Chocolate Zucchini Bread Recipe

My garden is putting out fresh zucchinis left and right...so I've been busy preparing various recipes that utilize this vegetable several times a week. A few days ago I decided to whip up a batch of homemade Chocolate Zucchini Bread and wow...it turned out delicious! This bread is very moist and not overly sweet at all.

With this recipe I was able to get 4 1/2 mini bread loaves. I prefer to sweet & quick breads in mini loaf pans so that I can freeze some for later use. I found that they definitely freeze a lot better if baked in mini pans as compared to full-size loaf pans.

Chocolate Zucchini Bread Recipe

4 cups zucchini, freshly shredded

2 1/2 cups flour

1/2 cup cocoa powder

2 tsp. baking soda

1/2 tsp. salt

1 tsp. ground cinnamon

1 1/2 cups granulated sugar

2 medium eggs

3/4 cup melted butter

1/2 tsp. vanilla extract

1/2 tsp. almond extract

In a large mixing bowl sift together the flour, cocoa powder, baking soda, salt and ground cinnamon. In another large mixing bowl cream together the granulated sugar with the eggs. Beat in the melted butter, vanilla extract & almond extract until combined. Hand beat in the shredded zucchini until blended. Gradually beat in the flour mixture with an electric mixer until all ingredients are well combined.

Preheat oven to 350 degrees F. Lightly grease bread loaf pans with a little butter or with non-stick baking spray. Pour batter into loaf pans, filling them 75% of the way full. Bake in a preheated oven for 25-30 minutes or until done. Remove and let cool.