February 06, 2014

Dark Chocolate Zucchini Bread with optional Cream Cheese Icing Spread

If you follow on Twitter, you already know I made chocolate zucchini bread this week to use a lonely little green zucchini in the refrigerator.  He was supposed to be sauteed in olive oil and garlic for dinner but he wasn't enough for a family side dish so he became a deep, dark chocolate zucchini bread instead!  I made mine sugar free simply by substituting Just Like Sugar Sweetener for the sugar.  I also used a portion of Natural Almond Meal Flour for some of the flour.  Feel free to 'play with your food' if you wish.  I only had one small/medium zucchini so I halved the recipe and made just 1 loaf.

Chocolate Zucchini Bread

1 3/4 - 2  c sugar or substitute equivilant
3 eggs
1 c oil (I used a mixture of sunflower, safflower and olive)
1 T vanilla
2 c zucchini - grated
3 scant cups flour
1/2 c cocoa
1 1/4 t salt
1 t baking soda
1 t cinnamon
dash baking powder
1/2 c mini chocolate chips

Mix the sugar, oil, eggs, vanilla and zucchini in a bowl.  Mix the flour, cocoa, salt, soda and baking powder with the cinnamon in another bowl.  Add the dry to the wet, blend til uniformly moist. Stir in chocolate chips if you are using them.   Pour into two greased and lightly floured loaf pans.  Bake approximately 1 hour at 350 degrees until center is done.  Let cool 10 minutes in pan, turn out and let cool completely.  I like to wrap in plastic wrap and refrigerator overnight for the best flavor and texture.

This is great as is, but to make it a sweet dessert, you can mix up a simple cream cheese icing and serve with a smear.

Cream Cheese Icing Spread

3 c powdered sugar (or sugar substitute, Swerve, Just Like Sugar, etc. powdered version)
6 oz. cream cheese
5 T butter
1 t vanilla extract

Mix with electric mixer till smooth.

You might be interested in some of the products I used;

Print Friendly and PDF