Friday, August 17, 2012

Chocolate Zucchini Bread

I was gifted a zucchini the other day. This wasn't just any zucchini, it was a monster. Serioulsy. It was bigger around and longer than my upper arm. After using the 2 cups required in this recipe is is about as long as my upper arm. I have a lot more baking to do it would seem.

Here's to hoping I can use up that whole zucchini before it goes to waste.

Yield: 2 loaves

2 1/2 cups flour
1/2 cocoa
1 1/2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
3/4 cup applesauce
3 eggs
2 tsp vanilla
2 cups shredded zucchini
3/4 cup mini chocolate chips

Preheat the oven to 350 degrees. If you are using a dark pan, preheat to 325. Grease two 8 x 4 bread pans and set aside.

In a medium bowl, mix together flour, cocoa, sugar, baking powder, baking soda, and salt. In another medium bowl, whisk together applesauce, eggs, and vanilla. Add to the flour mixture and mix until combined. Add the zucchini and chocolate chips. Pour into the prepared pans and bake for 55-60 minutes. Cool for about 10 minutes in the pan then remove from the pan and allow to cool on wire racks.

Source: adapted from Versatile Vegetarian

1 comment:

  1. Tiff, I usually am over my head with zucchini every year, what I have done is shred the remaining zucchini, put about 2 cups (most recipes call for 2 cups)in each freezer ziplock bag, put in the freezer and then you just thaw it out when ready for another zucchini project. It will keep for up to 3-4 months frozen. Hope this helps you.