Chocolate Zucchini Bread

I think the only thing that makes this bread instead of cake is the loaf pan shape. In pretty much every other way, it’s a cake.

But since it’s called bread, you can totally eat it for breakfast.

I wouldn’t recommend that on a regular basis, though. ;)

I found this recipe a few weeks ago while blog-hopping. The blog I found it on didn’t have a printable feature, so I just copied the recipe into a Word document and printed it out.

And that means I have no way of finding the blog where the recipe originated, unfortunately. All I can remember is that it was a small-ish blogspot blog. So, my sincere apologies to the mystery blogger who posted this!


Edit: Here’s the original, thanks to a reader!

As with most quick breads, you start by combining the dry ingredients.

Scratch that.

Turn your oven on first, to 350° F. You want it to be hot when you’re ready to put your loaves in the oven.

Ok, back to the dry ingredients. I always like to run cocoa powder, baking soda, and baking powder through a sieve first, since those three ingredients tend to be lumpy.

Lumps are bad.

You sometimes have to use a spoon to get the last bits of cocoa powder through.

Next, you’ll need to combine the wet ingredients, plus the sugar.

And whisk them all together. You can use a fork if you don’t have a whisk.

But if you don’t have a whisk, well, you should buy one. I use mine pretty much every single day.

Now you can mix the zucchini in with the rest of the wet ingredients. I grate mine with the small shredder in my food processor, and I use a packed two cups’ worth of zucchini.

Whisk in the zucchini until it’s evenly distributed.

Then gently mix the wet ingredients into the dry ingredients.

Now it’s ready to pour into your greased loaf pans.

I’ve only ever made this in small loaf pans because that’s what the unknown blogger did. But the recipe does say that you can use a large loaf pan as well. I’m thinking this would probably be a 5×9 pan, not a 4×8…it would probably be too much batter for a 4×8.

My pans are about 3″ x 5 3/4″. I think that’s a pretty standard size for a mini loaf pan.

Bake the small loaf pans for about 25 minutes, or until a toothpick inserted into the center comes out clean.

The recipe says to bake the larger loaf for an hour, but I can’t vouch for that since I’ve never tried it. 9×5-inch quick bread loaves do usually take about that long, but make sure to do the toothpick test before taking your loaf out of the oven.

And if you try the large size, come back and leave a comment telling us about the baking time so I can edit this post.

Let the loaves cool in the pan for about 5 minutes before you try to take them out. The bit of steaming that happens during the 5 minute wait makes the loaves more prone to coming out in one piece.

Chocolate Zucchini Bread

Printable Chocolate Zucchini Bread Recipe

3 eggs
1 cup oil
1 cup sugar
1/4 cup honey
1 tablespoon vanilla
2 cups zucchini, finely shredded
2 2/3 cup flour (the original called for whole wheat, but I used white)
1/2 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon baking powder

Preheat oven to 350° F.

In a medium bowl, combine the eggs, oil, sugar, honey, and vanilla; whisk until smooth. Stir in the shredded zucchini.

In a large bowl, whisk together the flour, cocoa powder, salt, baking soda, cinnamon, and baking powder.

Stir zucchini mixture into the dry ingredients; mix just until combined.

Divide between four small greased loaf pans or one large greased loaf pan. Bake small loaves for 25 minutes and bake large loaf for 1 hour, or until a toothpick inserted into the center comes out clean.

Cool loaves in pans on wire rack for 5 minutes; remove from pans to cool completely.


Today’s 365 post: a little mushroom forest

Wednesday Baking | Lemon Poppyseed Muffins

Every Wednesday (ok, most Wednesdays!) I share a baking recipe. And lots of pictures of said baking recipe. I don’t call this Wednesday Baking because I bake solely on Wednesdays…no, my oven gets a workout much more frequently than once a week! Wednesday just happens to be the day I share baking recipes with you. All the past baking posts are archived in the Wednesday Baking category, which can also be found in a tab underneath my blog header.

I know that on my blog plan, I had written that Oatmeal Pancakes were the topic of the day. But, as so often happens, I’m deviating from my plan.

Even though this happens on a regular basis, I still feel like planning my blog posts helps me to be a slightly less stressed blogger…if I want to deviate from my plan, I can, but if no deviations occur to me, the plan is always there as a backup.

This recipe came into my life when I was a teenager and received a mini Bundt pan as a Christmas present (yes, even back then I liked practical gifts!). The pan came with a few recipes, and this was one of them. My family was quite fond of these little muffins, and we actually served them (in a mini version) at my wedding reception.

I hadn’t made these in ages, but I saw a box of pudding mix on my laundry room pantry shelf and remembered that I’d bought a bottle of poppy seeds on clearance, and this recipe came to mind.

The lemon flavor in these comes from a pudding mix, and when I made this batch, I used an off-brand. I didn’t think the lemon flavor was as good this way, so I’m going to say that I recommend going brand-name here.

Also, make sure your poppy seeds are fresh. Poppy seeds contain oil, which can get rancid and yucky-tasting (safe to eat, but yukcy). My bottle was not expired, but I don’t think mine tasted as fresh as they should have. I’m going to see if I can get some from the bulk bins at my organic market next time.

You “I’m scared of baking with yeast!” people will like this recipe. If you can operate a spoon, you can totally make these.

Before you do anything else, turn your oven on to 350° F. That way it’ll be hot by the time your muffins are ready to bake.

To make the muffins, first combine all the dry ingredients in a large bowl.

Next, beat in the shortening and softened butter (this is easier to do in a mixer!).

Combine the milk, eggs and vanilla.

Stir into the dry ingredients until your batter is smooth.

Spoon the batter into greased muffin tins. This is the sort of batter that tends to stick to the sides and bottom, so don’t be stingy with your greasing or you’ll regret it later. ;)

You can make mini-muffins with this batter if you want. A typical mini-muffin pan will make 24 mini muffins out of 12 regular muffin-cup’s worth of batter.

Gosh, I can’t seem to get that out in a less-confusing way.

Let’s try an equation.

12 regular muffins=24 mini muffins.

Yes, that’s much better.

(that’s a mini-muffin tin. But because I am brain-dead and didn’t put anything in the photo for comparison, it’s mini-ness is less than obvious.)

Bake the muffins for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

Run a knife around the edge of the muffin tins to loosen muffins. Remove from the pan and serve, or let them cool on a wire rack.

Lemon Poppyseed Muffins
Printable Lemon Poppyseed Muffin recipe

2 1/2 cups flour
1 1/2 cups sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
1 small package instant lemon pudding
1/4 cup poppyseed
1/2 cup shortening
1/4 cup butter, softened
3/4 cup milk
4 eggs
1 teaspoon vanilla

Mix flour, sugar, salt, baking powder, pudding and poppyseed in a large bowl. Add crisco and softened butter and mix until blended. Combine milk, eggs, and vanilla together and add to dry ingredients. Mix until smooth.

Spoon into greased muffins cups and bake in a preheated 350° F oven for 15-20 minutes (10-12 minutes for mini muffins). Remove muffins from tins and cool on a wire rack.

Today’s 365 post: When eating leftovers is no hardship