I bake to sweeten life

Posts tagged ‘zucchini’

Chocolate Zucchini Bread

Chocolate Zucchini Bread

Wonderful in loaf…..try it in muffins too!

I was looking for something to do with a 4 lb 3 oz zucchini my husband brought home from work. A friend had suggested chocolate zucchini bread. I had never baked it and had never even tried it before. So glad I did. The zucchini adds to the moistness but does not take away from the flavor of rich chocolatey taste. You can also shred that extra zucchini and freeze it for future use and bake some loaves of the wonderful bread in the winter.

Ingredients: 

  • 2 cups granulated sugar
  • 1 cup canola oil
  • 3 eggs, large
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 1/2 cup baking cocoa
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 cups shredded zucchini
  • Chocolate chips (optional)

Instructions:

  1. Preheat oven to 350°. Spray two 8-in. x 4-in. loaf pans with non-stick cooking spray.
  2. In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, cinnamon, salt, baking soda, and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini.
  3. Transfer to the two prepared loaf pans evenly. (optional: sprinkle with chocolate chips)
  4. Bake for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Yield: 2 loaves

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Apple Zucchini Spice Cake

Ingredients:

1 1/4 cups peeled, cored and chopped apple

3/4 cup zucchini, shredded (squeezed of excess liquid)

1 cup white sugar

1 egg

1/2 cup almonds, chopped

1/2 cup shredded coconut

1 cup whole wheat flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/4 teaspoon salt

1 teaspoon baking soda

1/4 cup vegetable oil

Directions:

  1. Preheat oven to 350° F (175 degrees C). Line bottom of a 9 inch springform pan with parchment paper and spray with nonstick spray.
  2. In a large bowl, blend the sugar with the eggs. Add the oil, and mix well. Mix in flour, spices, salt, and baking soda. Stir in the nuts, coconut, apples, and zucchini. Pour batter into prepared pan.
  3. Bake for 27-30 minutes. Serve warm or cooled.

For Glaze:

Whisk together confectioner’s sugar, cinnamon and milk or cream. Add only enough cream to make a spreadable glaze. Drizzle glaze over cake before cutting.

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