Watch out, it’s about that time of year again. Soon, the once innocent looking zucchini will return to urban gardens. Their diabolical plan: to take over gardens across the nation, until just one vegetable reigns supreme! It would be like some kind of veggie nightmare, if I didn’t love zucchini 😀
(Pictures were updated on 10/08/2016)
Naturally, I look forward to taking in the excess zucchini of overwhelmed gardeners. Perhaps even finding an abandoned bag on my doorstep. There comes a point though, that one has had all the grilled/fried/baked/stuffed/stewed zucchini she can handle. That is when it’s time to call in the big guns. That is when it’s time for this squash to become a little less… well… zucchini-like. That is when it’s time for Chocolate Zucchini Bread.
Chocolate Zucchini Bread
Recipe Type: Dessert/Snack
Makes: 1 loaf
- 1 1/4 cup Whole Wheat Pastry Flour
- 1/4 cup Cocoa Powder
- 1 tbsp Ground Flaxseed
- 2 tsp Cinnamon
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/4 tsp Baking Powder
- 1 cup Granulated Sugar
- 1/4 cup Applesauce (unsweetened)
- 1/4 cup Grapeseed Oil (or other light tasting oil)
- 1 tsp Vanilla Extract
- 1 cup Finely Shredded Zucchini, packed (do not peel)
- 1/2 cup Chopped Walnuts
- 1/2 cup Semi-Sweet Chocolate Chips
Preheat oven to 350°F and prepare an 8 x 4 inch loaf pan (I line mine with parchment paper).
Stir together the flour, cocoa powder, flaxseed, cinnamon, baking soda, salt, and baking powder. Set aside.
In another bowl, mix together the sugar, applesauce, oil, and vanilla until thoroughly combined. Stir in the zucchini.
Add the wet ingredients to the dry ingredients and stir until just moistened.
Add the nuts and chocolate chips, and fold in.
Pour batter into prepared loaf pan and smooth top.
Bake for 50 – 60 minutes, until an inserted toothpick comes out clean.
Allow loaf to cool in pan for 10 minutes before transferring to rack.
For best taste and texture; when completely cooled, wrap loaf and store overnight before slicing.