Need something for the school bake sale? Make your contribution with our chocolate zucchini bread recipe. Just make sure that you double the batch so that there’s an extra loaf for you.
1 cup grated zucchini, packed
1 large egg and 1 egg white (for a double batch, I use 3 eggs)
1/3 cup canola oil
1/4 cup low-fat buttermilk
1/4 cup maple syrup or honey
1/3 cup brown sugar
1 teaspoon vanilla
2 teaspoons cinnamon
1 3/4 cups sifted whole wheat pastryflour (or unbleached white flour)
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
Preheat oven to 350°F. Oil the bottom of a loaf pan, preferably one without a nonstick coating; a nonstick pan will cause the bread to get too brown. Grate the zucchini by hand or in a food processor. In a large mixing bowl, add all the ingredients up to and including the cinnamon. Mix well with an electric mixer. Sift the flour into the measuring cups and level them off with a knife. Pour into a small mixing bowl. Sift the cocoa, baking soda, and baking powder into the small bowl. Stir to mix and add to the wet mixture, mixing on low speed just until blended. Pour into the loaf pan and bake for 30 minutes, then reduce the temperature to 325°F. Bake for ten to 15 more minutes, until an inserted toothpick (into the middle of the bread) comes out clean and not sticky with batter. Cool on a rack for at least an hour before removing. Loosen the edges with a spatula and dump the bread out. Slice with a bread knife when ready to eat, wrapping tightly in plastic wrap when it’s completely cooled.
The bread can be frozen whole in a freezer bag, or in individual slices in Ziplock bags so they’re ready for lunch boxes.
Want more chocolate recipes? Have a look at “For Love of Chocolate”