Life in the Beautiful Brandywine Valley of PA/DE has its perks, especially when it's summer garden harvest time. Remember: When life gives you too many Zukes, make Chocolate Zucchini Bread!
Adapted from a recipe by Thianda Manzara, PhD
From Yucky to Yummy: Learning to Love Veggies A Collection of Vegetable Recipes from Healthy Foods for Healthy Kids
Let's assume you made zucchini linguini, zucchini boats, zucchini tomato frittata, and your family has started grabbing dinner on the way home for fear of Z4DA! (Pronounced zee-for-da; aka Zucchini for Dinner Again.) [And your neighbors pull down their blinds when they see you walking towards their house with another basket of baseball bat sized zucchini.]
What's next? Why not finish your harvest by making chocolate zucchini bread and freeze it for a rainy day?
Here's what you'll need:
3/4 C sugar
1 C unsweetened applesauce
3 Tbs canola oil
2 Lg eggs 2 C flour
2 Tbs cocoa
1 tsp cinnamon
1/14 tsp baking soda
1/4 tsp salt
1 1/2 cups finely shredded zucchini (approx. 1 regular or 1/2 lg)
2/3 C semi sweet chocolate chips
*wet ingredients *dry ingredients *final additions
1. Preheat oven 350'F (300'F convection)
2. Use a little canola oil or spray to grease a 9" x 5" loaf pan.
3. Mix sugar, canola oil, and eggs in a large bowl. Stir in applesauce.
4. In a medium bowl, combine dry ingredients and mix well.
5. Add the dry ingredients to the wet ingredients just until dry ingredients are incorporated.
6. Stir in zucchini and chocolate chips.
7. Pour into pan and bake for about 1 hour, or until a toothpick inserted in the center comes out almost clean.
8. After cooling completely, bread may frozen to reheat later this fall! Makes 12 servings.
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| Chocolate Zucchini Bread |
Still want MORE zucchini recipes? Try here.
