Welcome to Zucchini Week on Food Doodles! I decided to forgo my regular weekend post for an entire week filled with zucchini – I hope you wont mind. My garden is spitting out zucchini like you wouldn’t believe so I’ve been cooking or baking with zucchini almost every day lately and so this week is dedicated to my zucchini creations. I have some super delicious recipes coming up this week so stay tuned.
First up, one of my favorite things to do with zucchini – chocolate zucchini bread! This bread is moist and dense but still light and of course delicious. It’s not too sweet so feel free to add a little more sugar. Be aware that sucanat has a drying effect so if you add much more you may need to add a splash of milk.
I got some really cute ceramic loaf pans that yielded a little bit of a strange shaped loaf(or maybe it was my paper lining skills that were lacking), but regardless it was still delicious. I wanted to eat this for breakfasts so I didn’t add in any chocolate chips, but if you wanted to 3/4 of a cup would be awesome.
Spelt Chocolate Zucchini Bread
Makes 1 loaf
- 1 3/4 C whole spelt flour
- 1/2 C unsweetened cocoa
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 4 C shredded zucchini(about 1 lb) squeezed and drained
- 1/3 C plain yogurt
- 2 eggs
- 1/4 C butter, melted
- 3/4 C sucanat or brown sugar
Preheat oven to 375 degrees. Prepare a standard sized loaf pan by greasing it or lining with parchment paper.
Mix together the flour, cocoa powder, baking soda, baking powder, and salt in a bowl and set aside. In a larger bowl, mix together the zucchini, yogurt, eggs, melted butter and sugar. When combined, add the flour mixture and mix well. Pour into the prepared loaf pan and place in the oven for 55-60 minutes or until a toothpick or wooden skewer comes out clean.
3/4 C of your favorite chocolate chips would be delicious in this.
Make a couple loaves to freeze and enjoy later in the year.