Monday, August 23, 2010

Chocolate Zucchini Bread

Don't you love how you can just throw the word 'bread' onto the end of a recipe and assume that it is good for you?
This little number should probably more appropriately be labeled as a 'cake'.
But it isn't my recipe so who am I to change things up?
Either way, it is decadent.
Chocolate Zucchini Bread
Recipe modified from Our Best Bites

2 c. flour
2 tsp. cinnamon
1/2 tsp. salt
1 1/2 tsp. baking soda
6 Tbsp. unsweetened cocoa powder
1/2 c. applesauce
1 c. sugar
1/4 c. brown sugar
3 eggs
2 tsp. vanilla
1/2 c. sour cream
3 c. grated zucchini
3/4 c. mini chocolate chips
2 Tbsp. brown sugar
2 Tbsp. white sugar
1/2 tsp. cinnamon
Preheat oven to 350 degrees.
Butter and flour 2 large loaf pans (or 3 medium, or muffin tins) and set aside.

Mix topping ingredients in a small bowl and set aside.

Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine; set aside.
With a stand or hand mixer beat applesauce, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.
Add vanilla and sour cream and mix until combined.
Gently stir in the grated zucchini.

Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.)
Add the remaining flour mixture to the batter and stir just until combined.
Add chocolate chips and stir to combine.
Divide the batter between two large bread pans.
Sprinkle topping over each.
Bake 2 large loaf pans for 50-60 minutes.
For 3 medium sized loaf pans bake for 35-40 minutes.
You can also make muffins,  Bake those at 375 for 15-18 minutes.

Let bread cool on a rack for 5-10 minutes and then remove from pans.

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