Chocolate Zucchini Bread
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Yields:
-
2 loaves
ingredients
- 3 large eggs
- 2 cups sugar
- 1⁄2 cup peanut oil or 1/2 cup canola oil
- 1⁄2 cup applesauce
- 1 teaspoon pure vanilla extract
- 2 tablespoons butter
- 6 tablespoons unsweetened cocoa powder
- 2 cups packed zucchini, grated, about 4 medium zucchini (see note*)
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1⁄2 teaspoons ground cinnamon
- 3⁄4 cup semi-sweet chocolate chips
- 2 teaspoons flour
- 2 cups chopped nuts, to taste (highly desirable) (optional)
directions
- Note*: grate zucchini and squeeze in paper towels to extract as much juice as possible before measuring. Preheat oven to 350°F.
- In a large mixing bowl, combine eggs, sugar, oil, apple sauce, and vanilla extract, and mix until well blended.
- In a small saucepan, melt 2 Tbsp butter, add 6 Tbsp cocoa powder, blend together until smooth, and set aside to cool.
- If desired, peel the zucchini (we don't), grate it, and squeeze out and discard as much juice as you can before measuring.
- Add zucchini and cooled cocoa mixture to the large mixing bowl, and blend well.
- Sift together the 2 cups flour, baking soda, salt, and cinnamon.
- Add dry ingredients to the batter, and stir only enough to blend in all the dry ingredients; do not over-mix.
- In another small bowl, coat the chocolate chips with the 2 Tsp flour.
- This helps prevent them from sinking to the bottom of the pan.
- Stir the flour-coated chocolate chips into the batter.
- Spoon the batter into 2 generously greased and floured 9x5x3-inch loaf pans, and bake for 60-70 minutes or until a toothpick inserted in the middle comes out clean.
- Cool in the pans for 5-10 minutes, remove from pans, and continue to cool on a wire rack.
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RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!