Cinnamon Chocolate Zucchini Bread

Are you ready for a long weekend? Although I am still dumbfounded that it is already Labor Day I am super excited to have some time to relax.  We are actually extending the weekend even more and taking the whole week off. And no kitchen work. We decided to take a real break and just enjoy each other. 

In anticipation I have been brainstorming special treats throughout the week. As the norm most have to do with food. As part of my long list I wanted to make zucchini bread.  As I thought more and more about making zucchini bread my patience wore thin and I ended up making some early. And this isn't just any zucchini bread. It has double chocolate and cinnamon. Much more of a dessert bread than a breakfast snack.  Although a little chocolate in the morning never hurt anyone. 

You needed to spend a bit of effort soaking up the extra moisture in the zucchini otherwise you will have sloppy bread. But even with all the water you take out this recipe still leaves you with a super moist and rich bread.  I took a couple of slices before it even cooled. What can I say the smell of warm baked goods, especially with chocolate, are irresistible to me. So if you have a bit of extra zucchini (don't we all), make some bread and add some chocolate. You won't regret it. I promise. 

Cinnamon Chocolate Zucchini Bread

by Emily Morris

Prep Time: 20 minutes

Cook Time: 45 minutes to 1 hour

Keywords: bake dessert chocolate zucchini summer

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Ingredients (1 loaf)

• 1 and 1/2 cups shredded zucchini
• 1 cup all-purpose flour
• 1/2 cup natural unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3/4 cup semi-sweet or dark chocolate chips
• 2 large eggs
• 1/4 cup vegetable oil
• 1/4 cup plain Greek yogurt
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract

Instructions

Preheat oven to 350°F. Spray a 9x5 loaf pan with nonstick spray. Set aside.

Place the shredded zucchini on a couple paper towels to absorb some of the moisture. Press a paper towel on top as well, squeezing to get out the extra moisture.

In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and chocolate chips together until combined. Set aside.

In a medium bowl, whisk the eggs, oil, yogurt, sugar, and vanilla together until completely combined. Pour the wet ingredients into the dry ingredients and lightly whisk until combined. 

Using a rubber spatula or wooden spoon, fold in the zucchini. Pour batter into prepared baking pan.

Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.

Allow bread to cool completely in the pan set on a wire rack. Slice and serve when bread has completely cooled.

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Chocolate Chunk Zucchini Bread

Last weekend my parents came to visit. And although we didn't have big plans to go out and about I really wanted to bake with my mom. We have so much zucchini right now between CSA shares and others generously giving us some of their crop.  I love me some zucchini but it was getting to be a bit much. We simply couldn't eat it all before some started to go bad. 

With my mom in town I was determined to get baking with the zucchini.  First up was zucchini bread. This recipe makes two loaves.  We kept one classic but decided to amp up the other with some large chocolate chunk pieces. 

Guess which loaf disappeared first?

The bread itself is not too sweet so the chocolate certainly livened it up a bit making it a nice after dinner treat. We two sets of hands in the kitchen, this bread was done in no time. I wish I always had a baking buddy on the weekends. 

Chocolate Chunk Zucchini Bread

by Emily Morris

Prep Time: 15 minutes

Cook Time: 60 minutes

Keywords: bake breakfast dessert chocolate zucchini summer

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Ingredients (2 loaves)

• 3 eggs
• 1 cup vegetable oil
• 1 1/2 cups sugar
• 2 cups grated zucchini
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 3 teaspoons cinnamon
• 1/8 teaspoon nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 cup chocolate chunks or chips

Instructions

Preheat oven to 350°F.

Grease and flour two 8×4 inch loaf pans, liberally.

In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.

Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well the chocolate chunks or chips.

Stir this into the egg mixture. Divide the batter into prepared pans.

Bake loaves for 60 minutes, rotating pans in over about halfway through cooking time. Test with a knife or toothpick inserted into the center; it should come out clean.

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Zucchini Boat Tacos

How is it Tuesday already?  Our guests left Monday morning...so sad. Since then I have been running around like a mad woman. I was in White Plains, NY yesterday and Danbury, CT today.

