Tuesday, September 8, 2009

Chocolate Chocolate Chip Zucchini Bread

My husband hates zucchini. I love zucchini. Just not enough to eat the 2 foot long zucchini that my parents sent home with me all by myself. In trying to figure out just how to make that big zucchini disappear, I stumbled upon a delicious sounding recipe on Our Best Bites. Below is the recipe, with a few adaptations. I have to say, it was wonderful! Corey devoured it, and that is saying something considering it has zucchini in it! It is perfectly moist and has a nice balance between the chocolate and cinnamon. If you don't like chocolate and cinnamon together, feel free to leave the cinnamon out.

Chocolate Chocolate Chip Zucchini Bread

2 1/4 c. flour
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 tsp. baking soda
6 Tb. unsweetened cocoa powder
1/2 cup vegetable oil
1 cup white sugar
1/4 cup brown sugar
3 large eggs
1 Tb. vanilla
1/2 c. sour cream
2 c. very finely shredded zucchini
1/2 cup applesauce
3/4 cup mini chocolate chips
1/2 cup toasted walnuts or pecans (optional)

2 Tb. brown sugar
2 Tb. white sugar
1/2 tsp. cinnamon

1. Preheat oven to 350 degrees. Spray 2 large (8-9") loaf pans or 5 miniature (4") loaf pans with cooking spray.
2. Beat oil, sugars, and eggs for 1 - 2 minutes or until well combined and slightly fluffy. Add sour cream and vanilla and mix.
3. Stir in zucchini, making sure that it is well incorporated throughout the batter.
4. Add flour, cinnamon, salt, baking soda, and cocoa powder. Mix until well blended. Stir in chocolate chips and nuts, if desired.
5. Divide batter evenly among pans. Combine topping ingredients in a separate bowl and sprinkle evenly over the top of the batter.
6. Bake for 40 - 45 minutes (miniature pans) or 50 - 60 minutes (large pans). Cool 2 minutes, then invert onto cooling rack to cool completely. Serve warm with a glass of cold milk!

1 comment:

Berrybritt said...

I get so excited when I see you have posted a new recipe! Keep them coming!

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