Friday, December 24, 2010

Chocolate Zucchini Loaf

We're off to Christmas dinner with my relatives tonight and I can't be more excited! I love turkey and all the trimmings. After the feast, a few friends are coming over to go tobogganing! Yes, that's right. Tobogganing tonight. We did a bit of tidying but our house is always a mess so really, it doesn't look like we did anything! After the tidying, we both decided to do some baking. Jamie was making his famous gingerbread cookies because our sister-in-law, Cynthia, loves them. Plus we can bring them to another family dinner tomorrow! I wanted to use up the zucchini that was in our fridge for 3 weeks! I know it sounds gross but boy, the new fridge we got really keeps our produce fresh a lot longer. I've made chocolate zucchini bread before but couldn't find the recipe so I went onto allrecipes.I didn't know if the loaves would turn out since I tried to make the recipe healthier. Jamie said, "You alter recipes way too much". I'm happy to say it turned out to be pretty tasty! I don't like the chocolate chips in the loaf if I'm eating it at room temperature because it's a hard bite in the middle of soft yumminess but it's definitely tasty if you heat it up! 


  • 2 (1 ounce) squares unsweetened chocolate I used 1 and hated it so I'd omit this next time. 
  • 3 eggs
  • 2 cups white sugar 1 cup of white sugar, 1/2 cup of brown sugar
  • 1 cup vegetable oil 1 cup of fat free sour cream & 1-2 tbsp of vegetable oil
  • 2 cups 2 1/2 cups of grated zucchini
  • 1 teaspoon vanilla extract
  • 2 1 cup all-purpose flour and 1 cup of whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 1/2 cup semisweet chocolate chips
  • I also added 1 tbsp of cocoa powder


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease Line two 9x5 inch loaf pans with parchment paper. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. I tried that but it doesn't work with the cold sour cream that I substituted in so I'd omit it.
  2. In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans. I took the advice of others and coated the chocolate chips in my flour mixture before folding them in. Not sure if it's necessary since the batter seemed thick enough to hold the chips in place. 
  3. Bake in preheated oven for 60 to 70 45-50 minutes, or until a toothpick inserted into the center of a loaf comes out clean. It baked a lot faster for me and that's with Jamie opening the oven every 6 minutes for gingerbread cookies! 

1 comment:

Cynthia and Van Blog said...

Mmmmm....that loaf looks yummy!