Monday, August 29, 2011

Menu Monday! Chocolate Zucchini Bread

This weekend, I had multiple requests for a zucchini bread recipe.  I asked, "Chocolate or Regular?" Um, hello?? You mention "chocolate" on twitter and all heck breaks loose!  So, I decided to turn the request into a blog post (aren't I a good little blogger?).  Now, I should preface this my saying that I am NOT a professional cook.  My attempts at food photography SUCK.  And I'm not a registered dietitian or anything so you'll get no nutrition info.  If you want to figure it out, I believe there are sites that will do it for you if you plug in the ingredients.

So, without further ado...Chocolate Zucchini Bread

(this recipe makes 3 loaves - if you only want 1, do the math)

Ingredients
3 cups flour
3 cups sugar
1/2 cup baking cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1/4 tsp ground cinnamon
4 eggs
1 cup vegetable oil (yes, you read that correctly - the original recipe called for MORE)
2 TBSP margarine, melted
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
3 cups shredded zucchini (about 3 medium sized ones)

Step 1: Preheat oven to 350* and grease/flour 3 8"x4"x2" loaf pans.
Step 2: Combine dry ingredients in a large bowl.



Step 3: Combine wet ingredients in another bowl.




Step 4:  Add wet ingredients to dry in the large bowl.  Combine well.  Don't worry - it will look really dry.  This is perfectly normal.

Step 5: Find a couple of huge, mutant zucchini from your garden.

Really, you just need about 3 cups of shredded zucchini, but this IS a great use for those zuc's that get too big to eat because they'll taste nasty.  And, yes, I have an old-school Salad Shooter and I use it all the freaking time.



Step 6:  Fold the shredded zucchini into the batter and mix well.  See how much moister (it's a word, I promise) the batter looks now!


Step 7: Pour the mixture into your prepared pans (mine are actually a little too big - yours should be more filled up than this). 


Step 8:  Bake at 350* for 55-60 minutes or until a toothpick inserted near the center comes out clean.  Cool 10 minutes then remove from pans to a wire rack.

This is SOOOO good.  My son used to love it until his sister told him it had zucchini in it. I promise, if you don't tell your kids that the zucchini is there (and they don't watch you making this) you can just call it "Chocolate Bread" and they'll eat it up.  

I hope you love it.  It's definitely NOT lo-cal :-)

So, what do you think?  Would you like to see recipes posted on a "fairly" regular basis here?  Any particular recipe requests?  I'd love to hear what you all have to say.
xoxo
Bari

Also, if you are a regular reader of Live Laugh Run Breathe, you know I'm training for my first full marathon.  Would you like to join Ben, Erin, Andrea, Lisa, Ann and the Sisterhood of the Shrinking Jeans in supporting me as I train to finish my first full marathon, the Grand Rapids Marathon?  I have set up a sponsorship page in which you can help me reach my goal of crossing the finish line (sponsorship will help pay for race fees, nutrition/hydration, shoes, etc).  You can click HERE, or click on the tab above.  I would love and appreciate any support you can give me.  Bloggy and linky love will follow, as well as the ability to sponsor individual miles and run "with" me on October 16th.  I cherish all the love and support my readers have given me this year.  I wouldn't be attempting this race without you.

PS-"It's Monday and I'm being "Miss Elaine-ous" over at The Miss Elaine-ous Life!"  Go visit her, I promise you won't be disappointed!

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