Chocolate zucchini bread

Yield: 1 servings

Measure Ingredient
4 ounces Bittersweet Chocolate
1 cup All-Purpose Flour
½ cup Whole-Wheat Flour
⅓ cup Quick-Cooking Rolled Oats
1 teaspoon Baking Soda
½ cup Butter, at room temperature
½ cup Granulated Sugar
2 eaches Eggs; slightly beaten
2 tablespoons Plain Yogurt
1 teaspoon Vanilla
½ teaspoon Grated Lemon Rind
2 cups Zucchini; unpeeled; finely shredded
½ cup Walnuts; chopped (optional)


Omit the chocolate, if you like, but I love the flavor it adds. For a slightly sweeter loaf add an extra ¼ cup of sugar.

1. In a small pot, melt chocolate over low heat. Reserve.

2. Preheat oven to 350F.

3. In medium bowl combine flours, oats and soda. Reserve.

4. In a separate bowl, cream together butter and sugar until light and fluffy.

5. Gradually add eggs, yougurt, vanilla and lemon rind, beating well after each addition.

6. Stir in Zucchini.

7. Add flour mixture in two lots, beating until combined.

8. Beat in walnuts and chocolate.

9. Spread batter in greased 9X5-ich loaf pan.

10. Bake 45 minutes, or until a toothpick inserted in centre comes out clean.

11. Cool on wire rack, then turn out of pan.

12. Store overnight for easier slicing or freeze until needed.

Makes 1 loaf.

From Article: Lucy's Favorites by Lucy Waverman in column Food, Toronto Sun, 28 June, 1995.

Transcribed By: S. Lefkowitz

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