Using Your Summer Vegetables | Chocolate Zucchini Bread

One of the most abundant crops amongst Tri-Cities gardens are zucchinis. They just keep popping up and it’s hard to figure out the best way to use them! In our Summer 2019 issue, Mary Taylor shared her family’s favorite way to use up all the delicious zucchini out of their garden; chocolate zucchini bread. Down below you’ll find the recipe!

COOK TIME:

One hour

MATERIALS NEEDED:

• 2 bowls

• Strainer

• (2) 5”x9” loaf pans (greased)

INGREDIENTS:

• 2 ½ cups flour

• ¼ cup natural, unsweetened 100% cocoa powder

• 1 tsp baking soda

• ½ tsp baking powder

• 1 tsp salt

• 2 tsps cinnamon

• 2 cups sugar

• 3 eggs

• 1 cup vegetable oil

• 2 cups shredded zucchini (pat zucchini dry to remove excess moisture)

• 1 8oz can, crushed pineapple (drained)

DIRECTIONS:

Preheat oven to 350 degrees

In the smaller of the two bowls, combine the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. In the larger bowl, combine the sugar, eggs, vegetable oil, zucchini, and drained pineapple.

Slowly incorporate the small bowl dry ingredients into the larger liquid bowl by folding the dry ingredients into the liquid base. Divide the batter between two greased loaf pans. Bake for 45 minutes, or until the toothpick comes out clean.

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