This zucchini bread recipe doubles the chocolate, triples the yums | Omaha dinners


Was last year’s zucchini crop so bountiful that you shredded a bunch and froze it for later? I know, stupid question. Isn’t every zucchini harvest plentiful?

Well, if you’re like me and you still have some in the back of the freezer, now is the time to use it up before a new batch starts growing in the garden.

This double chocolate zucchini bread from food blogger Sally’s Baking Addiction is my favorite recipe when I have extra zucchini to use. Honestly, the bread tastes like eating chocolate cake. And besides sneaking in some veggies, it’s pretty low in sugar with only ½ cup in the bread and there’s Greek yogurt which adds protein while tenderizing the bread.

This recipe can easily be doubled or tripled. And as fast as it goes, I highly recommend doubling the recipe from the start.

Double Chocolate Zucchini Bread

Photos by Kiley Cruse, The World-Herald

Double Chocolate Zucchini Bread

1 ½ cups (225g) grated zucchini

1 cup (125 g) all-purpose flour, spoon and leveled

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½ cup (41 g) unsweetened cocoa powder (not Dutch process, see note)

¼ teaspoon baking powder

½ tsp instant coffee powder or ¼ tsp espresso powder, see note

¾ cup semi-sweet or dark chocolate chips

¼ cup canola or vegetable oil

¼ cup plain Greek yogurt

1 teaspoon pure vanilla extract

1. Adjust the oven rack to the lowest third position and preheat the oven to 350 F. Spray a 9×5-inch loaf pan with nonstick spray. Put aside.

2. Place the shredded zucchini on a few paper towels to absorb some (but not all) of the moisture. Also press down on a paper towel. Set aside until step 4.

3. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, instant coffee and chocolate chips until well blended. Put aside.

4. In a medium bowl, whisk together eggs, oil, yogurt, sugar and vanilla until completely blended. Pour the wet ingredients into the dry ingredients and whisk lightly until combined. Using a rubber spatula, stir in the zucchini. Pour/drop batter into prepared pan.

5. Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. My bread only took 45 minutes, but don’t worry if yours takes longer. All ovens are different. Let the bread cool completely in the pan placed on a wire rack. Slice and serve when the bread is completely cooled. Store leftover bread in an airtight container at room temperature for up to five days.

Freezing instructions: Bread freezes well for up to three months. Thaw overnight in the refrigerator and let come to room temperature before serving.


Zucchini Double Chocolate Muffins

Kiley Cruse/The World-Herald

Double chocolate zucchini muffins: Preheat oven to 425 F and spray a 12-count pan with nonstick spray or line with cupcake pans. Prepare the batter as directed above, fill each pan with batter and bake the muffins for 5 minutes at 425 F. Then, keeping the muffins in the oven, lower the temperature to 350 F and continue baking for an additional 14 minutes or until a toothpick inserted in the center comes out clean. Makes 10-12 muffins.

Cocoa powder: Do not use Dutch cocoa. It is naturally less acidic and you need the acid in regular unsweetened cocoa powder to help activate the baking soda.

Coffee: That little bit of instant coffee or espresso powder accentuates the chocolate so much. You can’t taste the coffee. But you taste more chocolate. Keeping that in mind, you can leave it out.

Chocolate chips: Don’t leave them aside. They sweeten the bread and give the bread more chocolate flavor. The bread is a bit bland without them.

Yogurt: I used non-fat plain Greek yogurt. You can use whole, low-fat, or even vanilla flavor instead. Or even regular (non-Greek) yogurt.

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