Friday, September 14, 2012

Foodie Friday: Paula's Chocolate Zucchini Bread in a Mason Jar

My friend Paula is one of the best cooks ever. She and her family eat gluten-free which is a double bonus for me since many nights she brings me dinner at play rehearsal. This bread is SO amazing it is like having the best chocolate cupcake ever but with a full serving of veggies!


  • 2 c shredded zucchini
  • 3 eggs
  • 1 1/2 to 2 c white sugar
  • 2 tsp vanilla
  • 2 cups flour (for gluten free, add 1 tsp xanthan)
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 3/4 c veggie oil
  • 3/4 c cocoa powder
  • 1 c chocolate chips


  • Preheat oven to 325.
  • Grease either 2 loaf pans or six wide mouth pint mason jars.
  • Mix all ingredients until just blended.

  • Scoop into jars until about half full (about 3 scoops), making sure to wipe clean the edgles of each jar.
  • Place loaf pans or jars DIRECTLY on the oven rack. 
  • Bake 45 min-1 hr, depending on your oven.

After cooling, jars may be sealed with lids and stored in the pantry for several days, given as gifts, or frozen. I froze half of mine (I also made a basic banana bread with blueberries added). They froze VERY well, defrosted like a dream, and tasted just as wonderful!

No comments:

Post a Comment