I discovered chocolate zucchini bread one summer day when I thought I had enough bananas for a quick bread and didn't, but instead had a big haul of zucchini from the family vegetable garden. I'm a huge fan of bread pudding but have never made it, so I thought, hmmm... If you can make a bread, you can make a bread pudding right? I adapted this recipe for pumpkin bread pudding from Smitten Kitchen and added in the basics of my chocolate zucchini bread recipe.
- 1 French baguette cubed (approx. 5 cups)
- 1 stick of unsalted butter
- 1 cup zucchini, peeled and grated
- 2 eggs plus 1 yolk
- 1 cup heavy cream
- ½ cup milk
- ½ cup sugar
- 1 cup mini semi-sweet chocolate chips
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees. Put stick of butter in 8-inch baking dish and put in oven to melt.
Put the zucchini in the blender or food processor and pulse until it's not that chunky.
Pull dish out of the oven and pour over the bread cubes in a large mixing bowl.
Whisk eggs and yolk together in another bowl. Add cream and milk then the sugar, chocolate chips, zucchini and vanilla. Mix together then pour over the bread.
The chocolate chips will have the tendency to fall to the bottom of the bowl, so keep slowly stirring and turning up the mixture until most of the liquid is soaked up by the bread and you can get an even coating and distribution of the chips.
Then spread the bread custard into the baking dish and bake for 30-35 minutes, until some of the top edges are a little toasted and the custard looks firm (though some liquid will be bubbling up on the sides).