Zucchini and Chocolate Bread
  • CourseBreakfast, Desserts, Snacks
  • CuisineDessert, Kid-Friendly, Vegetarian
Cook Time
Cook Time
  • 2 1/3C AP flour
  • 1t baking soda
  • 1t baking powder
  • 2t salt
  • 1/4t cinnamon
  • 1/4t ground cardamom
  • 2 large eggs
  • 1C sugar
  • 1/3C vegetable oil
  • 12oz zucchini, shreddedapprox. 3-4 zucchini
  • 2t vanilla extractor 1 vanilla bean, scraped
  • 1C sour cream
  • 1C bittersweet chocolate, large coins
  • 4T shortening
  • 2T sugar
  1. Preheat oven to 350 degrees F. Prepare and grease (2) 9×5 inch loaf pans and lightly dust the insides with sugar.
  2. In a medium bowl, mix together the dry ingredients: AP flour, baking soda, baking powder, salt, cinnamon, cardamom.
  3. In a medium bowl, mix whisk together the eggs and sugar until smooth. Fold in the oil, shredded zucchini, and vanilla bean.
  4. Combine the dry and wet mixtures and stir until lightly mixed. Then fold in the sour cream and chocolate until smooth and fully incorporated.
  5. Divide the mixture between the two baking loaf pans and bake for 40-45 minutes until the top is golden brown and cooked through. You can test the middle of the bread by using a cake tester. If the bread begins to get to dark, you can cover the the loaf pan lightly with foil.
  6. Let the bread loaves cool completely before slicing and serving. Serve with butter and honey.