Chocolate Zucchini Bread

Are you the neighborhood terrorist who drops off zucchini on your neighbors’ doorstep because you can’t think of another thing to do with it? Look no further. This will change your life. Make extra…I wrote instructions so that you can use bananas and raisins instead of sugar and also the option to use a cup of sourdough starter instead of 3/4 of a cup of oat flour. That way you can make a healthy version or a sweeter version depending on your needs. (This makes 2 9x5 loaves)

  • 4 cups of grated Zucchini

  • 2.5 cups of oat flour OR 1 cup of discard sourdough starter + 2 cups of oat flour. To make oat flour put oat flakes into a high powered blender until ground into flour.

  • 1/2 cup of natural cocoa (I prefer this to Dutch Processed because it reacts with the baking soda causing the mixture to rise)

  • 3 tsps of baking soda

  • 1 1/2 cups of sugar OR 1/2 cup of raisins + 4 cups of very ripe bananas

  • 3 eggs

  • 3/4 cup of melted salted butter

  • 2 tsp of vanilla extract

  • 1 tsp of cinnamon

  • 4 oz of Cocoa Nibs (these are optional)

Steps

  1. If your zucchini has excess moisture drain it by placing it in a colander over the sink. You can also rehydrate it if it has become too dry.

  2. Preheat oven to 350 degrees and grease two 9x5 loaf pans.

  3. Stir the oat flour together with the cocoa, cocoa nibs, raisins, baking soda, and cinnamon until there are no more clumps.

  4. Beat the eggs and sugar OR the eggs and banana together. When frothy, if using starter add and and beat in now, along with the melted butter and vanilla extract, until combined.

  5. Stir in the zucchini mixture first so that it is all evenly coated, and then gradually add in the flour mixture. Immediately divide between the two pans, leaving a 1-2 inch gap at the top for them to rise. (If you have extra you can make a few muffins.)

  6. Bake for 50-60 minutes until a skewer comes out clean.

  7. Let them cool in the pans for 5 minutes then remove them, allowing them to cool completely on wire racks before slicing (If you can bear it. I never can. I end up with a chocolate zucchini bread moist crumbly mess so no judgment here.) Keep them wrapped up tightly.

Christina Manning Lebek