Tomorrow I fly to Texas.  I am tired just thinking about it.  Ompfh!!

But we are not going to think about that right now. Why?  Because I have this marvelous dinner planned for you.  Zucchini Boat Tacos.  They are amazing.

Zucchinis are hallowed out and roasted.  Spicy ground beef is cooked and then stuffed in the roasted zucchini shells. Topped with cheese, cilantro, you name it.

This meal is healthy, filling and absolutely amazing. I was expecting some push back from Mr. J but the meal smelled so good he dug right in.   He didn't stop until both were gone.  These are definitely on the meal plan rotation.

Zucchini Taco Boats

by Emily Morris

Prep Time: 15 minutes

Cook Time: 45 minutes

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Ingredients (serves 6)

• 4 medium zucchinis, cut in half lengthwise
• 1/2 cup mild salsa
• 1 lb lean ground beef
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp kosher salt, or to taste
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp oregano
• 1/2 small onion, minced
• 2 tbsp bell pepper, minced
• 4 oz can tomato sauce
• 1/4 cup water
• 1/2 cup Monterey shredded cheese
• 1/4 cup chopped cilantro, for topping
• sour cream, for topping

Instructions

Preheat oven to 400°F. Place 1/4 cup of salsa in the bottom of a large baking dish.

Using a small spoon, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half. Place in baking dish, cut side up. Bake for 20 minutes or until zucchini is just starting to soften. Remove from oven.

While zucchini boats are baking, brown ground beef in a large skillet, breaking up while it cooks. When no longer pink, about 5 minutes, add the spices, onion, bell pepper, tomato sauce and water. Mix well. Stir and cover, simmer on low for about 20 minutes.

Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally. Top each with 1 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through. Top with cilantro and sour cream. Serve with salsa on the side.

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Fresh Zucchini Oven Chips {SRC}

July is ending and that means it is time for the Secret Recipe Club posting.  This month I had Laura from a Healthy Jalapeno.  Laura is also from Connecticut. Instant connection. Don't you just love those. 

She had a sorts of yummy goodies to pick from. I had trouble deciding between the Irish Cream Latte Guinness Cupcakes  and the Fresh Strawberry Yogurt Cake.

In the end I went with the Fresh Zucchini Oven Chips to fit with the season. I had a boat load of zucchini.  Zucchini chips were a new and fun way to have some of our zucchini. They were delicious and came out super pretty. 

My one regret is that I used Panko bread crumbs.  Not recommended. They were too thick with the breading and didn't stick as well as I would have liked. Regular bread crumbs are best. 

Thanks for sharing A Healthy Jalapeno!

Zucchini Oven Chips

by A Healthy Jalapeno

Prep Time: 10 minutes

Cook Time: 30 minutes

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Ingredients (serves 4)

• 1/4 cup dry whole wheat breadcrumbs
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1/4 tsp seasoned salt
• 1/4 tsp garlic powder
• 1/8 tsp freshly ground black pepper
• 2 tbsp low-fat milk (or almond milk)
• 2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
• Cooking spray

Instructions

Preheat oven to 425°.

Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl.

Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet.

Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

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Coconut Zucchini Bread

I was recently given Tropical Tradition coconut oil to try out. I have used coconut oil many times but I find depending on the brand consistency and textures can change a lot. 

I have also found that depending on the recipe, the addition of coconut oil can make the dish really stand out and add another layer of flavor.

Even with all of the zucchini this year I haven't made a zucchini bread.  It is kind of my arch enemy and I stay away.  Let's just say wet zucchini and baked goods do not get along.

For the love all humanity, please soak up the liquid after shredding zucchini.

When I saw this recipe on Two Peas and Their Pod, I couldn't NOT make it. 

Coconut zucchini bread made with coconut oil.  Perfection. I knew it was going to be a recipe I had to make. Tropical Tradition coconut oil was easy to work with, incredibly smooth, and tasted fantastic in this bread.

I have also used it to make several cookies recipes all with great results.

Now is your shot to try out Tropical Traditions Gold Label Virgin Coconut Oil.

