My CSA deliveries are overflowing with zucchini the past few weeks, with more on the horizon. So of course I had to make zucchini bread. Chocolate zucchini bread, because I can’t leave well enough alone.
Since I was making it chocolate, I wanted to make it a little bit healthier if I could. Then I found this recipe from Weelicious and knew it was perfect. Using whole wheat flour, and honey and banana to sweeten it up, it was sweet but not too sweet, and hearty but not too hearty. Perfection.
I made this in one 11×5 cast iron loaf pan and 6 muffins. You can do two smaller loaf pans, or all muffins. Just adjust your time accordingly. The muffins take about 20 minutes; the loaf takes about 45 or so.
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 2 eggs, whisked
- 1 banana, mashed
- 1/2 cup honey
- 2 cups zucchini, grated (about one large zucchini)
- Preheat oven to 350° F.
- In a medium bowl, combine the flours, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, beat the vanilla, oil, eggs, banana and honey with a handheld beater until combined. Slowly add the dry ingredients into the wet, then stir in the grated zucchini.
- Pour the batter into two greased 8 x 4 inch loaf pans. (I actually used one loaf pan, and made the rest into 6 muffins.)
- Bake for 45-50 minutes (for the loaf) or 20 minutes (for the muffins), or until a toothpick comes out clean.
- Cool for 10 minutes in the pan, then remove to a wire rack and cool completely.