Green and Gold Chocolate Zucchini Bread

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Yes, I’m in denial. As a Green Bay native growing up just a mile from Lambeau Field, it’s hard to accept that the Packers aren’t in the Super Bowl this year. What else can a devoted Packer fan do…but bake??? This colorful bread contains both yellow and green zucchini, a mix of our summertime bounty harvested from our modest 9×9 backyard garden, shredded and frozen for later use. If you don’t have yellow zucchini, plain old green will work just fine. If I have a ripe banana handy, I typically add that, too, which adds a bit more flavor and sweetness without added sugar.

To start, I thaw the zucchini. You’ll need about 2 – 3 cups for this recipe. I typically freeze it in 2 cups increments, which is about the amount that will fill a sandwich bag. When you thaw it, you’ll need to drain off the juice, and you’ll only get about 1 ½ cups out of each bag when thawed…so, use two bags. If you’re using fresh zucchini, 2 or 3 shredded cups will work fine.


3 eggs
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup vegetable oil
1/2 applesauce
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup chocolate chips
3 teaspoons vanilla extract
3 teaspoons cinnamon
1 teaspoon salt
3 cups grated zucchini
1 ripe banana (optional)

Preheat oven to 325 degrees. Mix flour, salt, sugars, baking powder, baking soda, and cinnamon in a large bowl. Add eggs, oil, applesauce, and vanilla. Mix well. Mash banana and add to bowl. Strain excess liquid from zucchini and add to bowl. Stir well. Pour batter into two greased loaf pans. Sprinkle chocolate chips on top. (Don’t mix the chocolate chips in, as they will sink to the bottom.) Bake for 50 – 60 minutes until a toothpick tests clean. Wrap loaves in plastic wrap, once completely cooled, and seal inside a gallon-sized resealable bag. Save one loaf to eat immediately and freeze the other for later.


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