Sunday, March 30, 2008

Chocolate Zucchini Bread

Chocolate Zucchini Bread

John's favorite quick bread ever is chocolate zucchini bread. This recipe from Crazy Plates, by Janet and Greta Podleski, is very tasty. There's applesauce in place of a lot of oil, and there's no milk (much to the delight of the lactose intolerant 12 year old). Just make sure to use dark chocolate chips, then. Mmm! What a fun way to eat veggies!

The biggest bonus? It's chocolaty, moist, and delicious. So much so that this recipe makes 2 loaves. You'll need them.

Adapted from Crazy Plates

2 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
3/4 tsp salt
1 1/2 cups sugar
3 eggs
1/2 cup unsweetened applesauce
1/3 cup vegetable oil
2 tsp vanilla
2 cups packed, grated zucchini
1/2 cup mini chocolate chips

Pre-heat oven to 350 F and butter two 8x4 inch loaf pans. Set aside.

In a large bowl, combine four, cocoa, baking powder, baking soda, cinnamon, and salt. Set aside.

In a separate bowl, whisk together the eggs, sugar, applesauce, vegetable oil, and vanilla. Stir in the zucchini. Pour the egg mixture into the dry ingredients and stir until just combined. Fold in the chocolate chips.

Divide the batter between the two loaf pans. Bake for 50 minutes, or until a skewer inserted in the middle comes out fairly clean (some melted chocolate from the chips is okay). Cool 5 minutes in the pans before you turn them out and let cool on a rack.

Makes 2 loaves.
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