Get out your snare drums, people! Today is September 1st, and you know what that means…drumroll please…
SQUASH SEPTEMBER!
This is the third year I’ve posted recipes celebrating everyone’s favorite edible gourds. I’ve always been a lover of squash, and I am even more now that I live in a city with such a vast selection of different varieties.
I’ll still probably stick with the more famous ones this month, though. Zucchini, butternut, spaghetti and acorn squash are going to rule on the blog all month long.
Here are just a few of my favorite recipes from years past:
For a tasty acorn squash side dish, this festive galette is one of my favorites. Or, if your feel like a hearty stuffing inside your acorn squash, try this pepper and cheese version.
Main dishes that have been a hit around the blog include this spaghetti squash carbonara, a very fall pork chop and pumpkin butter dinner, and my favorite stuffed acorn squash dish.
There’s not really anything better than pumpkin desserts, and this bundt cake is incredible. This caramel pumpkin cheesecake pudding is a winner, too.
Enough about the past. Let’s dive in to the present! Kicking off our annual Squash September is one of the most epic quick breads I’ve ever created. I picked apart a few different recipes I found for zucchini bread, and then added my own twist.
This bread is so incredibly moist. Also, dark chocolate chips? My new best friend. I love them more than regular chocolate chips now.
This is like a double-dark chocolate recipe. Regular cocoa powder, though. This recipe is the perfect way to sneak green veggies into a sweet dessert for your kids. Sneaky, sneaky! You can’t taste the zucchini at all…and I’m okay with that!
Dark Chocolate Zucchini Bread
A decadent, dark chocolate zucchini bread fit for a king.
Ingredients
- 1 1/2 cups shredded zucchini
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cup dark chocolate chips, plus more for topping
- 2 large eggs
- 1/4 cup olive oil
- 1/4 cup plain Greek yogurt
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 tsp. vanilla extract
Directions
- Preheat oven to 350 degrees. Spray a loaf pan with cooking spray. Place shredded zucchini on a paper towel and squeeze most of the moisture out, but not all. Set aside.
- In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and chocolate chips together until well combined.
- In a medium bowl, whisk together the eggs, oil, yogurt, sugar and vanilla together until completely combined. Pour the wet ingredients into the dry ingredients and lightly whisk until combined. Using a rubber spatula gently fold in the zucchini.
- Pour batter into prepared pan and spread out evenly with the spatula. Sprinkle more dark chocolate chips over the top. Bake for 45-55 minutes or until a toothpick inserted into the middle comes out clean. Let cool in pan on a wire rack until completely cooled. Slice and serve.
Step-By-Step Instructions
Preheat oven to 350 degrees. Spray a loaf pan with cooking spray. Place shredded zucchini on a paper towel and squeeze most of the moisture out, but not all. Set aside.
In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and chocolate chips together until well combined.
In a medium bowl, whisk together the eggs, oil, yogurt, sugar and vanilla together until completely combined.
Pour the wet ingredients into the dry ingredients and lightly whisk until combined. Using a rubber spatula gently fold in the zucchini.
Pour batter into prepared pan and spread out evenly with the spatula. Sprinkle more dark chocolate chips over the top.
Bake for 45-55 minutes or until a toothpick inserted into the middle comes out clean. Let cool in pan on a wire rack until completely cooled. Slice and serve.
leencuisine.com 
This made my mouth water! I love zucchini bread and will definitely have to try this version of it. I’m a sucker for chocolate!
It’s a good twist on the classic!
All I can say is, yum!
Same here! Hah 😊