
You may also want to look into recipes for calabasitas. Its a Mexican dish that includes zucchini and/or yellow squash, onions, corn, mont jack cheese and, depending on the recipe, there may be additional ingredients.
Sooo, sooooo yummy!!!!!
It sure tastes like cake to my kids!!(and myself)
as a wise friend always said, “Put chocolate in it.” Kids will eat almost anything that has chocolate. I use the same trick for other veggies and grains. Hee…
Ours just came out of the oven and it smells delicious!!!! I snuck a first piece (the baker’s right) and it is wonderful!!! Only chocolate could get me excited about eating more zucchini bread!
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