Chocolate Zucchini Bread
This is a delicious, light (not lite) recipe. It's sweet, but not heavy-tasting. Chocolate chips might be fun; I didn't add those to this batch. Instead of two regular sized loaves, I made one regular and three small loaves. I'll freeze at least two of the little ones for later. Use a good quality cocoa; it makes a difference.
Chocolate Zucchini Bread
makes 2 loaves
Beat together:
1/2 cup butter or margarine
2 cups sugar
3 eggs or 3/4 cup egg substitute
2 teaspoons vanilla
3 cups grated zucchini
1/2 cup milk
Sift and add:
2 cups all-purpose flour
1 1/2 cup wheat flour
1/2 cup cocoa
3 teaspoons baking powder
2 teaspoons salt
1 teaspoon cinnamon
Pour into two greased loaf pans. Bake at 350 degrees F for 50-60 minutes.
Stumble It!
Chocolate Zucchini Bread
makes 2 loaves
Beat together:
1/2 cup butter or margarine
2 cups sugar
3 eggs or 3/4 cup egg substitute
2 teaspoons vanilla
3 cups grated zucchini
1/2 cup milk
Sift and add:
2 cups all-purpose flour
1 1/2 cup wheat flour
1/2 cup cocoa
3 teaspoons baking powder
2 teaspoons salt
1 teaspoon cinnamon
Pour into two greased loaf pans. Bake at 350 degrees F for 50-60 minutes.
Don't tell the Boyz; I added wheat germ and flax seed. This sweet treat actually has fiber. Shh.
Labels: garden, kitchen stories
Stumble It!
posted @7:09 AM
2 Comments:
I bet it tastes like dessert.
I like using the smaller loaf pans for the freezer, too . . . it's a good treat for next week or next month.
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