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.
Notes:
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.
{ 11 comments… read them below or add one }
This is nice, am going to make this for my girls…THANKS!
Another zucchini recipe….now I know I need to get to this, or better yet, try your version
I am getting some zucchinis next week and see how they go!! Excited…..
Eat Good 4 Life recently posted..Almond and apricot cake
I was surprised I didn’t get any zucchinis in my CSA box last week. I hope they aren’t done for the year! This bread looks fantastic…I would definitely add the chocolate chips.
Maryea {Happy Healthy Mama} recently posted..Avocado pineapple salsa
I totally love baking with spelt flour – such a great alternative to wheat. This bread sounds delish!
Cara recently posted..Got Chickpeas?
I’ve been toying with the idea of making some zucchini bread but I was going bath and forth between regular and chocolate. After seeing this post I’m definitely thinking chocolate.
Stephanie recently posted..Peach Blueberry Cobbler Ice Cream (and a Thank You)
I KNOW that my paper lining skills are lacking so I always end up with really weird shaped brownies and such
I love the sound of this zucchini loaf! Spelt flour is one of my favorites for baking.
Joanne recently posted..Recipe: Carrot Cake Ice Cream
Love all the dark brown in these pictures. And yeah, zucchini week! Why not?
As long as you’re making delicious stuff like this, I’m sure it’ll be grand! I always read how people with zucchini plants have so much of the stuff so I google imaged it. Ahahaha. It looks so ridiculous! How funny. I can’t wait to have a house so I can have neat plants like that.
I love that this uses whole spelt! Looks like a great recipe. And I’m no good with parchment paper. I just lay it on top of the pan and then letter the batter push it down. If that makes sense.
Erin @ Texanerin Baking recently posted..100% Whole Grain Chocolate Zucchini Cake with Greek Yogurt Honey Chocolate Ganache
Zucchini week–I love it! But it makes me a little bit sad that all my summer squash plants died. Sniffle. This sounds like a great twist on traditional zucchini bread. I need to try spelt flour!
Kiersten @ Oh My Veggies recently posted..Farmers Market Haul + Photography With My Tamron Macro Lens
Mmmm the addition of chocolate chips to this would be amazing!
Heather recently posted..tabbouleh & one lovely blog award
I love baking with zucchini, this is such a beautiful bread.
I really have to bake more often with spelt.
Roxana | Roxana’s Home Baking recently posted..Funfetti yogurt cupcakes with Buttercream frosting
This looks amazing!!!!
How would I replace the butter in this recipe while keeping the taste (as close as possible) as well as texture? Oil? More yogurt? Margarine?
Thanks!
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