Zucchini is an excellent plant for both beginner and advanced gardeners to grow. It is a prolific vegetable and very versatile. I love baking with zucchini and also using it in savory dishes or salads.
The pioneers knew how to use anything they had on hand, and beings I’ve got a garden full of zucchini, I’ll share my favorite recipe with you.
My house is full of chocolate lovers. My husband actually likes it more than I do. My son, a.k.a. the picky eater, gobbled this up. A huge score for mom, sneaking vegetables into dessert.
Double Chocolate Fudge Zucchini Bread
- 2 1/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 eggs
- 1 cup vegetable oil
- 1/4 cup brewed coffee
- 2 cups white sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup semi-sweet chocolate chips
Beat eggs with a fork til foamy. Add oil, coffee, sugar, and vanilla, stir well. Mix dry ingredients in a separate bowl then add to liquids. Stir in zucchini and chocolate chips.
Grease 2 large bread pans. Pour batter in prepared pans and bake in preheated 350 degree oven for approximately 40 minutes. Test center with toothpick until it comes out clean. Cool in pan for about 20 minutes before removing. ( I think I might also try a cup of my frozen raspberries to the next batch.)
A large zucchini will provide about 6 cups grated. I grated up the rest of my zucchini and store it in two cup portions in the freezer. I use one bag, separating the two portions with a zip tie.
When ready to use frozen zucchini, pull out the first frozen bunch and allow to thaw in a bowl for baked goodies. If using in soup or spaghetti, just toss it in frozen to your sauce. It will cook to almost nothing, adding moisture and extra veggies to your dish.
What’s your favorite way to eat zucchini?