Tuesday, July 25, 2017

Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Bread

Zucchini squash are abundant in gardens and at supermarkets and produce stands this time of year.  Moist, dense, and super chocolate-y, no one will ever guess there's zucchini in this bread. Eat your vegetables while you enjoy this yummy bread. What a great way to use up some of the excess harvest!

2 large eggs
1/3 cup honey
1/2 cup vegetable oil
1/2 cup brown sugar
1 teaspoon Watkins Baking Vanilla Extract
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup baking cocoa or Dutch-process cocoa
1 2/3 cups all-purpose flour
2 cups shredded, unpeeled zucchini, gently pressed to remove excess moisture
1 cup chocolate chips

  • Preheat the oven to 350°F; lightly grease and flour a 8 1/2" x 4 1/2" x 2 1/2 " loaf pan. (There was enough batter that a 9" x 5" x 3" loaf pan could be used.)
  • In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth.
  • Add the salt, baking soda, baking powder, cocoa, and flour, mixing until well combined.
  • Stir in the zucchini and chocolate chips.
  • Pour the batter into the prepared pan.
  • Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips). (If you use a 9" x 5" x 3" loaf pan check for doneness at 60 minutes.) 
  • Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.
  • Cool completely before slicing; store well-wrapped, at room temperature.
  • Yields one 8 1/2" x 4 1/2" or 9" x 5" loaf.
Order Watkins Baking Vanilla Extract online at http://www.jrwatkins.com/consultant/eleisiawhitney

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