Food blogging is A LOT of fun. You get to try new recipes, make your own recipes and teach other people how to cook. This recipe was one that my mother had found from King Arthur. We had wanted to cook together for some time, and it was a fantastic opportunity to work with her and strengthen our friendship. I probably wouldn’t have the time to do that if I weren’t a food blogger. I’m telling you people — perks galore are associated with being a food blogger. The recipe that you see here is modified for extra goodness. When you make it, you’ll be the crown prince of cooking in the eyes of everyone who eats it. And why not? It’s chocolate zucchini bread!
Zucchini bread was always a favorite of mine when I was a kid, which was pretty unusual, since I detested all things vegetables. It was always a nice little treat. Of course, this recipe has wayyyyyy more chocolate than the ones I ate as a kid.
I’m pretty ok with that.
Another thing that I’m pretty ok with is just how much zucchini is in this recipe. Really fantastic. It makes it very moist, and it makes me feel less guilty when I eat it. I love rationalizing eating chocolate.
Things to remember when preparing this recipe: Don’t be afraid of the the dough being wet. Because it will be pretty wet. Like, so wet that I was little afraid that the recipe wouldn’t pan out. But pan out it did, so don’t be afraid of it! Second thing: Although it seems like a very long time in the oven, an hour and a half is pretty much what I needed when I was baking. Any less and it came out too wet — it literally fell apart when it came out of the bread pan. Any more dried out the bread too much. Your mileage may vary.
You’ll love the recipe. Now for some commentary!
Another reason that I love being a food blogger is that I actually have time to read (yay for no commute!). One of the things that I’ve been reading recently is The Power of Habit (disclaimer: I will receive compensation if you click this link and purchase the book). It’s an absolutely fascinating look at habits, how they’re formed, and how they affect us in our day to day. My whole routine has changed as a result, which is something that I adore. Instead of struggling to get things done, I now achieve many of my daily goals on auto-pilot. Life changing. And something that I probably wouldn’t have read if I hadn’t decided to start being a food blogger.
I’m starting a page on how to be a food blogger. Anyone that has an interest: I encourage you to check it out! It’s a job that I love, that has changed me and my life, and that helps me get through my day-to-day. If you’d like to learn a bit about how to start food blogging, check it out!
And without further ado, here’s the recipe!
- 2 large eggs
- ⅓ cup honey
- ½ cup olive oil
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoons salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup Baking Cocoa
- 1⅔ cups All-Purpose Flour
- 2 heaping cups shredded unpeeled zucchini
- 1 cup chocolate chips
- Beat liquid ingredients together
- Mix solid ingredients (adding zucchini only after the rest of the ingredients have been combined)
- Mix all ingredients together
- Bake at 350 for 1 hour and 10 minutes
- Enjoy!
Anonymous says
Loving the quality and content of the posts and pictures. The food always looks so good and is something I haven’t seen anywhere else.
themormonfoodguy says
Thanks a bunch! I’ll make sure I keep delivering!
Danielle Sandahl says
Just followed this recipe to use up some zucchini I had in the fridge, pretty good but 2 tsp of salt is way too much! I’m hoping that was a typo and it was supposed to be 1/2 tsp.
DIYfoodguy says
Nope, not a typo! Why was it too much for you? First possibility is: Some people have different preferences for salt, and luckily, that’s normally something that you can account for as you look at recipes. The second, also entirely likely possibility is that: We used different kinds of chocolate. A lot of chocolate contains sodium to begin with, and that sodium ends up affecting the taste of the food. I use chocolate without any sodium whatsoever, and therefore compensate in my recipe. I’m sorry that you had an unpleasant experience, but hopefully this solves the disconnect and you are able to enjoy my recipes in the future!
Danielle Sandahl says
I checked this morning, none of my chocolate ingredients have sodium either. I did use sea salt so maybe that’s why I’m getting a more pronounced flavor. I’m generally not very sensitive to salt flavors myself but I’ve had a few friends taste the bread as well and we all agree that salt is the first thing you taste. Guess it’s just preference!
Happy cooking 🙂