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Author Notes: This bread was inspired by a book report my then second grader had to do about Native American Indians. Appropriate props, including food, were encouraged. Some of the ingredients available to them were corn, a variety of squashes, and cocoa (chocolate). I adapted a basic zucchini nut loaf recipe from the old standby cookbook Better Homes and Gardens, with several variations, namely, chocolate! Oddly enough, zucchini and chocolate is a marriage made in heaven. - rarepair
Serves 1 loaf
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking powder
- 1 cup turbinado sugar
- 1 cup peeled, finely shredded fresh harvested zucchini
- 1 egg
- 1 cup bitter sweet chocolate chips
- 1 teaspoon cinnamon
- 1 teaspoon cinnamon sugar
- teaspoons vanilla
- 1 6 oz. container vanilla yogurt
- Preheat oven to 350 degrees. Spray a standard sized loaf pan with spray oil. In a mixing bowl, combine flour, baking soda, baking powder, salt and cinnamon. In another bowl, cream sugar, egg and vanilla. Mix in yogurt. Gently fold in shredded zucchini and chocolate chips. Pour into loaf pan. Sprinkle liberally with cinnamon sugar. Bake 50 to 60 minutes until knife inserted in center comes out clean. Cool and remove from pan.
- This recipe was entered in the contest for Your Best Summer Squash Recipe
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