Chocolate Zucchini Bread

Once upon a time, I attended a culinary camp…I came home with a binder full of simple,  amazing recipes, and this bread was one of them.

016

My experience was one of the scariest/best of my life.  Nope, I wasn’t 12 years old dabbling in cookie making during the summer at a community center, I was a sophomore in college dipping my toe into the consideration of the world of culinary school in the heart of Chicago.  I was (am? who knows!) unsure of what I really wanted to do as a career and always gave culinary school a thought. I already knew the basic cooking side of the program wasn’t for me, I’ll take cake over chicken any day, so I signed up for the 1 week baking and pastry camp.

We lived, breathed, and ate culinary school for that week.  Living in the downtown apartments, creating pastry marvels, and learning about the science of chocolate only further fed my passion and desire to keep baking.

011

The baking chef instructors were wonderful and engaging, ranging from a jolly man who had a belly obviously fueled by sampling many a buttery croissant to a hard nosed, but encouraging woman who taught us not to peek in the oven or over mix the batter.

Our camp happened to be taking place during the final practical, the capstone to many of the baking and pastry student’s education, determining if they were to graduate or not.  On the last day of the practical, in the kitchen adjoining ours, we watched the students prepare their final assignment, the last big confection before the judgement of their education.  As students were racing around, vying for butter and eggs in the frigid walk in refrigerator, our class was whipping out quick breads, cakes, and delicate creme puffs to stuff our faces with later.

017

The moment I knew I was not ready for culinary school? When I witnessed a top chef instructor tipping a melting chocolate masterpiece into the industrial sized garbage can, the final work of a pastry student, shafting all hopes of a passing grade.  I was so horrified. While a red faced student watched her final assessment being dropped among the day’s dough scraps, I realized that I was in no way ready for this yet.

While someday, I might decide to pursue my pastry dreams, I think for now I’ll stick to this veggie and chocolate laden quick bread.  One bowl, includes chocolate, perfect combo.  No grades, no problem!

019

Chocolate Zucchini Bread

  • 1 1/2 cups sugar (I used a combo of granulated and agave)
  • 1 cup applesauce
  • 2 flax eggs
  • 2 teaspoons vanilla extract
  • 1 3/4 cups whole wheat flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • 2 cups grated zucchini
  • 1 cup semisweet chocolate chips

1.  Preheat oven to 325 degrees.

2. Combine sugar, flour, cocoa powder, baking powder, soda, salt and cinnamon in medium bowl, mix until combined.

3.  Add applesauce, flax eggs,  vanilla, zucchini, and chocolate chips.  Mix until just combined, ensuring all dry ingredients are mixed in.

4.  Grease 2 loaf pans (can also use only 1 as well, this would just result in a more dense loaf) and divide batter evenly between pans.  Could also be scooped into a greased muffin tin as well.  Bake for 25-30 minutes.   Bread is done when knife or toothpick inserted in middle comes out clean.

36 thoughts on “Chocolate Zucchini Bread

  1. Oh man, I remember that amaaaazing chocolate cake you made when you came back from camp!! That was the start of our dessert parties, right?! Let’s live closer and do those again, please and thank you.

  2. I like seeing zucchini recipes this time of year because I have a freezer full of shredded zucchini from my CSA boxes. Love the idea of a attending a culinary camp, what a great experience!

  3. I’m facing some tough deadlines at the moment – I too wonder whether I should have chosen a career in foods… – but this will be the first recipe I’ll try after they have passed!

  4. I have yet to try any kind of zucchini bread, and this recipe looks like a great one to start with, thanks! Abby please can you tell me what is a ‘flax egg’? Is that 1 tablespoon of ground flaxseed with a couple of tablespoons of water? Thank you.

  5. Pingback: Three favourite foodblogs of the moment | Vega in Vianen

  6. What would this be like if you left out the sugar or only put a very small amount? How do you make a flax egg and do you think adding some grated coconut would make it almond joy like?

    • I think it would still be tasty if you put a smaller amount of sugar in, especially with the chocolate bringing quite a bit of sweetness as well.

      Flax eggs are made my combining 1 tablespoon ground flax seed with 2 tablespoons of water and letting it sit for about 5 minutes before adding into the mixture.

      I think adding grated coconut would be great! You might also try to add in a teaspoon or so of almond extract to get the Almond Joy flavor : )

  7. I’m eating a piece right now and it is so moist and delicious…..really a great chocolate treat! I used sprouted wheat flour and slightly less than 1 cup turbinado sugar and it’s totally sweet enough. With the zucchini and the applesauce and all the benefits of raw cacao I feel like it’s a healthy indulgence. My mouth is so happy!!

Leave a Reply