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You may have noticed that I’ve taken a break from posting my own recipes lately and have been adding some delicious guest posts such as this one. Now that school is back in session, it’s hard to juggle everything, so I hope you’ll check out some great guest bloggers on my site and enjoy their recipes. I will eventually post my own recipes, but I just need a little break from it. (Plus I dropped 5 lbs. by not testing out recipes all the time and I don’t want to put the weight back on!) I hope you understand. 
With that being said, feast your eyes on this lovely Chocolate Zucchini bread from Susan at Savoring Time in the Kitchen! Don’t you love her photos? Sit back and enjoy this guest post!
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Looking for a new way to use that zucchini growing rampantly in your garden right now? Search no further! If you love chocolate, as I do, you will find yourself in a state of bliss when you taste this sweet bread.
Turn those zukes that you’ve been trying to give away into something so tasty you’ll want to make extra for your freezer.
After looking at zucchini bread recipes that sounded interesting but weren’t hitting the mark for me, I compiled what I felt were the best parts of several and made my own version. Success!
Maybe it’s not exactly ‘health food’ but the zucchini does give this bread a delicious moistness.
The recipe can be used in your mini loaf pan or muffins cups. I had enough batter for four small loaves and several muffins.
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A closer look at the beautiful Peggy Karr glass dish under the bread above. I just wanted to show you how pretty it is. It was a gift from my kind cyber friend, Cynthia! Thank you again, Cynthia - I love it! It’s just the right size for a mini loaf.
Very Chocolate Zucchini Bread
Recipe by Savoring Time in the Kitchen
Makes 4 mini-sized loaves plus several muffins.
2 ounces of unsweetened chocolate
3 eggs
1-1/2 cups white sugar
3/4 cup vegetable oil
1/4 cup sour cream
2 cups grated zucchini
1-1/2 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
3 tablespoons cocoa powder
3/4 cup semisweet chocolate chips
3/4 cup coarsely broken walnuts
Preheat oven to 350 degrees F (175 degrees C). Lightly grease four mini loaf pans or muffin cups, if preferred.
In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
In the bowl of a stand mixer, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour, baking soda, salt and cinnamon and cocoa powder. Fold in the chocolate chips and walnuts . Pour batter into prepared loaf pans.
Bake in preheated oven for 45 minutes, or until a toothpick inserted into the center of a loaf comes out clean (trying not to hit a melted chocolate chip for a false reading). Muffins will be done in about 20 minutes.
Thanks for sharing this delicious recipe with us, Susan! Visit Susan at Savoring Time in the Kitchen and follow her on Facebook and Twitter!
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We’ve recently been making our whole wheat dark chocolate zucchini cake (made with applesauce in place of oil) as cupcakes… these cute small bread “cupcakes” remind me very much of that goodness!
Lovely post…gorgeous pictures too! Thanks for sharing Jane. I guess I need to take a break too…I need to lose more than 5# myself! (Good for you - though I can’t imagine you had anything to lose!!) I’m printing this recipe and plan to make some this weekend.
Mhmm this looks delicious, even though I’ve never tried baking with Zucchini. The loaf pan is really cute too!
I think the zucchini makes this a perfectly good for you health food. I’d eat it for breakfast any day!
Thank you again, for the opportunity to guest post here, Jane! Fall is definitely in the air here in the Midwest. Great baking weather 😉 Congrats on the 5#!
Curious when to add the sour cream… The directions do not say. I will add it to the eggs, sugar, etc. mixture and let you know how it works.