Friday, September 18, 2009

Chocolate Zucchini Bread

Chocolate Zucchini Bread
This recipe is from "Brilliant Food Tips and Cooking Tricks, "
by David Joachim
Chocolate yes, but with the zucchini I was skeptical!...
Turned out very good! Shhh don't say a word about the zucchini
and the kids wont even know!..
1 1/2 Cups shredded zucchini
2/3 Cup sugar
1/4 Cup milk
1 Egg
2 T Oil
2 T honey
1 tsp. Vanilla extract
1 tsp. Ground cinnamon
1/2 tsp. Ground cloves
1 1/3 Cups flour
3/4 tsp. Baking powder
1/2 tsp. Baking soda
1/8 tsp. Salt
1/2 Cup unsweetened cocoa
1/2 cup mini chocolate chips
Powdered sugar, optional

Preheat oven to 350 degrees. Grease a 9-by-5-inch loaf pan. Pat shredded zucchini dry with paper towels. In a bowl, combine sugar, milk, egg, oil, honey, vanilla, cinnamon and cloves.
In a large bowl, whisk together flour, baking powder, baking soda, salt and cocoa. Add the zucchini, milk mixture and the mini chips to the flour. Stir just until moistened (lumps are OK).

Scrape into loaf pan and bake until a wooden pick inserted in center comes out clean, 35-40 minutes. Cool in pan 10 minutes. Remove and cool completely on a rack. Sprinkle with powdered sugar on top.
***Note: This recipe also works for a dozen muffins --bake at 350 degrees for 25 minutes. For regular zucchini bread, omit the cocoa and mini chips.
Serves 16
This recipe Is a Keeper!...

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