Food Corner


by Paul Cormier, Salamanders of Kemptville

Our gardens have had a bit of a rough time this year, what with hot weather and low rainfall (not to mention the occasional visits by the deer and rabbits). However, it will soon be time to harvest the wonderful and versatile Zucchini. In our family, we like to bake up several Chocolate Zucchini Loafs, slice them in half, wrap them in plastic then in foil, and freeze them to enjoy over winter, particularly during the festive season.

Mind you, it is quite correct to chomp down a few slices right out of the oven. If the kids or grandkids are still at home, they will enjoy getting involved. The odour from the oven is heavenly and the result always gratifying.

Chocolate Zucchini Loaf:

2 1⁄2 cups of flour
1⁄2 cup unsweetened cocoa powder
2 1⁄2 teaspoons of baking powder
1 1⁄2 half teaspoons of baking soda
1 teaspoon of salt
1 teaspoon of cinnamon
3⁄4 cups of margarine
2 cups of white sugar
3 eggs
2 teaspoons of vanilla
1⁄2 cup milk
3 cups of shredded zucchini
1 cup chocolate chips

Preheat oven to 350 degrees. Sift together the flour, cocoa powder, baking powder, bak- ing soda, salt and cinnamon. Cream together the margarine and white sugar. Add the eggs and vanilla. Mix dry ingredients into creamed mixture alternately with 1⁄2 cup milk. Stir in 3 cups of shredded zucchini and 1 cup chocolate chips. Pour into 2 greased loaf pans (we prefer glass). Bake for one hour or until cake tester comes out clean.

By the way, some folks like to serve this loaf with some cream cheese icing. This is a bit like gilding the lily, since it is pretty well good as is, but “fill yer boots” if you’ve a mind to.

All the best and please stay in touch at


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