My family likes to bake. We also like to eat. Especially things of the chocolate-sorts. And it’s not like pulling teeth to get kids to eat chocolate, either.

I had a small family gathering this weekend and quickly whipped up these delicious, chocolate-y loaf cakes that were a huge hit with the kids–even though they had a secret ingredient: zucchini! And if I can get them to eat their veggies without any arguments or three-hour whiny dinners, well then I’ll take it. So, I’d like to share my favorite zucchini-filled chocolate dessert recipe.

This recipe is great for those of you who have a zucchini bush growing in your backyard and are getting kind of burned out on grilled or baked zucchini. Or, when your grandmother who also has a zuke bush growing manages to bring you over these puppies because they were “hidden in the back and thought you could use them.”

Well, thank you Nana. I did use them. I baked eight loaves using these and one from my garden. So, the neighbors and some relatives got to indulge in their own loaf! Side note, the loaves can be frozen, as well!

This recipe is easy to toss together, with the most work being put into grating the zucchini. Piece of cake. But don’t press out any of the water from the zucchini–it helps keep these loaves nice and moist. Make sure that when you are measuring the grated zuke, that you firmly press it into the measuring cup.

The zucchini is hardly noticeable, both in color and in taste, and you don’t feel so bad about giving your kids a nice thick slice!

Chocolate Zucchini Loaf Cakes (Makes 2)

2 1/2 cups all-purpose flour
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
3 eggs
1 cup canola oil
2 teaspoons vanilla
2 packed cups grated zucchini (don’t peel it)
1 cup quality semi-sweet chocolate chips

Preheat oven at 350 F. Spray two 9×5 inch pans with nonstick spray.

In a large bowl, stir together flour, cocoa, baking soda, baking powder and salt.

In a medium bowl, beat the sugar and eggs until light and fluffy. Add the oil and vanilla. Add to the dry ingredients along with the zucchini and chocolate chips. Stir just until combined, and divide between the loaf pans.

Bake for 50-60 minutes, or until the tops are cracked and springy to the touch. Begin checking it at about 40 mins. Let cool in the pans on a wire rack for 10 mins. Pull out of pans and cool on the racks completely.

Slice it up and enjoy! Rhonda Potteet

Recipe adapted from Babble