So in one of our recent CSA pickups we received a couple of zucchinis. I was at the point where I was sick of just sauteing them or roasting them in the oven. Which made me then think of dessert.
My father in law makes a mean zucchini bread. He doesn’t put chocolate in it but it is still delicious. I’m going to have to steal that recipe from him someday.
Seriously, I’m always in awe when I use vegetables in my baking on how amazing and moist and flavorful it turns out. You mean I can put veggies in my desserts and it’ll be healthy AND taste good?!? Um, yes please.
This zucchini bread was exactly what I was craving for these zucchini’s. I made them the day I took the tour at America’s Test Kitchen, and as I tweeted that it was currently in the oven I received a tweet from Megan jokingly asking if I would bring her a slice. Well, of course I said I would bring her a slice! That’s was friends (and food bloggers) are for.
Well, needless to say she told me I needed to blog this recipe ASAP. And here it is, two weeks later (that’s pretty good for me).
Chocolate Zucchini Bread
Recipe from Eating Well
- 1/2 cup chopped walnuts
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup unsweetened cocoa
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 eggs, lightly beaten
- 1.5 cups sugar
- 3/4 cup unsweetened applesauce
- 1/4 cup canola oil
- 1 tsp vanilla extract
- 1 oz unsweetened chocolate, melted
- 2 cups grated zucchini