Chocolate Zucchini Bread
Posted by Danielle Bean in Food on Thursday, August 14, 2008 12:41 PM
Do you have zucchini? You must have zucchini. Even if you don’t grow your own, chances are you know someone who is looking to unload a squash or two this time of year.
This bread we baked yesterday was a yummy treat. It’s a very easy recipe that’s perfect for pint-sized bakers. In fact, 6-year-old Stephen handled it pretty well by himself, with only minimal supervision.
But now for the important information—Just between you and me, here’s a little secret: This is actually a moist and delicious chocolate cake. You heard me—chocolate cake.
The name of the recipe, however, is much more virtuous than that: Chocolate Zucchini Bread. Not cake mind you, but bread. And the zucchini part means that it’s loaded with vitamins and minerals found only in healthy green vegetables. So there you go. A present from me—have your cake and your health food too. Enjoy!
CHOCOLATE ZUCCHINI BREAD
2 (1 ounce) squares unsweetened chocolate
3 eggs
2 cups white sugar
1 cup vegetable oil
2 cups grated zucchini
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup semisweet chocolate chips
Preheat oven to 350 degrees. Grease and flour two 9x5 inch loaf pans. In a bowl, microwave chocolate until melted (about 1 minute on high). Stir until chocolate is smooth. In a large mixing bowl, combine the eggs, sugar, oil, zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips and pour into prepared loaf pans. Bake for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
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