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.