Zucchini Bread with Dark Chocolate and Walnuts

My garden got off to a slow start this year. The dogs ate all the broccoli and cauliflower before I could harvest any of it and we accidentally overwatered our pumpkin vines to an untimely death.

The potatoes and tomatoes are a go and finally the zucchini plant, which you would think would be impossible to kill, is finally ramping up to full production. I picked the first two vegetables off the plant a few days ago and couldn’t resist making my favorite zucchini bread. This is a recipe my mother made for me when I was growing up. She clipped the recipe from the newspaper back in the eighties and still makes it today. Now I make it for my kids and the tradition continues.

This recipe makes a giant loaf and it can be deceiving because the crust gets very dark and you might worry it’s burning or drying out, but it doesn’t. The crust is a little bit crispy and the inside is moist and delicious. I like to add dark chocolate chips and toasted walnuts for crunch and texture but don’t feel like you have to follow suit. Often, I split the recipe between two smaller loaf pans and make one the way I like it and the other with nothing extra for my kids who love the chocolate but don’t like the nuts. Either way, you can’t go wrong.

Zucchini Bread with Dark Chocolate and Walnuts

  • 3 eggs
  • 1 cup canola oil
  • 2 cups sugar
  • 2 1/2 cups shredded zucchini
  • 1 tablespoon vanilla
  • 3 cups all-purpose flour, sifted
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 tablespoon cinnamon
  • 1 cup chopped walnuts
  • 1 cup dark chocolate chips

Preheat oven to 350 degrees. Line bread pan with parchment paper or coat it in cooking spray. Beat eggs and oil for 2-3 minutes until creamy in the bowl of a stand mixer. Add sugar and mix for another minute. Add zucchini and vanilla.

In a separate bowl, mix together all dry ingredients. Slowly combine dry ingredients with wet ingredients until well-combined. Stir in chopped walnuts and dark chocolate. Pour batter into bread pan and bake for one hour and 15 minutes or until a toothpick stuck into the center of the bread comes out clean.

*If the bread is getting too dark on top but not finished baking, fold a piece of tin foil in half and create a little ‘tent’ to cover the bread. It will continue cooking but the top won’t get overly brown.

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