2 (1 oz.) squares unsweetened chocolate (I substitute this with 6 Tablespoons cocoa powder plus 2 additional teaspoons vegetable oil)
3 eggs
2 C. white sugar
1 C. vegetable oil
2 C. grated zucchini
1 t. vanilla extract
2 C. all purpose flour
1 t. baking soda
1 t. salt
1 t. ground cinnamon
3/4 C. semisweet chocolate chips
Directions:
Preheat oven to 350 degrees F. Lightly grease 2 loaf pans (or about 5 mini pans).
In a large bowl combine eggs, sugar, oil, grated zucchini, vanilla and chocolate. Beat well. Stir in the flour, baking soda, salt and cinnamon. Hand mix in chocolate chips. Pour batter into prepared pans.
Bake for 60-70 minutes or until a toothpick inserted into the center of a loaf comes out clean. (60 minutes is perfect for the mini loaves, 65-70 is more accurate for a normal bread pan. It also depends on your oven.)
***Carley's tips:
1) When measuring the grated zucchini really pack it in, this is what gives the bread moisture, so don't be shy.
2) I have never cooked with chocolate squares and I probably never will. BUT if you choose to, you would melt the chocolate before adding it to the egg mixture. Otherwise use the conversion I have listed above with cocoa powder and oil.
3) Store the bread, really any bread, in a zip lock back after it has cooled down. This really helps keep the bread nice and moist and yummy! Enjoy!
2 comments:
Sounds delicious. Another tip for adding moisture is to substitute unsweetened applesauce in for the oil. (or 1/2 applesauce, 1/2 oil)
I can't wait to try this (I have zucchini in the freezer as we speak!)
This bread is so yummy!
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