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Wednesday, January 27, 2010

Chocolate Chip Zucchini Bread


The F&P farm had lots of zucchini last season and we had do come up with creative ways to use the overflow. Any food that includes chocolate is a good idea and hence the recipe below. It's especially good served warm with a cold glass of milk. And, it freezes well too...if you have any leftovers.

Chocolate Chip Zucchini Bread

  • ¾ C sugar
  • 3 tbsp vegetable oil
  • 2 large eggs
  • 1 C applesauce
  • 2 C all-purpose flour
  • 2 tbsp unsweetened cocoa
  • 1 ¼ tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 1 ½ C finely shredded zucchini (about 1 medium)
  • ½ C semisweet chocolate chips
  • cooking spray

Preheat oven to 350.
  1. Place first 3 ingredients in a large bowl. Beat with a mixer at low speed until well blended. Stir in applesauce.

  2. Lightly spoon flour into dry measuring cup, level with a knife. Combine flour and next 4 ingredients stirring well with a whisk.

  3. Add flour mixture to sugar mixture, beating just until moist. Stir in zucchini and chocolate chips.

  4. Spoon batter into 9x5 in. loaf pan coated with cooking spray. Bake at 350 F for 1 hour or until a wooden pick inserted in center comes out almost clean.
Cool in pan 10 minutes on wire rack, remove from pan and cool completely on wire rack. Yield 16 servings

1 comment:

Grenville T. Boyd said...

It's not to bad with afternoon coffee while you wait for the fresh (had to smack it)French bread to cool...

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