Summer is still on n blasts and Zucchini is having a moment in the garden. Zucchini is one thing that I always have in my garden during Summer. They are easy to grow and once you have them, they just keep on producing until the weather starts shifting to Fall mode.

I’ve used Zucchini quite a lot as a savory item, love them baked and grilled. When I first encountered a recipe using Zucchini to make cake and loaf bread like this, I was kind of intrigued. I don’t mind a Zucchini taste because unlike Zucchini but I was surprised that it actually did not have any. Is that a good or a bad thing? Well it depends if you like or don’t like Zucchini.

For people who find Zucchini as a weird addition to baked products, it is a good thing. You cannot taste any Zucchini in this loaf. A huge reason was probably because of the cocoa powder but also because in general and raw form, Zucchini doesn’t really have a taste. So why add Zucchini then? For moisture and to sneak in some veggie in your loaf. I should say “fruit” in your loaf.

A savory Zucchini loaf

Two things I always make when I have an abundance of Zucchini, this Chocolate Loaf Bread and the savory Cheese Zucchini Bread.

I have to say, this Zucchini Cheddar Cheese Bread is so good for a savory variation. It is perfect for breakfast and even better with a smudge (or a lot of ) of butter on top. This freeze well in case you have leftover.

Zucchini, technically a fruit but often treated as a vegetable, is a type of summer squash. Harvested when still young, it’s usually dark green (though some varieties are yellow). Zucchini is rich in nutrients, including vitamin A (benefiting vision and immunity), antioxidants (protecting against free radicals), and both soluble and insoluble fiber (promoting healthy digestion). With just 17 calories per cup, it’s a versatile addition to your meals.

Benefits of using Zucchini for baking

Here are five good reasons to use zucchini in your baking:

1. Moisture and Texture: Zucchini is high in water content, which helps keep your baked goods moist and tender. When grated and added to recipes, it contributes to a delightful texture.
2. Nutritional Boost: Zucchini is packed with vitamins and minerals, adding a nutritious element to your treats³.
3. Subtle Sweetness: While not overly sweet itself, zucchini imparts a pleasant, subtle sweetness to baked goods.
4. Calorie Reduction: Baking with zucchini allows you to reduce other ingredients like eggs, butter, sugar, and oil, without sacrificing taste or texture.
5. Versatility: Zucchini can be used in various baked goods, from breads and muffins to scones and brownies. It’s an easy way to sneak in a serving of vegetables while enjoying delicious treats.

So go ahead and experiment with zucchini in your next baking adventure and maybe, give this recipe a try?

Make it a Muffin

This is a small batch recipe which makes 1 7-inch loaf but you can make this into a muffin. Same batter just different pan and baking time. The advantage of baking it in a muffin thin is that it is single serving portion and perfect for individually wrapped freezing.

Either way, muffin or loaf, you’re going to love this. It is soft and moist, loaded with chocolate chips inside and out. I like spreading chocolate ganache on top of this but even plain, this is delish!

Add Chocolate Ganache

THis loaf and muffin taste good even with frosting, but why stop at good when you can make it great 🙂 I like to add chocolate ganache from time to time. You can pour it on top or simply add it to a slice when you eat one.

Ingredients

• 3/4 cups All-Purpose Flour
• 1/4 cup Cocoa Powder – sifted 
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1 Egg – room temperature
• 1/2 cup Granulated Sugar
• 1/4 cup Milk – room temperature
• 2 tablespoon Flavourless Oil
• 1/4 cup grated Zucchini, excess liquid squeezed out
• 1/2 cup Chocolate chips
• Chocolate Ganache – optional

Instructions

1. PREHEAT oven to 375F. Grease or line with parchment paper an 7-inch loaf pan.
2. SIFT dry ingredients: flour, cocoa powder, baking powder, baking soda and salt. Set aside.
3. BEAT wet ingredients: Beat eggs and sugar until light and pale, then stir in milk and canola oil until combined.
4. STIR in the dry ingredients mixture, then zucchini and chocolate chips. Do not over mix, stop as soon everything is combined.
5. PAN: Transfer batter into prepared loaf pan and level the top using a spatula or back of a spoon. Top with more chocolate chips, or chopped chocolate if desired.
6. BAKE until toothpick inserted into center comes out clean, about 30-35 min. Check 5 minutes before the minimum suggested baking time (30 mins). As always, do not over bake. Let cool completely before slicing.
7. GANACHE Make the Chocolate Ganache and pour it on top of the bread.

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