Our gardens and raised beds are exploding with zucchini!
And what to do?!?
We've grilled, fried, salad-ed, and shredded to freeze.
I've made zucchini bread before but I really wanted to thrill the boys one morning so we all piled on the counter tops and whipped up this delicious bread.
I believe the phrase was, "chocolate, Mommy?!? for breakfast!?!?"
I like to think it was a tad healthier than dessert but we totally ate it for breakfast with melty Nutella on top.
And it was so so good!
Seriously, it was like a brownie for breakfast.
I also shredded (using my trusty food processor) over 20 cups of extra zucchini so you better believe I'll be making more of this delicious bread (and muffins!) to freeze for when the new baby comes!
Enjoy!
Double Chocolate Zucchini Bread
Adapted from somewhere online.
Makes 2 large loaves.
2 cups whole wheat flour (I used graham)
1 cup natural unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups chopped chocolate, your choice
4 large eggs
1/2 cup canola or coconut oil
1/2 cup plain Greek yogurt
1 cup sugar
2 teaspoons vanilla
3 cups shredded zucchini (if very wet, squeeze gently with paper towels to get most of the moisture out)
Preheat your oven to 350*F and grease two loaf pans. Set aside.
In a large bowl, whisk flour, cocoa powder, baking soda and powder, salt, and chocolate until combined. Set aside.
In a medium bowl, whisk the rest of the ingredients.
Pour the wet into the dry and lightly whisk until combined.
Fold in zucchini and pour into prepared baking pans.
Bake for 45-55 minutes until a toothpick inserted into the center comes out clean. Mine only took 45 minutes and I wanted a very moist bread.
Cool on a wire rack completely or serve warm with Nutella :)
Freezes beautifully, when wrapped in plastic wrap and foil, for up to three months.
Also makes delicious muffins but cut the cooking time in half.
Enjoy!
Also on the menu this week, cheddar scallion zucchini bread and zucchini and summer corn quiche! :)
And what to do?!?
We've grilled, fried, salad-ed, and shredded to freeze.
I've made zucchini bread before but I really wanted to thrill the boys one morning so we all piled on the counter tops and whipped up this delicious bread.
I believe the phrase was, "chocolate, Mommy?!? for breakfast!?!?"
I like to think it was a tad healthier than dessert but we totally ate it for breakfast with melty Nutella on top.
And it was so so good!
Seriously, it was like a brownie for breakfast.
I also shredded (using my trusty food processor) over 20 cups of extra zucchini so you better believe I'll be making more of this delicious bread (and muffins!) to freeze for when the new baby comes!
Enjoy!
Double Chocolate Zucchini Bread
Adapted from somewhere online.
Makes 2 large loaves.
2 cups whole wheat flour (I used graham)
1 cup natural unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups chopped chocolate, your choice
4 large eggs
1/2 cup canola or coconut oil
1/2 cup plain Greek yogurt
1 cup sugar
2 teaspoons vanilla
3 cups shredded zucchini (if very wet, squeeze gently with paper towels to get most of the moisture out)
Preheat your oven to 350*F and grease two loaf pans. Set aside.
In a large bowl, whisk flour, cocoa powder, baking soda and powder, salt, and chocolate until combined. Set aside.
In a medium bowl, whisk the rest of the ingredients.
Pour the wet into the dry and lightly whisk until combined.
Fold in zucchini and pour into prepared baking pans.
Bake for 45-55 minutes until a toothpick inserted into the center comes out clean. Mine only took 45 minutes and I wanted a very moist bread.
Cool on a wire rack completely or serve warm with Nutella :)
Freezes beautifully, when wrapped in plastic wrap and foil, for up to three months.
Also makes delicious muffins but cut the cooking time in half.
Enjoy!
Also on the menu this week, cheddar scallion zucchini bread and zucchini and summer corn quiche! :)
