Wednesday, August 10, 2011

Chocolate Zucchini Bread

I was looking for a way to use up the zucchini we had from our garden and came across this recipe. I have modified it some to make it the way I like it. It is a good way to add some veggies to your family's menu, and it is a pretty good bread. This recipe is not the original as I have changed some of the ingredients to make it the way I like it.

Chocolate Zucchini Bread

3 eggs
1 cup olive oil
1/2 cup applesauce
2 cups sugar (or you can use Rapadura)
1 Tablespoon vanilla
2 cups zucchini, peeled and grated (about 1 medium)
2 1/2 cups unbleached flour (or you can use half wheat with this)
2/3 cup baking cocoa
1/2 teaspoon real sea salt
1 teaspoon baking soda
1 teaspoon cinnamon (optional)
1/4 teaspoon aluminum-free baking powder
1/2 cup chocolate chips
1/2 cup chopped walnuts or pecans

Preheat oven to 350F degrees.
In a medium bowl, combine the flour, cocoa, salt, baking soda, baking powder, and cinnamon, if used.
In a large mixing bowl, beat eggs, olive oil, applesauce, sugar, and vanilla together. Stir in zucchini. Add the dry ingredients and blend well. Stir in chocolate chips and nuts. Pour into two 8" x 4"  greased pans. Bake at 350 degrees for 40 minutes, or until toothpick inserted in middle comes out clean. Allow to rest for 5 minutes before turning out onto a wire rack to cool. Once cooled, wrap in plastic wrap or foil and allow to set overnight or for 8 hours. This freezes well.
*This can also be made into muffins, a Bundt pan, a 13" x 9" pan, or smaller loaf pans. Adjust cooking times.

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