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Vegetarian Recipes

Chocolate Zucchini Bread

https://www.loveandlemons.com/chocolate-zucchini-bread/

Earlier this week, I wrote about my seasonal love affair with zucchini. When it’s at its peak, I add zucchini to all sorts of savory summer recipes – pasta, pizza, lasagna, and soup, to name a few – but I absolutely cannot let zucchini season pass by without using it in sweet recipes, too. This year, moist, fudgy chocolate zucchini bread has been my sweet zucchini recipe obsession.

This double chocolate zucchini bread recipe is based on the chocolate zucchini muffins from our first cookbook. While I love that recipe, I wanted to make a version that worked well as a loaf for slicing and enjoying with a morning latte or afternoon coffee. This super easy, delicious recipe came out better than I could have imagined – it has a perfect cakey crumb, delectable moist texture, and rich chocolate flavor. Like my traditional zucchini bread recipe, this one makes two loaves. We gobble them up pretty quickly at our house, but if you have extra, pop one loaf in the freezer for another day, or share it with a friend!


Chocolate zucchini bread recipe ingredients


Healthy Chocolate Zucchini Bread Recipe Ingredients

My chocolate zucchini bread is rich, moist, and perfectly spiced, but it’s secretly healthy, too! Here’s what I use to make this delightful summer treat:

  • Flour – A mix of white and whole wheat flour gives it a perfect moist texture and a little whole grain power.
  • Baking powder & baking soda – They make the bread nice & puffy.
  • Cinnamon & nutmeg – They add a lovely spiced contrast to the chocolate.
  • Sea salt – I add a dash to highlight the rich chocolate flavor.
  • Maple syrup – I swap maple syrup for granulated or brown sugar, so this healthy chocolate zucchini bread is refined sugar-free!
  • Eggs – They help the bread rise and add richness.
  • Almond milk – I use it instead of dairy milk to make this chocolate zucchini bread wonderfully moist.
  • Coconut oil – I use a scant ¼ cup of melted coconut oil to make the bread rich, but not too decadent.
  • Vanilla – A healthy 2 teaspoons adds depth to the spiced chocolatey flavor.
  • Zucchini – I grate mine on the largest holes of a box grater to get the best moist, zucchini-flecked texture!
  • Chocolate chips – I don’t recommend skimping on these guys! They make the inside of the bread super fudgy and delicious, and I sprinkle some on top too.

Mix together the dry ingredients, whisk together the wet ingredients, and gently stir the dry mixture into the wet. Fold in the chocolate chips, pour the batter into two pans, and bake until a toothpick inserted into the center comes out clean!

Chocolate Zucchini Bread Recipe Tips

  • Be careful not to overmix! As with all baking recipes that use wheat flour, overmixing the batter will make the bread dense. Stir until everything is just combined to get soft, moist & puffy loaves.
  • Use two packed cups of zucchini.The zucchini is essential for adding moisture, so pack your cups full! Skimping on it will yield a dryer final loaf.
  • Bake once, eat twice.This recipe makes two loaves. I like to enjoy one right away and slice and freeze the other for quick breakfasts or whenever I have a chocolate zucchini bread craving.
  • Try changing it up! Swap half the chocolate chips for chopped walnuts or dried tart cherries. Or, if you have it on hand, use yellow squash in place of the zucchini. Let me know what variations you try!

If you love this chocolate zucchini bread…

Try my banana bread, pumpkin bread, or chocolate zucchini cake next!

Chocolate Zucchini Bread

Author: Jeanine Donofrio

Recipe type: Breakfast, snack, dessert

  • 2½ cups flour, white/wheat mix
  • ⅓ cup cocoa powder
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 3 eggs
  • 1½ cups almond milk, room temp
  • ¼ cup coconut oil, melted
  • ⅔ cup maple syrup
  • 2 teaspoon vanilla extract
  • 2 cups shredded unpeeled zucchini
  • 1 cup semisweet chocolate chips, more for sprinkling on top
  1. Preheat the oven to 350°F and lightly spray two 8×4” loaf pans with nonstick spray.
  2. In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, whisk together the eggs, almond milk, coconut oil, maple syrup, and vanilla. Stir in the zucchini. Add the dry ingredients to the bowl and stir until just combined. Don’t overmix. Fold in the chocolate chips.
  4. Pour the batter into the loaf pans. Sprinkle with more chocolate chips and bake for 45 to 50 minutes, or until a toothpick inserted comes out clean and the tops spring back to the touch. Remove from the oven and cool completely.

