Chocolate Kahlua Zucchini Bread

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Kahlua-Chocolate-Zucchini-Bread.jpgInstead of cooking up a healthy minestrone with zucchini my friend Cathi grew in her garden, I baked a boozy Chocolate Kahlua Zucchini Bread. It’s already wrapped up (minus two slices) for my upcoming weekend at Camp GetAway… definitely a grownup snack, but of course, this is a grownup getaway.

There will be eighty of us there doing kid-like things: tie dye, archery, crafts, sing-alongs, dance class, hikes, s’mores.  Plus big girl treats – yoga, massage, facial, manicure, pedicure, tearing recipes out of magazines, savoring fresh coffee someone else brewed, wine tasting (thanks to Mad Housewife Wines), sitting under pines, and a whole lotta talking. Women like to talk. We have things to hash out, and it’s therapeutic to be with a big group of gals who aren’t in your regular circle. (Things discussed don’t come back to bite you).

Why go to camp as a grownup?  One of my favorite movies as a kid was Parent Trap with Hayley Mills — looked soooo fun, no matter the drama between two identical-looking strangers. THAT’S the magic! I eagerly attended camp once at age 10. The next time was in my 50s. Still a blast!  Yup, I’m the Fearless Leader of THIS camp, as well as Camp Blogaway Bootcamp for Food & Recipe Bloggers.

The Kahlua bread is something to munch on while we set up.  Why do I say it’s a grownup food? A half cup of Kahlua in one loaf is why! If you love the taste of Kahlua, this is for YOU. Not something to serve the kiddies. Bring it to work. Bring it to a dinner party. Bring it to a bridal shower. Bring it to Camp GetAway.

Chocolate Kahlúa Zucchini Bread

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (8 tablespoons) unsalted butter, room temperature
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 cup Kahlúa
  • 1 cup shredded zucchini
  • 1 3-oz. bar Sharffen Berger Extra Dark Fine Artisan Chocolate, chopped into 1/4 inch pieces

In a medium bowl, sift flour with soda and salt. Set aside. In large bowl of electric mixer, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, then Kahlúa. (Mixture may appear curdled). Add dry ingredients and mix on low speed just until blended. Stir in zucchini and chocolate pieces to distribute evenly. Pour into greased and floured 8 1/2×4-inch loaf pan. Bake at 350 degrees F, about 1 hour and 15 minutes, or until wood pick inserted in center comes out clean. Cool in pan 10 minutes. Turn out onto wire rack and cool completely. Makes 1 loaf.

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{ 6 comments… read them below or add one }

1 DesignsByJeri December 11, 2012 at 9:56 pm

I rarely see someone mention Scharffenberger chocolate. It is the best chocolate out there and made in the U.S., too. I can’t wait to try this recipe.
–plus I just received a bottle of Cinnamon Spice Kahlua from my husband and needed a yummy recipe to use it in 😉

2 Tori @ The Shiksa in the Kitchen October 6, 2011 at 9:57 pm

Okay, this cake sounds ridiculously good! Hope you had a fabulous time at camp. It sounds like just what I need right about now. I’m totally crashing Camp Getaway next year.

3 Stefanie October 6, 2011 at 8:28 pm

Kahlua in a quick bread! Genius!! And it’s coffee flavor… so that makes this a breakfast bread, right? 😉 Looks delicious!

4 Curt September 29, 2011 at 7:34 pm

Awesome! I’ll bet it’s quite tasty! Nothing like a loaf with a punch!

5 Mimi Avocado September 29, 2011 at 7:23 pm

Be still my heart, I have zucchini in my garden and Scharffen Berger in the pantry. Kahlua in the zucchini bread is beyond brilliant. Can’t wait to try it.

Wish I was coming to camp this weekend! Sounds like fun. I’ll be thinking of you as I sip my coffee and eat my Kahlua bread here at “Camp Avocado Ranch”.

6 Tracy September 29, 2011 at 6:45 pm

This sounds amazing! I love Kahlua so this is a must-try!

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