I think I am going to commit a cardinal sin here, so if you are worried for the state of my soul, please, stop reading now.

I don’t like zucchini loaves.

There. It’s off my chest. I have never found a zucchini loaf that I love, or that loves me back.  This does not include any chocolate cake zucchini concoctions of course. But loaves, a true bread, has escaped me.

Until now.

Hello yummy.

And I realized why. I hate cinnamon in zucchini loaves. So I took out any spices, added cocoa, and chocolate chips, and zing! Here we go.



3 eggs
2 cups of white sugar
3/4 cup vegetable oil
1/2 cup of sour cream
2 cups of grated zucchini
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 tbsp cocoa
3/4 cup semisweet chocolate chips

Kick the tires and light the fires at 350 degrees.

Crack those eggs and beat them up.

Pour your oil in.

Add your sugar, and mix them together well.


I am very proud of my zucchini from my own garden. Except that I let it get too large, and when they get too large, there are a few problems you encounter when using them for baking.

The seeds are entirely too hard for any kind of baking. When you have small zucchini, then you can get away with shredding the whole dang thing, seeds, skin and all, because its so tender. Or at least I do, and no one has caught me yet.

And the skin. Oh the skin. Rock hard. Tough as nails. Harder than diamond. Basically it would be like adding a sack of nails to your loaf.

So, I had to core and peel mine. The peeling was done after this picture, when I cut myself on the edge. Ok, I exaggerate, but not by much


Use small zucchini.

Shred two cups and add them into the sugar and oil mixture, then toss your vanilla in.

And your sour cream, which makes the load oh-so moist and delish.

Random pretty picture again. Doesn’t it just make you fall in love with chocolate, all over again? I need to use it as a slogan.  “Fall in love with chocolate.”  I am so original.

Again, pretty pictures just because I like ’em.

Ok, time to get back to work. Wppppssssssssssh. That was my whip noise a’ cracking. Stop gawking at pretty pictures of chocolate, and start baking! Take the cocoa and…wait, did someone say pretty pictures of chocolate???

Ok ok ok ok . Take your cocoa and chuck it into the mixture.

Take whatever white ingredient this was, and put it into the mix. I swear, when I go and edit these pics, I forget everything I ever did. Except for the chocolate. Ooohh yeeeeah….I remember the chocolate. Ok, right, it was baking soda. Please put it in.


Its time to make that chocolate earn its keep! Put the chocolate chips into the dry mix. Yup, the dry mix, this will hopefully prevent them from sinking and making a gloppy mess at the bottom of your loaf pan. And that’s why I like to use mini chocolate chips. It certainly isn’t because I want to cut down on my chocolate consumption.

Then you can add the wet to dry, and mix…yada yada yada….. same as all recipes out there…

Grease those pans! Non-stick means nothing. Non-stick just means companies can charge more for pans that your baking still sticks too. Actually, come to think of it, I think we are paying for them to stick it to us, with non-stick pans that cost more but still sticks…so how is that non-stick?

I confused myself. Please carry on with the recipe while I un-befuddle myself.

H’ok. Pour the batter into your well greased and possibly floured (if you choose to do so) pan.

Ta-da! Make either two loaves or a mini loaf pan and a regular one.

Bake at 350 until a knife inserted comes out clean, or the little ones should spring right back when you press on the top.