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Baby girl gave me another recipe to bake and it does not fall into the “healthier” category. No worries, it’s OK to take a walk on the full fat and sugar wild side as long as you don’t eat the whole thing. Zucchini is a small summer squash which has the shape of the cucumber and is available in three colors namely, light green, yellow and green. It contains vitamin A, folate and potassium. It’s also a good source of vitamin C, and is said to be an effective remedy for asthma. Rumor has it that eating zucchini can also aid in the prevention of multiple sclerosis and colon cancer. Who knew? Though biologically zucchini is a fruit, it is used as a vegetable and is a main ingredient in salads.
It’s supposed to be Chocolate Zucchini bread but the taste and texture is more like a cake which is alright by me. The other cool thing about this recipe is that this time of year zucchini is in full abundance. It’s not unusual in the workplace to find zucchini as big as a football in the break room at work or on your doorstep. If you have a neighbor (hopefully friendly and generous) with a garden you may be in luck. This cake is dense and very chocolaty so a little dab will do ya. If you’re interested in a healthier version, shout me a holler and I’ll revamp the recipe for you.
3 eggs
2 cup sugar
1 cup canola oil
1 tsp vanilla
2 cup zucchini
3 cups flour
1 tsp salt
¼ tsp baking powder
1 tsp baking soda
4 oz unsweetened baking chocolate
1 tsp cinnamon
1 c chopped walnuts
Peel, seed, and grate zucchini. I was a little bummed that the zucchini had to be peeled, but it’s all good. Melt chocolate. The microwave works great for this at 45 second intervals. Beat eggs and add sugar and oil. Beat well. Stir in chocolate, vanilla, and zucchini. Sift dry ingredients together. Stir into other mixture. Add nuts. Pour into 2 well greased loaf pans, 9 x 5 x 2 inch. Bake at 350 ° for 50-65 minutes (glass pans), 50-75 minutes (metal pans). Bread will split on top and pull away from sides of pan when done. Cool 15-20 minutes before turning out onto rack. Freezes well. I sprinkled some powdered sugar on top. What the heck, what’s a little powdered sugar between friends? Enjoy!
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Chocolate Zucchini Bread
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Category: Recipes
Prep Time: Cook Time: Total Time:
Baby girl gave me another recipe to bake and it does not fall into the “healthier” category. No worries, it’s OK to take a walk on the full fat and sugar wild side as long as you don’t eat the whole thing. Zucchini is a small summer squash which has the shape of the cucumber and is available in three colors namely, light green, yellow and green. It contains vitamin A, folate and potassium. It’s also a good source of vitamin C, and is said to be an effective remedy for asthma. Rumor has it that eating zucchini can also aid in the prevention of multiple sclerosis and colon cancer. Who knew? Though biologically zucchini is a fruit, it is used as a vegetable and is a main ingredient in salads.
It’s supposed to be Chocolate Zucchini bread but the taste and texture is more like a cake which is alright by me. The other cool thing about this recipe is that this time of year zucchini is in full abundance. It’s not unusual in the workplace to find zucchini as big as a football in the break room at work or on your doorstep. If you have a neighbor (hopefully friendly and generous) with a garden you may be in luck. This cake is dense and very chocolaty so a little dab will do ya. If you’re interested in a healthier version, shout me a holler and I’ll revamp the recipe for you.
3 eggs
2 cup sugar
1 cup canola oil
1 tsp vanilla
2 cup zucchini
3 cups flour
1 tsp salt
¼ tsp baking powder
1 tsp baking soda
4 oz unsweetened baking chocolate
1 tsp cinnamon
1 c chopped walnuts
Peel, seed, and grate zucchini. I was a little bummed that the zucchini had to be peeled, but it’s all good. Melt chocolate. The microwave works great for this at 45 second intervals. Beat eggs and add sugar and oil. Beat well. Stir in chocolate, vanilla, and zucchini. Sift dry ingredients together. Stir into other mixture. Add nuts. Pour into 2 well greased loaf pans, 9 x 5 x 2 inch. Bake at 350 ° for 50-65 minutes (glass pans), 50-75 minutes (metal pans). Bread will split on top and pull away from sides of pan when done. Cool 15-20 minutes before turning out onto rack. Freezes well. I sprinkled some powdered sugar on top. What the heck, what’s a little powdered sugar between friends? Enjoy!
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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