Tag Archives: zucchini

Chocolate Chip Zucchini Bread

My guess is that it is that time of the summer when everyone is getting pretty sick of zucchini. When you think you can’t possible find another way to use it and these little green gems are haunting your dreams.

As I was watching my zucchini plant take over my life earlier in the summer, I planned ahead. I gathered an arsenal of recipes and spaced them out throughout the summer. While many probably skip straight to the zucchini bread to use up this abundant summer time crop, I strategically decided to save it until last. And the day finally came for my first loaf of zucchini bread. I had been making chocolate zucchini cookies all summer, and have fallen in love with the combination of chocolate and zucchini. Therefore chocolate chip zucchini bread it was.

I have had a bit of a rough week, and therefore my garden was being a bit neglected (i’m sorry, garden!), but when I finally got out there the other day, I discovered this HUGE zucchini which was hiding behind some foliage. Oops.

But that is ok, because it gave me the prompt I needed to bust out this amazing zucchini bread. The timing was perfect, seeing as macho M was returning home the following day, and would most likely consume the bread. In its entirety (well, the half that our new roommate K and I didn’t finish). The zucchini and applesauce means it is über moist, the whole wheat flour gives it a hearty edge, and the chocolate chips means it is just plain delicious! Awesome A was quoted as saying “this is seriously the best thing I have ever eaten.” While she was probably just being nice because I was having an awfully rough night, it was some pretty seriously good eats. So try out this twist on zucchini bread for your final zucchini harvests!

Chocolate Chip Zucchini Bread
Adapted from Eating Clean Recipes
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon apple cider vinegar
  • 1/2 cup sugar
  • 1/4 oil
  • 1/4 cup unsweetened applesauce
  • 1 cup finely shredded zucchini, squeezed and drained of extra liquid
  • 2 teaspoons vanilla
  • 1 cup semi-sweet chocolate chips
  1. Grease 8×4 inch loaf pan and preheat oven to 350 degrees.
  2. In a large bowl, combine dry ingredients and set aside.
  3. In a medium bowl, stir together almond milk and vinegar and let set for about 2 minutes, until thickened.
  4. To the milk mixture, add the sugar, oil, applesauce, zucchini, and vanilla and stir just until moist.
  5. Fold in chocolate chips.
  6. Spread batter evenly into loaf pan.
  7. Place in oven and bake for 1 hour.
  8. Remove and let cool.
  9. Enjoy!

Zucchini cakes

Watching my garden grow this summer has really been quite the treat. It doesn’t get any better than knowing that I am pampering these plants, and that they, in turn, are producing for me delicious organic produce mere steps from my kitchen (seriously, my desire to take care of people/animals/things is out of control). As expected, my zucchini has been the forerunner in production for far, but once my tomatoes start ripening, they will blow the rest of the garden out of the water… eerrr dirt … The current count is at 60 something just between my 2 plants.

In preparing the zucchini that my garden has so graciously gifted to me, I am trying to do my best to showcase them in different ways. No hiding them in zucchini bread for me! First I had the zucchini pasta, and then I made a grilled zucchini salad (which you will see… the pictures just weren’t the best)… and now we are on to zucchini cakes (Oh, so you won’t hide them in bread… but you will hide them in cake. No silly, it is much more like a crab cake or a fritter. Do you even know why crab cakes taste like? No.)

In order to make these zucchini cakes an entrée, I added some quinoa to the mix, served them with a side salad… and then, ya know, just whipped up an aioli, of the garlic-herb variety, to go on top. I seriously enjoyed these immensely. The quinoa gave them a nice crunch, but the flavor was totally zucchini. And honestly? I didn’t use old bay so that they would be reminiscent of crab cakes, for I am not a fan of making veg food that pretends to be non-veg food. I used old bay because a) I was trying something different and b) it has a really nice mix of celery salt, mustard, and paprika that I thought would be yummy… and I was correct! The garlic and herb aioli gives it a nice kick, and the smooth lettuce underneath cushioned all of it so gently. I will totally be making this again.

Zucchini Cakes

For the Zucchini Cakes

  • 2 medium zucchini
  • 3/4 cup cooked quinoa
  • 3/4 cup panko bread crumbs
  • 1 shallot, finely diced
  • 1 teaspoon old bay seasoning
  • 1 flax egg (1 tablespoon flax meal + 3 tablespoons water)
  • 1 tablespoon vegan mayonaise
  • salt and pepper
For the Herbed Aioli

  • 1/4 cup vegan mayonaise
  • 1 clove garlic
  • juice from 1 half lemon
  • small handful of fresh herbs of choice
  • salt and pepper
For the Zucchini Cakes

  1. Shred the zucchini using a cheese grater, sprinkle the shreds with salt and let sit in colander in sink for 30 minutes.
  2. Squeeze out all of the extra moisture from the zucchini and blot dry with paper towels.
  3. Mix the zucchini with all of the remaining ingredients.
  4. Form mixture into patties of about 2 tablespoons each… recipe makes about 10 cakes.
    • Be careful: they will come together… but they will be delicate.
  5. Place patties in refrigerator for at least 15 minutes.
  6. Heat a few tablespoons of olive oil in nonstick skillet over medium heat.
  7. Pan fry in two batches, for roughly 3 minutes on either side, or until nicely browned.
    • Once browned, move to paper towel lined plate.
  8. Enjoy!
    • Serve warm and topped with herbed aioli (recipe below).
    • These are great atop a fresh salad or served inside lettuce wraps.

For the Herb Aioli

  1. Place all ingredients in food processor and blend until smooth.