Fall

Chocolate Zuke Bread

by:
July  1, 2010
0 Ratings
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
Ingredients
  • 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
  • Teaspoon vanilla
  • 1 6 oz. container vanilla yogurt
In This Recipe
Directions
  1. 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.

See what other Food52ers are saying.

  • FLRoss
    FLRoss
  • ChefsWife2
    ChefsWife2
  • AntoniaJames
    AntoniaJames

    3 Reviews

    FLRoss September 5, 2012
    This recipe was so so so amazing. I really liked the topping. I wouldn't have normally done something like that. If you have more than one loaf style pan and one is small and one is a little larger then I recommend using the larger one because my small one took much longer than the recommended time frame to cook through.
     
    ChefsWife2 July 27, 2011
    Made these today due to a surplus of CSA zucchini -- Yum! One problem with the recipe though -- there are no specific instructions for mixing the wet and dry ingredients. Experienced bakers will not be thrown by this, but someone less so might be confused... In any event I made these as muffins baked for 30 minutes and they turned out perfectly. This could be my new go-to zucchini bread recipe -- thanks!
     
    AntoniaJames July 1, 2010
    Sounds delish!! Saved to my recipes. ;o)