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Saturday, July 5

Chocolate Zucchini Bread Success!

The zucchini ‘Call for Recipes’ yielded so many great recipes, I don’t even know where to begin. Actually, that’s not true. I know right where to begin…with the chocolate.

chocolate zucchini bread from @janemaynard
Thanks to reader Elise for a fabulous Chocolate Zucchini Bread recipe. We love it! Very moist, just chocolaty enough, great blend of flavors.

chocolate zucchini bread from @janemaynard
Just one question, does anyone have a good technique for squeezing water out of shredded zucchini?

Chocolate Zucchini Bread Success!
 
Author:
Ingredients
  • 3 squares unsweetened chocolate
  • 3 C flour
  • 1½ tsp baking soda
  • 1½ tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 4 eggs
  • 3 C sugar
  • 1½ C vegetable oil
  • 1½ tsp vanilla extract
  • 1½ tsp almond extract
  • 3 C grated zucchini (squeeze water out)
  • ½ C sour cream
  • 1 C chopped nuts
Instructions
  1. Preheat oven to 350 degrees
  2. Melt chocolate and let cool. Sift dry ingredients. Beat eggs, add in sugar, oil, chocolate, and extracts. Fold in dry ingredients. Fold in zucchini, sour cream, and nuts. Bake in greased bundt pan or 10″ tube pan for 1 hour and 15 minutes.
  3. Enjoy!

 

Chocolate Zucchini Bread:

3 squares unsweetened chocolate
3 C flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
1 tsp cinnamon
4 eggs
3 C sugar
1 1/2 C vegetable oil
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
3 C grated zucchini (squeeze water out)
1/2 C sour cream
1 C chopped nuts

Preheat oven to 350 degrees

Melt chocolate and let cool. Sift dry ingredients. Beat eggs, add in sugar, oil, chocolate, and extracts. Fold in dry ingredients. Fold in zucchini, sour cream, and nuts. Bake in poled bundt or 10″ tube pan for 1 hour and 15 minutes.

Enjoy!


21 Comments »

  1. 1
    Lynn McCowan

    You could probably use a potato ricer. I have heard that mentioned several times on Food Network for spinach. Or you could put it in a kitchen towel and squeeze.

    Lynn

  2. 2
    Emilee

    I usually use 2 paper towels so it’s double as thick and won’t rip through. Then squeeze it really well and scrape the paper towel because a lot of zucchini will stick to it. If you use a kitchen towel, it will turn green. I’ve done it before. :)

  3. 3
    Jane Maynard

    I think I probably should have just used a dark dish towel…when I did it by hand, obviously I couldn’t really squeeze all the water out…but when I used paper towel, the little shredded bits totally stuck to the towel and I lost a bunch of it. in the end I wasted bunches of zucchini and had a giant mess in the kitchen! I think a real towel is the key?

    have to check out the potato ricer…

  4. 4
    Auntie Kim

    You could probably use a salad spinner. Just a thought! Miss you guys!

  5. 5
    Stella

    Wow! I don’t like zucchini but, my goodness, that looks YUMMY!

  6. 6
    Valerie

    We grate it either in a food processer or with a cheese grater, than heavily salt it, and let it drain for 30-60 minutes in a colander. (Graton read this in a cookbook somewhere and it works great!) We like to then sautee it in oil, and it’s delish! In fact that’s what we’re doing for dinner tonight :)

  7. 7
    kim & co.

    That looks incredible!

  8. 8
    Emma

    I made this recipe last night–it was delicious! I tried using a paper towel to get the water out but the paper towel tore into bits. I then used a dark colored dish towel and that seemed to work.

  9. 9
    Mary

    My Mom used an old cotton pillow case. Put the grated zucchini (or carrots, etc) inside, twist and squeeze over the sink so the liquid drains out. Good luck finding an old cotton pillow case!

  10. 10
    Jane Maynard

    thank you for that tip! yea!

  11. 11
    Megan

    Do you think that the recipe could be cut in half and baked in a regular loaf pan? I have been wanting to try choc. zucchini bread for a while, but I have been searhing for a good recpe.

  12. 12
    Jane Maynard

    you know, I think that would probably work. the bundt cake size IS huge…I would definitely give it a try halfing it and using a loaf, and if you do, leave a comment with how it goes! :)

  13. 13
    Megan

    So, I tried it. The batter was the perfect size for a loaf pan (about 9×4 inches). And all went well in the preparation. The one challenge was that it tested done with a toothpick, but then the center fell. Well, my boys still ate it up. And, the older one now turns up his nose at regular zucchini bread. So, does that qualify as success? I would probably stick with a whole recipe.

  14. 14
    Jane Maynard

    thank you for reporting back!!! and, yes, if the kids eat it, it’s always a success. :)

  15. 15
    Lisa

    Great recipe! I made this a few days ago and I wish I could make more… the sugar amount frightens me, I wonder if this is a recipe that I can a little applesauce or honey for some sugar?

  16. 16
    Jane Maynard

    you could try just using less sugar and see what happens…but applesauce or honey sound like a nice alternative…I feel like applesauce would work pretty nicely. if you DO try that, let us know how it goes. glad you enjoyed the recipe!

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