Chocolate Zucchini Muffins and Bread your pickiest eaters will eat!

This recipe makes 2 loaves!

Preheat oven to 350°F

Read all STEPS first!

The recipe calls for 4 cups of grated zucchini!  The pickier the kids, the more FINE you want to grate it!  Kids don’t like to see the VEGGIES! 

INGREDIENTS:

  • 4 cups grated zucchini (from about a pound and a half of zucchini)
  • 2 1/2 cups all purpose flour
  • 1/2 cup unsweetened cocoa (use natural unsweetened cocoa, NOT Dutch processed)
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/2 cups granulated white sugar
  • 2 eggs
  • 3/4 cup unsalted butter (12 Tbsp or 1 1/2 sticks), melted
  • 1/2 teaspoon instant coffee granules
  • 1/2 teaspoon almond extract

STEPS:

  1. Drain excess moisture from grated zucchini by placing on a paper towel for several minutes! 
  2. Preheat oven to 350°F, with a rack in the middle. Grease two 9×5-inch loaf pans with baking spray or butter. Or use MINI loaf pans and cupcake liners!  I love the SILICONE ones! CLICK here to see my faves! 
  3. Whisk together flour, cocoa, baking soda, salt, cinnamon: Vigorously whisk together the flour, unsweetened cocoa, baking soda, salt, and cinnamon in a LARGE bowl. Whisk until there are no more clumps and the ingredients are well combined.
  4. In a separate large bowl, beat together the sugar and eggs until smooth, about a minute. You can do this with an electric mixer on medium speed, or mix by hand with a wooden spoon. Add the melted butter, instant coffee granules, and almond extract and beat until smooth.
  5. Mix the shredded zucchini into the sugar egg mixture. Add the flour to the zucchini mixture in 3 additions, stirring to combine after each addition.
  6. Work quickly, and divide the batter between the two prepared loaf pans. (Work quickly because once the dry ingredients have mixed with the wet ingredients, the leavening has begun. Place into the oven. Bake for 50 minutes at 350°F, or until a skewer inserted into the center comes out clean and easily.
  7. Remove to a rack. Let cool in the pan for 5 minutes, then run a blunt knife around the edges to separate the bread from the pan. Remove from the loaf pans and let cool completely on a rack. No need to do a thing if you are using the SILICONE LINERS!
  8. Note that if you try to slice the chocolate zucchini bread before it has completely cooled, it will be rather crumbly. It’s also easiest to slice with a bread knife.

Serve and ENJOY!  My daughter liked topping hers with CREAM CHEESE!
Makes for a tasty snack, a healthy dessert, or even a fun breakfast treat!

My picky eater loved them!
Let me know how yours did!

 

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