Chocolate Zucchini Bread
I'm still working on zucchini recipes. I think it's my favorite vegetable. It's so versatile and I find I can add zucs to so many recipes. As I said in my last post about the summer perennial favorite, I had two enormous zucchini that my boss gave to me from her garden. They are way too woody in the center to enjoy as a salad or cooked veg. I knew I wanted to make a zucchini quick bread. I did a quick google search for low-fat zucchini recipes and found a decent one from Cooking Light. With a few tweaks, recommended by some of the reviewers on the recipe page, I knew that the recipe would work well. I wasn't disappointed. Since I've had such great luck with my banana quick bread recipe I knew that a few simple swap outs wouldn't make too much of a difference in the over-all taste of the bread. Substitute applesauce for the oil; reduce the amount of sugar; trade some whole wheat flour for all purpose. It's science, baking and some improvisation. Keep the most of the proportions the same, and watch the baking time. I'll be making this recipe again - maybe even this week with the other squash. I need to use it up before it's fodder for the compost bin!
This recipe is low-fat, low-sugar, high fiber, moist and delicious. Slice it and wrap the slices in plastic wrap; freeze to save and serve later. Makes 1 9 x 5 inch loaf. It can be made as muffins or as smaller mini breads too.
- 1/2 cup light brown sugar
- 1/4 Cup Unsweetened Applesauce (or 1 individual serving)
- 2 Large Eggs
- 1 Teaspoon Vanilla Extract
- 2 Cups All-Purpose Flour - or 2 Cups Whole or White Whole Wheat Flour
- 3 Tablespoons Unsweetened Cocoa
- 1 1/4 Teaspoons Baking Soda
- 2 Teaspoons Ground Cinnamon
- 1/4 Teaspoon Salt
- 2 Cups Finely Shredded Zucchini (about 1 medium/large)
- 1/2 Cup Semisweet Chocolate Chips
- Cooking spray
- Preheat oven to 350°.
- Shred/grate the zucchini. Add it to a sieve or colander and drain the water off of the grated zucchini. If necessary, squeeze out some of the excess water and discard it
- Put the light brown sugar, applesauce and eggs into a mixing bowl and whisk or beat with a hand mixer until frothy and thoroughly incorporated; beat for 2-3 minutes. Whisk in the vanilla extract. Set aside
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (through salt), stirring well with a whisk. Add flour mixture to sugar mixture, beating just until moist. The mixture will be stiff.
- Stir in the zucchini and chocolate chips. The moisture of the grated zucchini will loosen up the batter. fold to combine.
- Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out almost clean.
- Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.
- The original recipe states it makes 16 slices. I think you can get 12 slices out of it. Once cool, wrap in plastic wrap and refrigerate. You can keep it out for 1 day, but after that, the moisture in this quick bread can start to turn and the bread can get moldy quickly. Wrap tightly and freeze in freezer bags for up to 3 months.
- Original recipe:Elizabeth Alcorn, Cooking Light JULY 2004