A couple of weeks ago, CSA member Mary Anne Gardner arrived at the farm to pick up her CSA share with a plate of some of the most delicious zucchini bread I have ever tasted. I asked her if she would be willing to share the recipe, so here it is for your enjoyment. Its very yummy and easy to make – a great use for all of that zucchini you have been receiving in your CSA shares?
Chocolate Zucchini Bread
Preheat oven to 350 degrees F and place rack in the center of the oven. Grease (or spray with non-stick vegetable spray) a 9x5x3 inch loaf pan.
1 cup shredded raw zucchini
1 cup all-purpose flour
1 cup unsweetened cocoa powder, sifted
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 cup safflower or canola oil
1 cup granulated white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup semi sweet chocolate chips
Grate the zucchini using a medium-sized grater. Set aside.
In large bowl whisk together flour, cocoa powder, baking soda, baking powder, salt, cinnamon and allspice. Set aside.
In the bowl of an electric mixer (or with a hand mixer), beat the oil, sugars, eggs and vanilla extract until well blended (about two minutes). Fold in the grated zucchini. Add the flour mixture, beating just until combined. Then fold in the chocolate chips.
Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted into the center comes out clean, about 50 to 65 minutes. Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely.
Beech Springs Farm is a small family farm near Gettysburg, PA. The farm is open to the public by appointment only.
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