Wednesday, September 1, 2010
Chocolate Zucchini Bread - Yum!!
As requested, here is my Chocolate Zucchini Bread Recipe
Just so you know, this recipe will make two 9x5 loaves, or 24 muffins. You can also use a mini muffin tin but I warn you, this one recipe will make a lot of mini muffins. And my favorite tip - top these luscious muffins with cream cheese frosting and call them cupcakes! I hope you enjoy them as much as I do.
Note - I am not a food photographer obviously. The above picture looks like a dry brick of a cupcake but trust me, this is not the case.
2 (1 ounce) squares semi-sweet chocolate
2 cups white sugar
1 cup vegetable oil
2-3 cups fresh grated zucchini*
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup semisweet chocolate chips**
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans or line 24 muffin cups. You don't have to use the muffin papers/liners but if you don't, make sure you spray the muffin tins. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
2.In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt, cinnamon and chocolate chips**. Pour batter into prepared loaf pans.
3.Bake loaf pans in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean. Bake cupcakes in a preheated oven for 30-35 minutes or until toothpick inserted into muffins comes out clean.
*If you are using frozen zucchini, squeeze all the liquid out after you defrost it and before you add it to the batter.
**I highly suggest you mix your dry ingredients separately before adding to the batter and include the chocolate chips with the flour mixture. The chocolate chips will drop to the bottom of the muffins if you don't. I have even left them out of the batter and sprinkled a few on the top of each muffin before I bake them. This method works fairly well too.
So there you have it. While it was not a blue ribbon this year, I am not going to give up. I will enter it next year too. Maybe the judge was just having a bad day. Thanks for reading. ~mrs. c
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Ahh!! Always need recipes to use the zucchini from our garden... will definately try these! We'll probably be calling them Zucchini Cup Cakes for the short people in our house! :)ReplyDelete