I brought this Chocolate Zucchini Bread to a neighborhood potluck last summer. Some recipes call this chocolate loaf cake with zucchini. I call it luscious and tempting.
As the host sliced the moist chocolate bread loaf I baked, the chocolaty aroma floated through the table. Everyone ‘ooh’d’ and ‘ahh’d’ at the sight. I disclosed to the guests that I baked this chocolate bread with zucchini. Nobody believed me. That’s how good this chocolate bread was.
As we relish the last few weeks of summer’s bounty here on the east coast, I am baking this chocolate bread with zucchini again. To the unfamiliar, zucchini is a type of summer squash. If you see it in the markets, it has an elongated shape like a cucumber. Its colors range from yellow to dark green. Once peeled and sliced, the inside texture is firm like that of a squash.
The zucchini has a rich nutritional profile and offers excellent health benefits. This type of vegetable grows in the USA but has origins that trace back to Italy. Though considered a type of squash that grows in America, my father who was a farmer was able to successfully grow this vegetable in our warm, tropical backyard in the Philippines when I was a child. I remember this well because I was in elementary school back then. The word “zucchini” when mentioned around the dining table was so new to me I had to look up its definition in my old Webster dictionary.
It is best if you use zucchini that is fresh and newly harvested. This is why I prefer to use those from the local farmers’ markets. The grated, wet zucchini tendrils add a rich, moistness to the chocolate loaf. I’d like to think it also enhances the chocolate aroma … the one that lures your senses to follow the trail of the scent to the dessert or brunch table.
If you’re a chocoholic like me and feel guilty about not spending enough time with vegetables, this is a good way to rekindle that relationship. Who knew garden fresh zucchini could make a chocolate loaf this unforgettable?