 

Win 1 quart of Gold Label Virgin Coconut Oil!

Tropical Traditions is America’s source for coconut oil. Their Gold Label Virgin Coconut Oil is hand crafted in small batches by family producers, and it is the highest quality coconut oil they offer. You can read more about how virgin coconut oil is different from other coconut oils on their website: What is Virgin Coconut Oil? 

You can also watch the video they produced about Gold Label Virgin Coconut Oil:

Tropical Traditions also carries other varieties of affordable high quality coconut oil. Visit their website to check on current sales, to learn about the many uses of coconut oil, and to read about all the advantages of buying coconut oil online. Since the FDA does not want us to discuss the health benefits of coconut oil on a page where it is being sold or given away, here is the best website to read about the health benefits of coconut oil.

If you would like to enter please leave a comment telling me your favorite zucchini or coconut oil recipe.

Additional entries:

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Please leave a separate comment for each entry.  Winners will be announced September 14th.  Open to US residence only.

Coconut Zucchini Bread

by Emily Morris, Two Peas and Their Pod

Prep Time: 20 minutes

Cook Time: 60 minutes

Keywords: bake breakfast bread coconut zucchini

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Ingredients (serves 8)

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 1/2 cups shredded zucchini (squeezed and drained in a paper towel)
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 cup coconut oil, melted
• 1/2 cup plain yogurt
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1 cup shredded sweetened coconut

Instructions

Preheat the oven to 350 degrees F. Grease a 9x5 inch loaf pan and set aside.

In a large bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.

In a separate large bowl, combine shredded zucchini, sugars, coconut oil, yogurt, egg, and vanilla extract.

Add the wet ingredients to the dry ingredients and stir until moistened. Stir in the shredded coconut.

Pour the batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let zucchini bread cool in pan for 10 minutes. Carefully remove the bread from the pan and cool completely before slicing.

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Using Up the Squash: Zucchini Bread

Does your kitchen ever look like this?  I should probably find a better place to keep my laptop.  Having access to so many recipes online is amazing.  It is also very, very dangerous for your computer, iPad, and Smartphone.

Zucchini is not what I normally go for when I decide to make a sweet bread.  I have learned to master the banana bread recipe and it is so good.  Why change up a good thing?  Well, 6 zucchini and 3 summer squash in your fridge is a pretty good reason in my mind.

In the past, zuchinni bread and I have not been good friends. My loaves have come out suken and not attractive.

The key is making sure all of the extra liquid from the zucchini is removed.  You have to squeeze the zucchini once it is done to get out any juices.  Yep, I hate this step but its the key to good zucchini bread.

I changed up the recipe below by cutting out the oil and replacing with applesauce.  The original recipe also calls for white flour. I used 100% whole wheat and you couldn't detect anything different.  This is my new go-to zucchini bread recipe. 

Zucchini Bread
Adapted from Food Network, Emeril Lagasse

Ingredients

1/4 cup butter, at room temperature
1/4 cup applesauce
1 cup light brown sugar
1 1/2 cup whole wheat flour
1 teaspoon ground cinnamon
Pinch nutmeg
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup finely shredded unpeeled zucchini
1/2 cup toasted walnut pieces
1/2 teaspoon lemon zest, finely chopped

Directions
Preheat the oven to 350 degrees Grease an 8 X 4 by 2-inch loaf pan with 1 teaspoon of the butter.

In the bowl of an electric mixer, combine the butter, applesauce, and sugar. Cream the mixture until smooth. Sift the flour, spices, baking soda, baking powder, and salt and set aside. Add the egg to the creamed mixture and mix until incorporated. Add the sifted flour mixture, about 1/2 cup at a time until all is incorporated, and the batter is smooth.

Squeeze and drain the shredded zucchini. Fold zucchini, walnuts, and lemon zest into batter.

Pour batter into the prepared pan and bake for 55 to 60 minutes until golden brown or when skewer inserted in the center comes out clean.

Remove from the oven and cool for 10 minutes before serving. Serve the bread, warm, with butter.