Chocolate Zucchini Loaf

Looking to use up your zucchini from the garden? This is the recipe for you!

Summer has been a warm one, and with that, lots of things may be getting bigger in your garden at a quicker rate. If a zucchini gets too large, the skin and even outer fresh can become very bitter. Without enough water a large zucchini left on the vine can develop a dry, woody interior that is too fibrous to eat. The natural sugars and moisture of a zucchini is the magical component to this simple family favourite:

Making the CHOCOLATE zucchini LOAF

1 1/3 cup sugar
3 tsp vanilla extract
½ tsp cinnamon
3 cups zucchini, grated with the skin on
2 eggs
½ cup canola oil
½ milk, whole (3.25%)
2 cups flour
1 cup cocoa powder
1 ½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup chocolate chips

1.  Preheat oven to 350F
2. Grease a large loaf pan with butter or cooking spray.
3. Combine the first 7 ingredients in a bowl and mix until just combined.
4. In a separate bowl, mix together all remaining ingredients except the chocolate chips.
5. Add the dry mixture to the wet in 2 stages, each time mixing until only combined.
6. Add the chocolate chips and mxi until evenly distributed.
7. Pour into prepared loaf pan and bake until top springs back and or toothpick comes out without sticky batter on it – approx. 30-40 mins depending on the height/size of the loaf pan.