Zucchini Options: Spiced Zucchini Bread with Chocolate

By Jeannette Ordas of Everybody likes Sandwiches

It's August which means that I've got a heck of a lot of zucchini coming from our farm share and it can be a struggle trying to figure out what to do with it all. Sure, you could pretend that you're the neighbourhood squash fairy and leave midnight gifts of zucchini on your neighbour's doorstep – but that might be cause for concern.

Or you could just eat yourself out of this abundant harvest and make yourself and your neighbours several loaves of zucchini bread. Yup, best option!

I've made a version of this bread before and it's incredibly moist and delicious. The original recipe calls for walnuts and cranberries. All fine and good. But I wanted to amp up the flavour, so I added in a few extra spices like cardamom. A sprinkle of ground ginger would also be lovely. But the real difference is that I bumped up the molasses content which gives this a real heady flavour, akin to gingerbread, but still different enough to be unique. And I added chocolate chips. You can't go wrong with chocolate! 

The great thing about this recipe is that it makes 2 loaves. One for yourself and one for giving. Or one to enjoy now and one for the freezer to enjoy in a few months (when your hate-on for zucchini subsides).

Spiced Zucchini Bread with Chocolate
(adapted from here)

When you grate your zucchini, please make sure to squeeze out as much of the liquid as you can before measuring. I use my hands and squeeze like the dickens, but I spotted this lovely tip for using a clean tea towel to wring out the excess water. 

2 large eggs
1 cup sugar
1/3 cup molasses
2 teaspoons vanilla extract
3 1/3 cup zucchini, grated
2/3 cup olive oil
2 teaspoons baking soda
1/2 teaspoon salt
2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/2 t freshly ground nutmeg
1 cup chopped walnuts
1 cup chocolate chips

Preheat oven to 350F. Butter and flour 2 loaf pans and set aside. 

In a large bowl, combine the eggs, sugar, molasses and vanilla together until well creamed. Stir in the zucchini, oil, salt and baking soda. Add in the flour, one cup at a time until well blended. Add the spices and fold in the nuts and chocolate chips. 

Divide the batter between the 2 pans - each will be about 1/2 full which leaves room for them to rise. Bake for 1 hour or until done - a skewer inserted in the middle should come out clean. Cool the pans on wire racks for 15 minutes and then invert them onto racks until throughly cool. Makes 2 loaves.

Jan Halvarson


Portland Carpet Cleaning said...

Thanks for such a wonderful article! I really enjoyed it.

Unknown said...

Oh my, look delicious! Will have to try this recipe :-)

Heather Belle said...

Uuuugh this sounds so yummy! Definitely need to make this...
xo Heather

Kitchen fitter in Faversham said...

arrr I am seating here working since this morning wishing I could have a piece of this cake haha...I will try the recipe looks and sounds very good

Valentina Duracinsky said...




sara said...

Looks delish! Can't wait to try it. To squeeze liquid from veggies, I love using my potato ricer. Easy and effective!