Double Chocolate Zucchini Loaves & Zucchini Patties
Still swimming in veggies over here. I had a backlog of zucchini from my double CSAs and baked a couple loaves of chocolate bread to use it up last week. Then I decided to make the same thing for Meal Time Monday, but I had used up all my zucchini, so then I had to go to the farmers market to buy more!! But my kids and their neighbor buddies are eating this as their after school snack and I’ve taken to topping the zucchini patties with smoked salmon for lunch, so it’s a win all around.
Double Chocolate Zucchini Loaves
Ingredients
- 4 oz unsweetened chocolate, chopped (*see notes for substitutions)
- 1/2 cup vegetable oil
- 1 cup sugar
- 4 eggs
- 1/2 cup Greek yogurt, or sour cream
- 2 cups all purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 teaspoon salt
- 1 tsp espresso powder, optional
- 4 cups shredded zucchini
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 degrees and grease two 9×5 loaf pans.
- Place the unsweetened chocolate in a large heatproof bowl with the vegetable oil and melt it on top of a pot of simmering water, creating a double boiler. Allow to cool slightly, then beat in the sugar, eggs, and yogurt.
- In a small bowl, whisk together the flour, baking soda, baking powder, salt, and espresso powder. Add the dry ingredients to the chocolate mixture and gently stir to form a batter. Fold in the zucchini, then the chocolate chips. Divide the batter between the two pans and bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean. Mine typically take 45 minutes. Cool for 15 minutes in the pans, then run a sharp knife around the edges and invert the loaves onto a cooling rack to finish cooling. This bread can be eaten warm and fresh, but I find it to be even more delicious after sitting overnight. It darkens, moistens, and becomes a dense, chocolately treat. I store it in the refrigerator and my kids love a cold slice after playing outside on a hot afternoon.
Notes
Show link:Â https://fox56news.com/news/meal-time-monday/double-chocolate-zucchini-loaves-zucchini-patties/
* If you don’t have unsweetened chocolate, but do have cocoa powder, substitute with 1 cup of cocoa powder. Just whisk the wet ingredients in a large bowl (sugar, oil, eggs, and yogurt) and stir the cocoa powder into the flour mixture.Â
Zucchini Patties
Ingredients
- 3 cups zucchini, grated
- 1 tsp kosher salt
- 2 eggs
- 3/4 cup flour
- 1/2 tsp baking powder
- 1/2 cup Parmesan cheese, grated
- 2 green onions, thinly sliced
- bacon grease or olive oil, for frying
Herb Sour Cream
- 1 cup sour cream
- 2 tbsp lemon juice
- 2 tbsp fresh dill
- 2 tbsp Italian parsley, chopped
- 2 tbsp fresh basil, chopped
- salt and pepper, to taste
Instructions
- Toss the grated zucchini in a mixing bowl with the salt and let sit for 10-15 minutes to draw out some of the moisture. Using your hands (you can also wring it in a tea towel), squeeze the water out of the zucchini and transfer to another bowl. Add the eggs, flour, baking powder, parmesan cheese, and green onions. Heat a tablespoon of bacon grease or olive oil in a cast iron or nonstick pan over medium heat. Drop spoonfuls of the batter into the pan to make patties of your desired size. Cook until nicely browned and crisp on the first side, then flip to finish cooking on the second side. Serve plain, with a dollop of Herb Sour Cream, or topped with smoked salmon.
- For Herb Sour Cream, stir all ingredients in small bowl and season to taste with salt and pepper.
