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Recipe from: nibbledish Image Credit: Rockchick |
Chocolate
and Zucchini Bread Recipe
“The smell of
the bread while cooking is fantastic. Cinnamon with the hint of the applesauce
and nutmeg coming through. The outside crust is perfect - a shell to contain
the extremely moist and fluffy inside. You can’t taste the zucchini or the
olive oil and the nutmeg and cloves really pop out and accent the chocolate
flavor.” Rockchick
Ingredients:
1¾ cups wheat
pastry flour
¼ cup flour
½ cup cocoa
powder, preferably Dutch
1 cup brown
sugar (packed)
¾ cup vanilla sugar (or regular sugar)
½ teaspoon
baking powder
1 teaspoon
baking soda
1 tablespoon
cinnamon
½ tablespoon
nutmeg dash of cloves
¼ tsp salt
3 eggs
lightly beaten
½ cup olive
oil (yes, olive oil, trust me)
½ cup
applesauce
¼ cup honey
3 tablespoons
vanilla soy milk OR 1 tablespoon vanilla
2 ¼ cups
grated unpeeled zucchini (2 large zucchinis)
Preparation:
Preheat oven
to 350°F and
prep two loaf pans (You could also do it in one and have a nice big
loaf, my
loaves came out small)
Mix all of
the dry ingredients in a large bowl and set aside.
Then, mix all
of the wet ingredients (except for zucchini).
Make a well
in the center of the bowl of dry ingredients and pour the wet ones in.
Stir until
incorporated and then stir in zucchini until batter is combined, but still a
bit lumpy.
Here is where
the fun could potentially start.
Feel free to
add some mini chocolate chips, a cup of shredded carrots or sweet potatoes,
raisins or toasted walnuts (set on a baking sheet when you start to preheat the
oven and they’ll
be toasted by the time you get to this phase). Or maybe not.
The bread is delicious on its own.
Bake at 350°F for about an hour or so.
Just test it
with a strand of dry spaghetti or a toothpick after an hour in the oven.
Take out and
let cool in pans for about 15 minutes.
Run a knife
along the edges and pop bread out.
Wrap in a
clean dishcloth and wait until it cools - the flavors really meld overnight.
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