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Rachel's Inn Chocolate Zucchini Bread

in Diana's Recipe Book

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(total ratings: 5)
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Servings: Makes 2 loaves
"While my husband Kenny and I were on vacation recently, we stayed at a lovely Bed & Breakfast in the Mendocino/Little River Coastal area of Northern California called Rachel's Inn (now called Auberge Mendocino). The staff greeted us when we checked in with this delicious Chocolate Zucchini Bread. I knew right then and there that I had to have the recipe, and the new owner of Rachel's Inn (now called Auberge Mendocino), Richard oblidged. Here is the recipe for you to try. You will just love it".......Diana, Diana's Desserts

This Chocolate Zucchini Bread is so good you can serve it for dessert. Top with confectioners' sugar or whipped cream.

2 1/3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons baking soda
1/4 teaspoon baking powder
1/2 cup unsweetened cocoa powder
1/2 cup chopped walnuts (optional)
1/2 cup miniature chocolate chips
3 large eggs
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups unpeeled, grated zucchini (about 1 pound or 3 to 4 medium size zucchini)

Garnish: (optional)
Confectioners' sugar or whipped cream

1). Preheat oven to 350 degrees F/180 degrees C. Lightly spray with nonstick cooking spray or oil two 8 x 4-inch loaf pans.

*See note below about dark colored pans, temperatures and baking times.

2). In a large bowl, combine flour, sugar, salt, cinnamon, baking soda, baking powder, cocoa, walnuts (optional), and chocolate chips.

3). In a medium bowl, whisk eggs slightly. Whisk in oil and vanilla. Stir in zucchini and add mixture to dry ingredients, mixing thoroughly.

4). Spoon batter into prepared loaf pans. Bake in preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes.

5). Cool in pans on a rack for 10 minutes. Run a knife around the edges and remove bread from pans. When cool, wrap in aluminum foil to store. When ready to serve, dust top of loaf with confectioners' sugar, or serve each slice with a dollop of whipped cream.

Makes 2 (8 x 4-inch) loaves.

Note from Diana's Desserts:
Because I used dark colored non-stick loaf pans to bake the loaves in, I baked the bread at 325 degrees F/160 degrees C instead of 350 degrees F/180 degrees C. I found that it took from 60-65 minutes for the loaves to bake thoroughly.

Photograph taken by Diana Baker Woodall© 2003

For Inquiries or Reservations for Auberge Mendocino
Auberge Mendocino
Post Office Box 134
Mendocino, California 95460

Toll Free: 1-800-347-9252 | 1 (707) 937-0088 | Fax: 1 (707) 937-3620
Email: Innkeeper@aubergemendocino.com
Website: http://www.aubergemendocino.com

Source: Rachel's Inn (now called Auberge Mendocino)
Date: August 14, 2003


Reviewer: Sheri Brandt
This recipe is fantastic! I used pure Cocoa and Belgian White Chocolate Chips. This loaf turned out very moist and very tasty! This is now my favorite Zucchini Bread recipe.

Reviewer: Brenda Martin
Fabulous -- just made it tonight! It's the 3rd one I've tried, and I like it the best. Very chocolaty.

Reviewer: Sherry Waldman
From a much admired home baker--This is always gobbled up, down to the last crumb. A perfect balance of chocolate and milder ingredients.

Reviewer: diana
I have made several quick breads from your quick breads menu. The chocolate zucchini bread is my most requested dessert during the holidays. My family, friends and neighbors love it!

Reviewer: Tammy
Absolutely THE BEST Choc Zucc Bread recipe ever! :) Thanks so much for sharing! :)


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