Very Grateful

Keystone Light cans are randomly strewn across my lawn, with an occasional RedBull tossed in for flare. Several are gathered around a smashed solar light, discussing the crime and getting their stories straight. Others have been crunched by a massive hand and tossed under the shade of an apple tree. There’s one by the road…the mailbox, the clothesline and a car that’s not mine.

Don’t look at me.

This story begins with a nicely trimmed field and a naive couple. This couple believed that if they let this pasture grow out of control, muscle and will power would help them mow down the unwieldy weeds with a reel push mower. Well… they huffed, puffed..and only made it two inches into the mess before calling it quits. Then this couple took out their weed wacker…for the stalks of grass were wrapping around car axels and sliding under doors. Bindweed was attacking innocent squirrels and lassoing annoying joggers. Milk Thistles and Cacti were uniting to beat up the neighborhood kids. When the weedwacker croaked and the couple found themselves deliriously spitting up knapweed seeds, they knew it was time to visit craigslist.

Ahh Craigslist. How you love bringing the crazies together. After vowing to never let this happen again, we called in the “professionals”..and then ducked our heads. As embarrassed as we were that we let things get to this stage, we laughed when we saw them drinking beer…and we fed them cupcakes….and chocolate zucchini bread. We are grateful, oh yes.

This Chocolate Zucchini Bread is by far the best quickbread I have ever made or tasted. Perfect. Moist. Decadent. I have even been using the batter to make cupcakes. Topped with ganache, they have blown everyone away.

Chocolate Zucchini Bread from One Ordinary Day

Ingredients

1 & 1/2 Cups Shredded Zucchini

1 Cup All Purpose Flour

1/2 Cup high quality Unsweetened Cocoa Powder

1 Teaspoon Baking Soda

1/4 Teaspoon Baking Powder

Dash of salt

1/2 Teaspoon Ground Cinnamon

1/2 Cup Canola Oil

1/2 Cup Sugar

1/2 Cup packed Brown Sugar

2 Eggs

1 Teaspoon Vanilla Extract

3/4 Cup Dark Chocolate Chips

Directions

In a mixer, combine your oil, sugars and vanilla. Mix in your eggs and shredded zucchini. In a separate bowl, sift together your flours, salt, cinnamon, baking soda and baking powder. Slowly add this dry mixture into your wet mixture. Beat until combined. Mix in your chocolate chips.

Scrape your batter into a greased 9x5x3 loaf pan, and bake at 350 degrees for 50-65 minutes, or until done. Eat and moan.

All pictures were taken by the man who tried to give every bit of our food away, Evan Lentz.

47 comments

Kathy - I quit smoking last week. I’ll take a Baker’s Dozen please.Seriously, that looks amazing!

Kirsten - Kathy- yahooo! Good for you!!! I’ll get right on it….

Michelle - Oh wow. You tell a good story, but I want to know how it ended!

Thanks for the link back for the zucchini bread. I agree with you that it totally rocks and is the best quick bread around. Beautiful photos, too!

Xiaolu - Haha I’ve been wishing and dreaming for a yard, but I have it can be a lot of trouble, eh? Well the zucchini bread looks delicious and I’m sure they appreciated the sustenance :).

Kirsten - Michelle- Thanks for the recipe, lady! Found it on Tasty Kitchen and I couldn’t be more pleased!

Carolyn Jung - Now, THAT is how I like to get my daily requirement of veggies! ;)

Amy (Sing For Your Supper) - Wow, this looks so moist and delicious! I love regular zucchini bread, but I think I definitely need to try the chocolate version!

Jenny (VintageSugarcube) - Just came across your recipe/blog via Tastespotting. I can’t wait to make this bread and lOVE, lOVE, lOVE your style. Great blog!

Kirsten - Jenny! Thanks so much, lady! You rock my world!

marie - please tell me you are not parking the car in the front yard. are things are getting a little too “hill billy?” i just got back from puerto vallarta ……… i will blog about it over the next few days.

dorene - what is cocoa flour?

Kirsten - Dorene- Cocoa flour is sold in the baking aisle. You can get Hersheys or my preference is Ghiradelli. It is an unsweetened flour made up of cocoa beans…basically is it chocolate flour! I find that it makes lovely chocolate cakes.

Kirsten - Marie- Welcome back to the states! Things were getting a bit “country” over here……but the rednecks have fled…leaving us with cut grass. Yippeee!

SarahWalk - I love how it’s so moist that it’s making your cutting board wet. Reminds me of the lovely loaf of chocolate chip banana bread you made me last year. You’re good at moist breads that I love.
Muah!

Amanda - When you make cupcakes what temp and how long do you bake them at?

Kirsten - Amanda- I baked them at 350 for about 15-20 minutes or so…until done. You can tell if they are done by touching one in the center…if it still has time to go it should be obvious. Hope you make them! My neighbor just baked up 3 loaves of this bread!

