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In the Kitchen on the Weekend: Chocolate Zucchini Bread - WCAX.COM Local Vermont News, Weather and Sports-

In the Kitchen on the Weekend: Chocolate Zucchini Bread

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BURLINGTON, Vt. -

CHOCOLATE ZUCCHINI BREAD

Yield: 

1 very large loaf, or 2 smaller loaves

Ingredients:

2 1/2 cups flour

1/3 cup cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup brown sugar

1 3/4 cup sugar

1/2 cup vegetable or canola oil

2 eggs

1/2 cup sour milk*

1 teaspoon vanilla extract

2 cups shredded zucchini, packed

1/2 cup chocolate chips

Process: Preheat oven to 325 degrees. Grease and flour your loaf pan(s). In a bowl mix together the flour, cocoa powder, baking powder, baking soda, and salt (the dry ingredients), then set aside. In another large bowl whisk together the oil, sour milk, eggs and vanilla extract (the wet ingredients). Then add the sugar and brown sugar to the wet ingredients until well combined. Next add the dry ingredients to the wet ingredients, mixing until combined. Lastly stir in the shredded zucchini and the chocolate chips. Pour mixture into loaf pan(s), and sprinkle with additional chocolate chips if you like. Then bake for 60 minutes to 75 minutes, or until a toothpick comes out cleanly when inserted into the center. Remove bread from loaf pan (after cooling for a bit), and enjoy.

Notes: If you like a spice-type cake you can also add 1/2 teaspoon cinnamon and 1/2 teaspoon clove to the dry ingredients. This recipe doubles very well. Zucchini bread freezes well too-- simply wrap it in plastic wrap and put it in a ziploc bag.

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