Having exhausted my supply of zucchini recipes for side dishes and vegetarian entrees, I decided to use some of our overabundant zucchini crop to make a nice, moist zucchini bread. I have another “healthy” zucchini bread recipe onsite but decided to add some cocoa and increase the spices for a change of taste and was very pleased with the results. It is moist, not overly sweet, and you can taste a hint of spice but it certainly isn’t overpowering. Although this quick bread is delicious on it’s own, I love to spread slices of this bread with some light cream cheese and with some fresh fruit added, enjoy it as a light lunch. This is a quick bread that everyone in the family, including the kids, will love. Just don’t tell them there are three zucchinis hidden inside, and they will never know!
Deborah Mele 2011
- 1 Cup Walnuts, Coarsely Chopped
- 1 Cup Brown Sugar
- 3/4 Light Olive Oil
- 1 Teaspoon Vanilla Extract
- 3 Large Eggs
- 2 1/4 Cups All-purpose Flour
- 1/3 Cup Cocoa Powder
- 1 1/2 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- Dash of Salt
- 1 1/2 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Ground Nutmeg
- Dash of Ground Cloves
- 3 Medium Zucchini, Grated (About 3 1/2 Cups Grated)
- Preheat the oven to 350 degrees F.
- Butter and flour a 12 x 4 inch loaf pan.
- Lightly toast the walnuts on a baking sheet until lightly browned, then cool, and chop.
- Beat the oil and sugar together until smooth, and then add the eggs one by one, beating well between each addition.
- Add the vanilla and mix.
- Sift together the flour, baking powder and soda, cocoa powder, salt, cinnamon, cloves, and nutmeg.
- Fold the flour mixture into the eggs along with the zucchini and walnuts.
- Stir just until well mixed.
- Pour the mixture into your prepared loaf pan and bake for about an hour, or just until a skewer comes out clean.
- Let cool for 15 minutes then remove from the loaf pan.
- Serve warm or at room temperature.
- Storing: This bread stores well wrapped in foil in the refrigerator for a few days.