Make Incredible Chocolate Zucchini Bread Out of Giant Zucchini (Small Zucchini Works in This Recipe, Too)
Got giant zucchini? Whew! I have them coming out my ears! I left for just four days, and when I returned, I was informed my Mr. V. that I had better hustle my tush out to the garden. Oh. My. Gosh! Talk about loads of zucchini! Giants! Has this ever happened to you?
I don't bake very often, but when I do, I tend to make a lot. And having many giant zucchini is perfect for that! I used two large zucchinis for this recipe. One was about 12 inches long by 3 inches in diameter! The other was a bit smaller, but still very big. After shredding them, I ended up with 6 cups of zucchini! So, I adjusted my recipe to work.
If you're like me, you love chocolate! Since I rarely make sweet treats, and I happen to love chocolate, I decided to combine some chocolate with my zucchini recipe! Here's how it went:
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How to Make Chocolate Zucchini Bread
Ingredients You'll Need for the Zucchini Bread:
- 6 large Eggs (Since my hens lay all the sizes, I definitely used the larger ones for this bread)
- 1 1/2 cup Honey (I always use local, raw, unfiltered)
- 1 1/2 cup Coconut Oil (TIP: Warm it to liquid first)
- 1 cup Sugar
- 3 Tbsp. Vanilla (Here's how to make your own vanilla extract)
- 1 Tbsp. Salt
- 1 Tbsp. Baking Soda
- 1 Tbsp. Baking Powder
- 1 1/4 cup Baking Cocoa Powder (I like this Dutch Processed brand)
- 5 cups Flour
- 6 cups Shredded Zucchini, pressed a bit so it's not too watery--I have this food processor.
- 1 cup Walnut pieces (optional)
You could also add other things, like chocolate chips (I didn't have these, and for me, they are too sweet), raisins, other dried fruit.
Directions for Making Your Chocolate Zucchini Bread:
**Heat your oven to 350 degrees. Get your bread pans ready. For this batch, you'll need three bread pans: 8 1/2 x 4 1/2 or 9 x 5. Prep them by coating the inside with cooking oil.
***I'll be honest. I probably would have used the three, plus a smaller bread pan--3 x 5 ish--because my bread overflowed the tops of two of the pans. I obviously had too much batter for my pans. Live and learn!
Mix up the Eggs, Honey, Coconut Oil, Vanilla, and Sugar. Set aside. I did this by hand, but it would have been easier with a mixer.
Mix up the dry ingredients: Salt, Baking Powder & Soda, Cocoa, Flour.
Combine the wet and dry ingredients, give a good little mix.
Add the Zucchini and mix really well.
Add any extras you want.
Pour into your bread pans. It's best to leave about an inch of head space at the top. I had too much batter and overfilled mine....So I got to clean up a mess in my oven! Next time I'll line the lower rack with tin foil, or be smarter about filling them not so full!
Bake for 60 to 70 minutes. They shouldn't feel squishy, but you don't want them rock hard either. A nice in between!
Remove from the oven. Let cool in the pan for about an hour or two.
Tip them out of the bread pans. Enjoy!
What to Do With So Much Bread?
Three loaves of zucchini bread is a LOT for Mr. V. and I to chow down on all at once. So, if I don't give a loaf away, I'll cut them in half and freeze them.
The reason I cut them in half is because for just the two of us, a half loaf of zucchini bread is a reasonable amount to eat in a day or two. I say, "reasonable" because Mr. V. has been known to eat an entire loaf at once. Cutting the loaves in half & freezing slows the man down!
Final Thoughts on My Chocolate Zucchini Bread
My recipe above was inspired by Nancy on the Homefront. And since I am notoriously horrible at following recipes and making substitutions for things I don't have on hand, and often not even measuring exactly, I wrote out my recipe above this time because I KNEW it was going to be a success!
Do you know what I'd probably add next time? Some Cayenne pepper---probably a tablespoon for this much bread batter. I came across a cookie recipe that had chocolate and cayenne and it sounded delicious! I might just try that next time.
If you make this, let me know how it goes for you! Are you a person who sticks like perfection to recipes as written? Or are you more like me--making changes all the time and sometimes not even measuring? I've always wondered if I'm really a strange cook in the world.
Please leave a comment and share!
Hugs & Self-Reliance,
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