My precious oldest son made 6 A’s and 2 B’s on his final report card for third grade!!!! I wanted to make his something special that was a healthier than my usual way of cooking. I asked and my gorgeous friend, Ann of Sumptuous Spoonfuls, shared her recipe for Decadent Double Chocolate Zucchini Bread I loved the recipe the moment I saw it.
I love ALL of Ann’s recipes for that matter! A quick trip to the store for zucchini, braving Tropical Storm Debby’s rain bands and a stop by the Dr., I was bitten and scratched by one of our kitties this morning, I was all set to cook. The bread…my boys call it cake, it’s that good, has the rich taste a dark chocolate, a hint of banana, not too sweet (you can adjust sugar to your taste), and very moist! A hit! A little dense and oh so good! Well, what are you waiting for? Go pick, or pick up, some zucchini!
Dark Chocolate Zucchini Banana Cake
- 2 squares unsweetened chocolate, 1 oz each, melted
- 1/4 cup unsweetened cocoa
- 1 1/4 to 1 1/2 cup granulated sugar
- 3 eggs
- 1/2 cup nonfat yogurt
- 1 ripe banana mashed, approximately 1/2 cup
- 2 1/2 to 3 cups grated zucchini, I used one medium
- 1 teaspoon vanilla extract
- 1 cup unbleached whole wheat flour
- 3/4 cup all purpose flour
- 1/4 cup milled flax seed
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon, optional
- cinnamon sugar to sprinkle on top
Preheat oven to 350F. Oil or spray 9″ spring form or cake pan.
Melt chocolate according to directions. Cool.
Add cocoa, sugar, eggs and yogurt. Mix well.
Sift together all dry ingredients.
Add to wet ingredients and mix to incorporate.
Pour in pan and bake in preheated oven for 30 minutes.
Turn and cook another 10-25 minutes. Yeah, I know it’s a wide range in time.
I kind of lost track. As always, my oven cooks different than yours. Please adjust time accordingly.
It’s done when toothpick, skewer or thin knife comes out clean.
Cool on rack and wait as long as you can. Okay, go ahead and cut it now. You deserve it!
Sprinkle with cinnamon sugar and enjoy!