Tuesday, February 12, 2013

# Post # Too Yummy Tuesday

Chocolate Zucchini Bread

It's Too Yummy Tuesday!
Chocolate Zucchini Bread
On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!

This week's dish is inspired by the cold weather we've had out here in "sunny" SoCal, where several of our neighboring towns had snowfall and we had some interesting hail. And hey, what's Valentine's week without SOMETHING that has chocolate in it?


I picked up this recipe off joyofbaking.com, and it's a great one for those cold days when you want to let the house fill with the warmth and aroma of something good baking in the oven. And don't let the thought of vegetables and chocolate throw you--zucchini makes for some great quick bread! It's mainly water, so grated zucchini in bread tends to dissolve away, leaving behind a wonderful moisture that's hard to resist! Serve this by itself, or with a dollop of whipped cream and a cup of your favorite warm beverage.


1 1/2 cups (360 ml) shredded raw zucchini (courgette) (about 1/2 pound or 225 grams)
1 cup (130 grams) all-purpose flour
1/2 cup (45 grams) unsweetened natural cocoa powder, sifted
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon (optional)
3/4 cup (180 ml) semi sweet or bittersweet chocolate chips
2 large eggs
1/2 cup (120 ml) vegetable, safflower, corn, or canola oil
1/2 cup (100 grams) granulated white sugar
1/2 cup (105 grams) firmly packed light brown sugar
1 teaspoon pure vanilla extract


Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Grease (or spray with a nonstick vegetable spray) a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan.

Grate the zucchini, using a medium sized grater. Set aside.

In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon. Then fold in the chocolate chips.

In another large bowl whisk the eggs. Then add the oil, sugars, and vanilla extract and whisk until well blended (can use an electric hand mixer or a stand mixer). Fold in the grated zucchini. Then fold into the flour mixture, stirring just until combined. Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely. This bread can be stored at room temperature for several days, or it can be frozen.

Makes one loaf.

J. Rose Allister is the author of more than twenty-five books, primarily romance and erotic romance. A former editor and submissions director, she now works as a mild-mannered hospital secretary by day, naughty writer by night. Connect with her on Twitter or Goodreads. She loves talking to people.

1 comment:

  1. I normally don’t like to eat bread. But I think that make different of bread. I like try to made it.


Visits To This Blog: