The beginning of this moist and sweet morsel began with a journey just down the street.
We’ve been living here a year now and we have stopped at just about every Farmer’s Market… except for the one that is literally 1 minute away. It always looked so tiny and I assumed they must not have much there for variety.
Wrong I was.
Quaint isn’t it?
This place is full of beautiful fruit and veggies and they have such friendly service…which can be found pretty much everywhere here in the Valley. But I was pleasantly surprised at how much they had in this small store. Besides produce, they had some baked goods and some lovely local honey and jams. They had the best garlic I have ever purchased – you can’t get fresh, juicy and sharp garlic like that at a grocers. They also had beautiful zucchini and pumpkins available. This time, I took home the zucchini. Next time, pumpkins I think.
Lately I had been thinking about making my first ever zucchini loaf. When I seen the offerings at Morse’s Farm Market I was determined to just do it.
My Aunt Lorraine makes wickedly good zucchini loaf. When I was a kid, whenever we visited, she had a loaf made and ready to cut into. Always. I don’t think we visited even once that she was without her signature dessert. It was something I looked forward to on the road trip to my Aunt and Uncle’s.
I remember the first time I found out I was eating zucchini loaf. I was shocked. I thought it was banana bread.
My Aunt’s version is a straight up traditional zucchini loaf. Some recipes add chocolate chips and nuts to them. I didn’t want nuts in mine, and instead opted for more chocolate… why not!
So, after perusing through dozens of recipes, I borrowed a little from here and there. I found Paula Deen’s chocolate chip zucchini bread inspiring. My recipe is heavily influenced by hers.
My kids watched me grating the zucchini and preparing the batter, and asked, doubtfully, “the zucchini…is going….in there?”
Yes, and I promised them it would be delicious.
…They almost looked anxious.
Once they seen the finished gooey chipped, chocolatey loaves, they forgot all about the healthy ingredient hidden inside. They loved it even though they “HATE zucchini!”
This makes 2 scrumptious loaves (if I do say so myself).
2 cups grated zucchini (1 large zucchini )
3 cups flour
1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
2 cups white sugar
1/4 cup packed brown sugar
3 eggs, beaten
3/4 vegetable oil
2 tsp vanilla extract
1/2 cup cocoa
1 cup semi-sweet chocolate chips
Grate zucchini and set aside.
Preheat oven to 350 degrees.
In a medium bowl, sift flour, baking soda, baking powder, salt, and spices and set aside.
In a large bowl, beat eggs with sugars, vanilla, and oil. Beat in cocoa until well blended.
Slowly pour flour mix into the large bowl, mixing the dry and wet ingredients well (if it looks a bit dry at this point, don’t fret. Don’t add water as the zucchini adds a lot of moisture) . When combined, blend in the zucchini followed by the chocolate chips.
Pour into 2 lightly greased and dusted 9×5″ loaf pans. Bake in center of oven for 50 minutes or until fork comes out clean.
This is easy to make and tastes great, lots of chocolate flavour with subtle warm spice. Lovely with Chai tea!