Zucchini Chocolate Bread
I love the idea of quickbreads, whipped up at the drop of a hat, ready for guests and us on short notice, no kneading and no rising time. The added bonus is that they are only moderately sweet, placing them in the category of real foods rather than desserts, even though they taste delicious enough to be dessert. In fact this is quite after what I end up doing.
Zucchini and Chocolate!
The flavor combination in this Zucchini Chocolate Bread is unbeatable! And you will eat your veggies, I guarantee it! Zucchini makes your loaf so moist. Try my other zucchini bread (sans chocolate) recipe! No problem making muffins with this batter. Your children will love you for the perfect Zucchini Chocolate Chip Muffins snack!
Zucchini Chocolate Bread in Muffins Size
Children will be more attracted to the muffin size. Just hide all the good stuff in a muffin and watch that veggie-averse kid wipe it out: that will work, promise! Chocolate being such a dominant color, there will be no trace of the controversial green zucchini color heritage. Throw one in their lunch box for a super healthy snack. They will be eating their veggies without even knowing! I know my kids and grandkids love’em! I even made a few batches with them.
Gluten-Free Zucchini Chocolate Bread
No problem turning it GF. Great news for our gluten-free friends. Plenty of nice gluten-free flour mixes on the market to choose from. Or even make your own. I like to use a mix that has no potato starch in it and leaves more room for healthier flours. In this case make it in smaller loaves or muffins. The idea with gluten-free baking is to always make allowance for the fact that it will rise minimally, so choosing smaller molds is the way to go
- 2 cups flour, any flour, including gluten-free (GF: make sure the mixture includes some tapioca flour)
- 1 cup sugar
- 1/2 cup chopped walnuts or pecans (substitute pumpkin or sunflower seeds if you can't have nuts. Skip it altogether if kids might have a problem with it)
- 1 tablespoon baking powder
- 1 scant teaspoon salt
- 1/2 cup cocoa powder
- 1 tablespoon instant coffee powder, decaf OK
- 3 eggs, beaten
- 3/4 cup oil
- 2 cups coarsely grated zucchini, packed
Preheat oven to 350 degrees.
Combine the first set of ingredients thoroughly in a bowl. Combine the second set of ingredients thoroughly in another bowl. Combine both mixtures thoroughly, mixing only it is combined. Pour the batter into a greased tube pan or a large greased loaf pan (or 2 smaller loaf pans) and bake for about 1 hour, or until a knife inserted in the center comes out clean.
Muffins: Pour the batter into greased medium muffin tins (about 1 ½ dozen) and bake about 40 minutes.