Chocolate / Zucchini Bread*

"Had these at a B& B in the Niagara region-- you should try them they are great! Can be made into plain zucchini bread, mini-breads or mini muffins too."


Submitted by my talented friend Jackie (from Carole at Black Walnut Manor)

Ingredients / Directions: 

2 ½ c. flour (all purpose)
1 tsp salt
Grated rind from one orange
½ tsp baking soda
1 Tbls baking powder
½ c. unsweetened cocoa powder
¼ c. ground flaxseed (optional)
½ c chopped walnuts, hazelnuts or pecans (Optional)
½ good quality chocolate chips

*To make just plain Zucchini bread use 3 cups of flour & omit the cocoa & chocolate chips.

3 large eggs
1 ¾ c sugar
¼ c. vegetable oil
¾ c Orange Juice
2 tsp vanilla extract
3 c. unpeeled grated zucchini (about 2-3 depending on size)

  • Pre heat oven to 350°F.
  • In a large bowl combine dry ingredients (flour thru to choc. chips)
  • In a medium bowl whisk eggs & sugar- whisk in oil & vanilla until well combined.
  • Stir in zucchini & add to dry ingredients until combined (as with all breads & muffins don’t over mix!)
  • Pour into 2 lightly sprayed or oiled loaf pans (I line the pans with a parchment sling for easy lift out)
  • Bake 50-55 minutes for loaves until toothpick test comes out clean. Cool & remove from pans.

Makes 24 muffin size (bake 25-30 minutes)
Makes 8 mini-loaf size (bake 30-40 minutes)
Makes a gazillion mini muffins (bake 18-25 minutes)


Reminds me of the Ukranian

Reminds me of the Ukranian Chocolate Zucchini cake I would have as a kid: yum!

I will use fine whole spelt flour for this, and only 1c brown sugar or sucanat (instead of the 1 3/4c sugar) - and maybe reduce the OJ by a couple of Tbsps to compensate.