Using your Zucchini!

I love using zucchini in different savoury dishes all the time but in the summer when zucchini is plentiful I like making sweets with this delicious backyard garden favourite.

Here is my recipe for these super moist and delightful Chocolate Mini Loaves. I hope you have a wonderful baking weekend!

Chocolate Mini Loaves

With all the zucchini that people have in their backyard gardens including mine, enjoying sweets is the perfect addition to your everyday fare. These light little loaves are great for sharing and can easily become muffins if you don’t have mini loaf pans.

1 1/2 cups (375 mL) all purpose flour

1/2 cup (125 mL) unsweetened cocoa powder

2 tsp (10 mL) baking powder

1/2 tsp (2 mL) baking soda

1/4 tsp (1 mL) salt

1 cup (250 mL) packed light brown sugar

1/2 cup (125 mL) canola oil

2 eggs

1/3 cup (75 mL) milk (I used 2%)

2 tsp (10 mL) vanilla

2 cups (500 mL) grated zucchini (about 1 medium)

In a bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.

In a large bowl, whisk together sugar, oil, eggs, milk and vanilla. Add flour mixture and begin to stir. Add zucchini and continue stirring until well combined.

Spoon batter into well greased mini loaf pans (my pan had 8 in it) or muffin tin (you can fill 12).

Bake in preheated 375 F (190 C) oven for about 18 minutes or until tester inserted in centre comes out clean. Let cool slightly before enjoying.

Tip: These are delicate and light so do not work well in a large loaf pan. Use muffin tins instead of the mini loaf pan.

Use the side of the grater you shred your cheese on for these loaves. 

If your zucchini is large, remove some of the seeds before grating the zucchini. 

I like to use a deep dark cocoa powder for a richer chocolate flavour. If the colour is darker your loaves will come out darker and more chocolatey in flavour.

You can always add a handful of chocolate chips to enhance the chocolate flavour too, about 1/2 cup (125 mL).