23 July 2014

Double Chocolate Zucchini Bread

Photo provided by King Arthur Flour  --  No one will ever guess there's zucchni in this Double Chocolate Zucchini Bread.
Photo: King Arthur Flour

From Denny:  Summer time and the zucchini are multiplying like rabbits in our gardens!  Zucchini bread is always welcome just plain but how about "gilding the lily"?  Add some cocoa, chocolate chips and espresso powder to put it over the top.

Quick breads like this recipe are always welcome for the holidays or when you want something special - but not complicated or too demanding of your time and effort.  Like most quick breads this one is an easy recipe to make.  While this delicious bread bakes just sit down, relax and tour through your favorite collected old cookbooks or breeze through some interesting online recipe databases.  Works for me!


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Double Chocolate Zucchini Bread


From:  King Arthur Flour - follow this link if you desire measurements in ounces and grams.

DAIRY FREE
Hands-on time:
Baking time:
Total time:
Makes: 1 loaf (8.5" x 4.5") 

Ingredients:

2 large eggs
1⁄3 cup honey
1/2 cup vegetable oil
1/2 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon espresso powder, optional
1⁄3 cup all-purpose baking cocoa or Dutch-process cocoa
12⁄3 cups unbleached all-purpose flour
2 cups shredded, unpeeled zucchini, gently pressed
1 cup chocolate chips

Directions:

1. Preheat the oven to 350 degrees; lightly grease an 8.5" by 4.5" loaf pan.

2. In a large mixing bowl, beat the eggs, honey, oil, sugar and vanilla until smooth.

3. Add the salt, baking soda, baking powder, espresso powder, cocoa and flour, mixing until well-combined.

4. Stir in the zucchini and chocolate chips.

5. Pour the batter into the prepared pan.

6. Bake the bread for 65 to 75 minutes, until the loaf tests done. (A toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips.)

7. Remove the bread from the oven and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack. Cool completely before slicing; store well-wrapped, at room temperature.


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