 

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Vegetarian Recipes

CAULIFLOWER BOLOGNESE

“I want you to come watch the movie with us ON the couch, not be in the kitchen!”

I’ve been filling out this one-question-a-day journals for moms that I received for Christmas. It records a little thought or memory over the last year, and then starts again, so you can see how your answers change over a few years. One of the recent ones, prompted me to jot notes about what I am learning as a mom, and I found the question so general I was basically annoyed. I am a romantic, and also wildly pragmatic. In the span of a day I can tear up over the depths of love I feel for my kids, and also wish for them to have a mute button. We all have worlds within us; mothering pushing me into the corners of myself I am sometimes proud of or other corners ashamed of, but am I learning? Yes, every single day. Sometimes in the moment and other times after a particular season. But in 2021, my answer in the bullet journal was that I see my kids are wanting me to play with them. They aren’t registering all the service and shuttling and laundry and what it takes to pull off a week, they just want to play WITH me. It’s natural for me to move within lists and tasks and responsibilities and hustling, but playing is something I have to pay attention to. For them and for me. We usually do a family movie on Friday nights and my son (6.5), see quote above, pointed out that I don’t actually watch the movie, I tinker in the kitchen and he wants me in the couch cuddle. Flattered, and found out that I’d rather make granola than watch The Croods 🙂 So from annoyed, to passing on the question to fellow parents, what are you learning? Try not to be annoyed. Maybe circle back to it.

I published this recipe over on SKCC a few weeks ago and wanted it to live here. We’re trying to find more family-friendly vegetarian recipes (it’s easy for me to fill up on roasted veggies and big salads, not so much for the kids). This batch lasts us two meals – once with noodles, maybe half zoodles, and the second round on toast or english muffins with cheese melted on top, like a pizza sort of thing? It freezes well and is great to deliver to new parents.

CAULIFLOWER BOLOGNESE

Serves 6

Ingredients

2 Tbsp. of extra virgin olive oil
1 small yellow onion – roughly chopped
3 cloves of garlic
sea salt to taste
pepper to taste
1 head of cauliflower (about ¾ lb. or 12 oz. riced)
1/2 cup of raw walnuts pieces
1/2 tsp. of Italian seasoning
1/2 tsp. of fennel seeds – crushed
2 Tbsp. of tomato paste
2 Tbsp. of balsamic vinegar
1/2 cup of red wine (or broth of any sort, and double the vinegar to mimic the wine’s acidity)
28 oz. of canned, crushed tomatoes
1/2 cup of red lentils
red pepper flake to taste

For serving

12 oz. of pasta or choice, zoodles, etc.
parmesan
fresh, torn basil

Directions

In a large Dutch-oven or stockpot, heat the olive oil over medium low heat.

In a food processor, pulse the onion and garlic into smaller bits. Add them to the pot with a big pinch of salt and pepper. Sauté to soften, about 3 minutes.

Pulse up the cauliflower florets to get a rice-like texture. Add the riced-cauliflower to the pot and sauté to soften, about 5 minutes.

Pulse the walnuts in the processor and add those to the pot along with the Italian seasoning, fennel seed, another few generous pinches of salt and pepper, tomato paste and balsamic vinegar. Sauté until fragrant.

Add the red wine, cook about 3 minutes, then add the crushed tomatoes, ½ cup water, lentils, pinch of pepper flakes and stir to combine. Turn the heat to low, put the cover ajar and let it simmer gently for 30-35 minutes. Turn off the heat, taste for seasoning and adjust.

Cook your pasta or zoodles according to instructions. Top with cauli Bolognese, grated cheese, fresh basil and enjoy!

The Bolognese will keep in the fridge for a week and can be frozen for a few months.

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