Friday, September 3, 2010

Chocolate Zucchini Bread

Chocolate Zucchini Bread Recipe   Photo from EatingWell.com

Well, I wanted to post my own picture of this one, but it was gone before I had a chance to snap one.  Two out of my three kids loved it, so I would call it a winner.  Here's a link to EatingWell.com for the complete original recipe.  I decided to cook mine in a silicone bundt pan, rather than 2 loaf pans, and it turned out beautifully.  My daughter said it looked like a giant chocolate doughnut.  The chocolate chips made this a little more decadent, but it's still pretty healthy.  Enjoy!

Chocolate Zucchini Bread 

source: EatingWell.com

Ingredients:

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 1/2 cups sugar
3/4 cup unsweetened applesauce
1/4 cup canola oil
1 teaspoon vanilla extract
1/3 cup chocolate chips
2 cups grated zucchini, (1 medium)

Directions:

Preheat oven to 325°F.  Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray. (I used 1 bundt pan).

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

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

Bake the loaves 55 to 60 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.

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