The 2024 Paris Olympic village had the chocolate muffin, and Vermont has a surplus of zucchini. This does not exactly sound even, or the same thing, but stick with us. Thankfully this abundance of zucchini can be shredded and folded into a batter for a fudgy chocolate zucchini bread that satiates our chocolate cravings and settles our feelings of missing out on Olympic pastries.
We give this chocolate zucchini bread even more of a New England edge with the use of maple. Using maple sugar instead of cane sugar offers baked goods a richer flavor and a bolder bite. In the case of this chocolate zucchini bread, maple sugar offers a wholesome baseline of sweetness. But it’s the chocolate that takes the cake.
Chocolate is the star while maple sugar and zucchini take wholesome supporting turns. The zucchini melts into the chocolate canvas. Each slice of the bread is more like cake than anything else. The melted bits of chocolate chips add a burst of chocolate to each bite. You’ll start to wonder if there’s actually a medium sized zucchini hidden somewhere amidst the fudge. (There is! And its moisture is an important part of the recipe!)
As far as zucchini recipes go, we give this one Gold!
