>> Wednesday, July 29, 2009
I LOVE summer for the fresh vegetables grown in your garden. My garden is nothing to write home about, but every year we seem to be able to grow an adequate amount of zucchini and tomatoes (my two favorite garden veggies). After making stir fry, zucchini & eggs (a family favorite--try it, you will be amazed at how good it is), putting zucchini in soups and pastas, etc...I was ready for something sweet. I love the traditional zucchini bread with cinnamon, but last night wanted something chocolatey. This bread hit the spot (although I would put even more chocolate chips in it next time :)
Here is a great, moist chocolate zucchini bread recipe:
3 cups all-purpose flour (I used 1 c. wheat flour)
1/4 cup unsweetened cocoa powder
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups white sugar
1 cup vegetable oil (I used 1/2 oil and 1/2 applesauce)
2 teaspoons vanilla extract
2 cups shredded zucchini
1 cup semisweet chocolate chips (or more)
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt, mix well. In separate bowl, combine sugar and eggs, beat until well blended. Add oil 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.
Bake in preheated oven for 55 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.