Amanda - Thanks Kirsten! I made the bread and loved it (as did everyone at my work). Making cupcake version tonight. Also added some nutmeg, and semi sweet chips instead of dark. I ALMOST bought peanut butter chips to put into it too, but decided not to in case of office food allergies!

Kirsten - Amanda-yayy! So glad you loved it as much as I do! yummmm…peanut butter sounds delish.

Lillian - Doubled the recipe and added shaved dark chocolate instead of chips. Second time added ginger and used yellow squash instead of zucchini. Thanks for the wonderful recipe.

Kirsten - Lillian! Awesome ideas! I hadn’t thought of yellow squash, but that’s brilliant!

Meghan - Thanks so much for this recipe! It’s gotten rave reviews from so many different people :-)

Kirsten - Meghan- I think you’ll love it! Thanks so much for the awesome comment!

Erin - Made this yesterday and had it for dessert. It is delicious. Great for breakfast with coffee too :) Thanks for the recipe. Found on Tastespotting.

Kirsten - Erin- I’m so glad you liked it! It’s my fave. Have a lovely day!

Leticia - Hi Kirsten! Made this cake last week and it is oh so perfect. Thanks for sharing it with us! Would you mind if I translate your recipe to Portuguese and publish it in my blog?

Kirsten - Leticia- I am so pleased that you liked the cake! I would be honored if you blogged about it! Just link the recipe back to my site, is all I ask. Thank so much! Kirsten

Sônia Gusmão - Fiz a sua receita e ficou muito boa ,excelente!!Coloquei o seu web site.Thank you!!beijosss

Brieanne - I made this last night (2 loaves in fact!!) and even though I destroyed the first one getting it out of the pan because I couldn’t be reasonable or patient enough to let it cool it.was.devine!! I can’t wait to use this on my kids to sneak in veggies. (Carrots may make a cameo appearence next time as well.) Thank you!

Kirsten - Brieanne- Wonderful! I am so pleased that it was a hit. Carrots…yum…! Beets may be good too, or grated butternut squash? Thank you for the lovely comment.

Amy and Justin - We LOVE this recipe and just linked you to our blog in our last post.

Kirsten - Amy and Justin- Yayyy!!! Thanks so much and glad you dug it!

Cristina Gonzalez - Holy canoly! I was looking for a choco zucchini bread recipe and this was the 5th recipe from the top suggested! I couldn’t believe I would find you on here but am so glad to be baking with your genius at hand :o) BTW- this is Anael’s friend Cristina from WY! Can’t wait to eat and moan!

Kirsten - Yayyyy! Hi Cristina! So glad you liked the bread! Come back to Boulder and bake with me. :)

dixya - oh my god! these are the best tasting bread ever..almost like a cake :)
I adapted your recipe and I cant stop eating them!!

http://www.foodpleasureandhealth.com/2012/04/uberly-hopeful-and-one-decadent-bread.html

Nicole - Made this bread yesterday and it was to die for! Absolutely perfect! It was super moist, and chocolate-y yet had a perfect balance of flavors…I even added an extra half cup of shredded zucchini and it was still great, thanks for sharing the recipe!

Alicia @ Urban Strawberries - Just tried this in muffin form adding cherries and olive oil, totally worth turning the oven on in 100 degree weather. Thanks!

Debra - Your version of this recipe looked so wonderful that I pinned it on Pinterest. Once my zucchini is ready this is the first thing I’ll be making with it!

Jade - Made this bread and it was a HUGE hit! I added a few more chocolate chips than it called for and loved the way they stay soft. I want to make it again but with the ganache, whats your recipe for that??

Kari Anne Hatfield - this is sooooooooo good! I’m glad I found this recipe

Andrea - Great ” cake-like bread”. Picture perfect. I added thick white glaze with powder sugar and milk.

Tangee - I made this bread today and my family loved it!!! I made extra loaves to give away to my friends…Thanks hun for posting

Chocolate Zucchini Bread « nestMeg - [...] Chocolate Zucchini Bread: 1/2 cup canola oil 1/2 cup sugar 1/2 cup packed brown sugar 2 eggs 1 tsp. vanilla extract 1 and 1/2 cups shredded zucchini (with skin) 1 cup all-purpose flour 1/2 cup cocoa powder 1 tsp. baking soda 1/4 tsp. baking powder Dash of salt 1/2 tsp. ground cinnamon 3/4 cup semi-sweet chocolate chips [...]

The Little Chef - [...] Ingredients (adapted fom Slice of Feist) [...]

A Magical Day Continued… | Slice of Feist - [...] chocolate tarts topped with regular and raspberry ganache. Chocolate zucchini cupcakes made from the product of the bride and grooms very own garden. Mouse cups and parfaits [...]

Chocolate Zucchini Bread | BS' In The Kitchen - [...] recipe was originally adapted from Slice of Feist‘s great food [...]

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