Chocolate Chocolate Chip Olive Oil Zucchini Bread

Chocolate Chocolate Chip Olive Oil Zucchini Bread

If you follow me on Facebook, then you probably saw my question last week about what to do with a giant zucchini-gift from the neighbor.  Yes, I grow a huge garden with lots of variety but one thing I don’t grow…zucchini.
I was forced to eat it as a kid (along with crook neck yellow squash) and have never been able to eat it ever since.  I’m so anti-zucc that I even ask what the “vegetable medley” is when dining out and if the word “zucccccc” crosses the lips of the server, I’M OUT.  But wait, there’s more.  🙂  The caveat to my zucc aversion is in how it’s prepared.  Bread?  Sign a sister up!!  Zucchini bread rocks my world.  Right up there with Bourbon, ok nevermind, not that high on the list, but close.  This chocolate induced olive oil laden deliciousness is super easy to make and uses up some of the zucchini bounty.  Give it a shot.

p.s. I named it in ode to my friend Irvin over at www.eatthelove.com.  He’s the master of descriptive recipes and he’s a totally awesome baker and great friend.  Go check out his delicious section of the foodie blogosphere.

Chocolate Chocolate Chip Olive Oil Zucchini Bread

Yield: Yield - One 8 1/2 x 4 1/2 loaf.

Chocolate Chocolate Chip Olive Oil Zucchini Bread

No butter version of chocolate zucchini bread with the addition of heart-healthy olive oil - adapted from King Arthur Flour

Ingredients

  • 2 large eggs
  • 1/3 cup local honey
  • 1/2 cup olive oil
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon instant coffee powder, optional
  • 1/3 cup cocoa - dutch process
  • 1 2/3 cups unbleached all-purpose flour
  • 2 cups shredded, unpeeled zucchini, gently pressed
  • 1 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees F. Lightly grease an 8 1/2" x 4 1/2" loaf pan. Set aside.
  2. In the bowl of a mixer, beat the eggs, honey, olive oil, sugar and vanilla until smooth.
  3. Add the salt, baking soda, baking powder, coffee powder, cocoa, and flour to the egg mixture until well combined.
  4. Stir in zucchini and chocolate chips until just combined. Pour into the prepared pan.
  5. Bake for 65-75 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool for 10-15 minutes before turning out onto a wire rack to cool completely.
http://www.farmgirlgourmet.com/2012/09/chocolate-chocolate-chip-olive-oil.html

5 Comments

  • Reply
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    October 13, 2013 at 9:02 am

    […] think this is all zucchini bread and carrot soup, because it’s definitely not.  This is a book filled with beloved […]

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    keeping old things near |
    April 21, 2013 at 7:02 am

    […] Favourite use for my bundt tin: Chocolate Chip Olive Oil Courgette Bread […]

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    Therese Haworth
    October 16, 2012 at 7:31 am

    Thanks, been looking for a good bread recipe!

    • Reply
      FarmgirlGourmet
      October 16, 2012 at 8:23 am

      You’re welcome, hope you enjoy it. It didn’t last long around here…kids gobbled it right up!

  • Reply
    Farmgirl Gourmet Zucchini Chocolate Chip Cookies - Farmgirl Gourmet
    October 16, 2012 at 2:04 am

    […] best intentions of giving you a week of zuke deliciousness, but have only managed to eek out the Chocolate Chocolate Chip Olive Oil Zucchini Bread – and these delicious cookies. […]

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