What’s fresh: zucchini bread for chocolate lovers
Zucchini. Say the word and you’re sure to elicit passionate opinions of this abundant summer vegetable. In my household zucchini is contentious. I‘m a lover: I’m half Lebanese and have fond memories of eating kusa as a kid—zucchini stuffed with a mixture of ground beef and rice baked in a savory spiced tomato sauce. Even now, whenever we go out to eat at my cousin’s Lebanese restaurant, we are sure to split an order of kusa if it’s available. (Get the recipe for kusa, plus zucchini casserole, oven-fried zucchini sticks and more. )
On the other hand, if you ask my husband to name his least favorite vegetables, zucchini is most often the first one out of his mouth. Until I made him Chocolate Zucchini Bread . (Get more muffin and quick bread recipes here. )
I decided to be sneaky about it. I specifically chose this recipe because it was a chocolate-based bread and the cocoa powder and melted chocolate would hide the naughty green bits of zucchini flesh from Dan’s discerning eyes. Muwhahaha. (Want a recipe without chocolate? Try our Zucchini-Walnut Loaf instead. )
I waited to bake the bread until I knew he’d be out mountain biking for the day. When he walked in the door later, covered in mud and in desperate need of a hot shower, all he could smell was chocolate wafting from the oven. (Can’t wait for a baked chocolate treat? Try one of these instant chocolate desserts instead. ) He ate it and loved every bite. I may not have changed his mind forever about zucchini, but at least I now have a way to enjoy one of my favorite summer vegetables with him.
Get the Recipe: Chocolate Zucchini Bread
Related link: 21 Quick Summer Dinners Packed with Fresh Produce
What are your favorite ways to sneak zucchini into a dish? Tell us what you think below.
Carolyn Malcoun , Food Blog , Breakfast , Dessert , Healthy kids , Recipe Makeover , Snacks , What's in season
A graduate of New England Culinary Institute and University of Wisconsin with a degree in journalism, Carolyn pairs her long-standing love for food with writing as EatingWell's senior food editor. Carolyn’s culinary interest is rooted in her childhood; she grew up making thousands of Christmas cookies every year with her mom and picking leaves off bunches of parsley to make tabbouleh with her dad. Away from the kitchen, Carolyn enjoys seeking out rare craft beers and exploring the outdoors with her husband, young daughter and dog.
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