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Double Chocolate Zucchini Bread

Double-Chocolate Zucchini Bread

If you planted zucchini or yellow squash this year, it may be that you’re about zucchini-ed out.  I am–or was.  I’ve already pulled up my squash plant.  It was so prolific, I spent numerous afternoons making my favorite recipes to use it up, and I reached the point where I’d had enough.  The good news is that my freezer is stocked with a shelf full of yummy baked goods that we can enjoy this winter.  No regrets from this girl.

Double-Chocolate Zucchini Bread is one of those yummies.

I’ve made this every summer for I don’t know how many years.  It’s a recipe from our church’s cookbook, and you KNOW those are the best kind of cookbooks!  Everyone shares their tried-and-true recipes because they’re there in black and white, and everyone will see them.  They have to be good!

I made this with yellow squash, not zucchini, and of course, there’s virtually no difference in taste.  This bread is moist, almost like a chocolate cake.  And those mini-chocolate chips give it another little blast of chocolate with every bite.  Coconut gives it extra crunch, and well, you’ll just have to make some to know what I mean.

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About Me

I’m a wife to one, mom to four, grandmother to eight. . . and a romance novel writer! After publishing 14 western historical romances with traditional publishers, I self-published a contemporary romance before embarking on my new 1920s historical romantic suspense series, The Secret Six. Please do visit my website, www.pamcrooks.com, to learn more about my books, all available on Amazon as well as most other online booksellers.

(Read more on the About Me page.)



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