Saturday, July 30, 2011

Chocolate Zucchini Bread

This bread is easy, delicious, and a nice answer to any extra zucchini laying around!  I made two loaves to give away, but the smell remaining in the house made me wish I had some for myself, so I made two more loaves.  I meant to give one of those loaves away, but it never actually happened.... oops.  My kids loved this and ate a ton of it.  It's very good warm, and after it cools off, it's good plain or with butter.  I made some changes to the recipe to make it a little more healthy.  Also, zucchini shreds very nicely in a standard food processor.
Chocolate Zucchini Bread
adapted from Allrecipes

2 cups all-purpose flour
1 cup whole wheat pastry flour or regular whole wheat flour
1/4 cup unsweetened cocoa powder
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 3/4 cups white sugar
3 eggs
1/2 cup canola oil
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
2 cups shredded zucchini (leave the peel on!)
1 cup coarsely chopped walnuts
1 cup mini semisweet chocolate chips

1.  Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.  (Flour the bottom so it doesn't stick).                 

2.  In large bowl, combine flours, cocoa, cinnamon, baking soda, baking powder and salt, mix well. In separate bowl, combine sugar and eggs, beat until well blended. Add oil, applesauce, and vanilla; beat until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in nuts and chocolate chips. Spoon evenly into loaf pans.              

3.  Bake in preheated oven for 40 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove bread from pans; cool completely on wire rack.     
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