Chocolate Zucchini Bread
Recipe from Penzey's Spices. Wonderful use for Zucchini.
| Amount | Description |
| 3 |
Egg
|
| 2 cups |
Sugar
|
| 2 cups |
Flour
|
| 1 tsp. |
Baking Soda
|
| 1 cup |
Oil Vegetable
|
| 1 tsp. |
Salt
|
| 1 tsp. |
Vanilla Extract
|
| 1 1/2 tsp. |
Cinnamon
|
| 2 TB |
Butter
|
| 2/3 Cup |
Chocolate chips semi-sweet
|
| 6 TB |
Cocoa Powder
|
| 2 tsp. |
Flour
|
| 2 Cups |
Zucchini
|
| 1 Cup |
Nuts Chopped (optional)
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Instructions:
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- Preheat oven to 350
- In a large mixing bowl, combine eggs, sugar, oil and Vanilla Extract. Mix until well blended
- In a small saucepan, melt 2 TB. butter, add 6 TB. Cocoa powder and belnd together until smooth. Set aside to cool.
- Peel and grate the zucchini.
- Add zucchini and cooled cocoa mixture to the large mixing bowl (from step 2) and blend well.
- In a separate bowl, mix together the flour, baking soda, salt, and Cinnamon.
- Add dry ingredients to the batter. Sitr only enough to blend all the dry ingredients.
- In another small bowl, coat the chocolate chips with 2 tsp. flour. This helps prevent them from sinking to the bottom of the pan.
- Add the flour-coated chocolate chips to the batter.
- Spoon the batter into two generously greased and floured 9x5x3 loaf pans.
- Bake for 60-70 minutes or until a toothpick inserted in the middle comes out clean.
- Cool in the pans for 5-10 minutes.
- Remove from pans and continue to cool on a wire rack.
Yields Two Loaves. 
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Originally from: |
Bob's Kitchen
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Prep Time:
(In Minutes) |
30
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14 Ingredients retrieved.
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| Created by:
bob, on:
9/2/2008 11:51:15 AM; Last Updated on:
9/2/2008 12:15:56 PM, by:
bob |