Tuesday, August 17, 2010

Chocolate Zucchini Bread

Hey all! Its garden season! Which can only mean that it is stupid hot outside and that you can bake anything by simply going into your (or your parents, or your friends etc) garden and picking your main ingredient :)
I tasted chocolate zucchini bread for the first time last year. It was like biting into a huge soft chewy melted chocolate bar. I mean seriously, what could be better than that! And!!! It is healthy! ha!! Check it out cupcakes...make this recipe and then invite me over for a piece ;)

Chocolate Zucchini Bread (adapted from Eating Well)

1/2 cup chopped walnuts - optional (i opted against this step)

1 cup all-purpose flour

1 cup whole-wheat flour

1/4 cup unsweetened cocoa
1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 large eggs, lightly beaten

1 cups sugar

3/4 cup applesauce

1/4 cup canola oil

1 teaspoon vanilla extract

1 ounce unsweetened chocolate, melted

2 cups grated zucchini, (1 medium)

3/4 cup mini-chocolate chips


1.Preheat oven to 325°F. Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.

2.Spread walnuts in a pie pan and bake until fragrant, 5 to 7 minutes. Set aside to cool. (if using)

3.Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl.

4.Whisk eggs, sugar, applesauce, oil, vanilla and melted chocolate in another large bowl until blended. Add to the dry ingredients and stir with a rubber spatula until just combined. Fold in zucchini and chocolate chips. Spoon the batter into the prepared pans, smoothing the tops.

5.Bake the loaves 45 to 55 minutes, or until the tops are golden and a skewer inserted in the center comes out clean. Let cool in pans on a wire rack for 10 minutes. Invert onto rack and cool completely.
This makes 2 loaves and only gets better as it sits so wrap one up and give it to your favs!
smooches! gigi

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