The Woodland Park Farmers’ Market has been a staple of summer in Teller County, Colorado, since the market’s inception in 1991. The market has seen tremendous growth in its 23-year history. It is now home to roughly 100 vendors, which include large farms, craftspeople, and entrepreneurs who produce goods from their homes utilizing Colorado’s Cottage Food Act. (The 2012 act modified the definition of retail food establishment in the state’s Food Protection Act.)
This recipe is from Swift Kick Foods owned by Sara Higgins. It has been a favorite recipe in her home for many years and puts a healthy, chocolate twist on traditional zucchini bread.
Swift Kick Foods Chocolate Zucchini Bread
(Makes 1 loaf)
- 1 egg
- ½ cup vanilla yogurt
- ¼ cup canola oil
- 1 ½ cups grated zucchini, squeezed and drained
- ¾ cup rapadura, sugar or other sweetener
- ½ cup all-purpose flour
- 1 cup whole wheat flour
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup chocolate chips (if desired)
- ½ cup chopped nuts (if desired)
- Preheat Oven to 350°F
- Grease a 9” x 5” bread pan or an 8” x 8” square pan
- Combine in large bowl: egg, vanilla yogurt, and canola oil.
- Add grated zucchini and sweetener and mix together.
- Sift together flour, cocoa powder, baking soda, salt, and cinnamon. Then combine dry mixture and liquid ingredients with a few swift strokes.
- If using, stir in chocolate chips and nuts.
- Pour batter into prepared pan.
- Bake 50–70 minutes for bread pan, 30–40 minutes for square pan until done. (Or when cake tester/toothpick inserted into bread’s center comes out clean.)
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