Monday, April 30, 2012

Chocolate Zucchini Bread

***Taken directly from*****

1 1/2 cups shredded raw zucchini (about 1/2 pound or 227 grams)
1 cup (130 grams) all-purpose flour
1/2 cup (45 grams) unsweetened cocoa powder, sifted (not Dutch-processed)
1 teaspoon baking soda
1/4 teaspoon baking powder

1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 cup (120 ml) safflower or canola oil
1/2 cup (100 grams) granulated white sugar
1/2 cup (105 grams) light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup (125 grams) semi sweet chocolate chips 

Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Grease (or spray with a nonstick vegetable spray) a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside. 
Grate the zucchini, using a medium sized grater. Set aside.In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, ground cinnamon, and ground allspice. Set aside.
 In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugars, eggs, and vanilla extract until well blended (about 2 minutes). Fold in the grated zucchini. Add the flour mixture, beating just until combined. Then fold in the chocolate chips. Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely. 

Verdict: I was going to say I feel kinda guilty about putting a vegetable into the bread, but there is more sugar in this bread than anything else. I wish I had substituted some of the sugar and chocolate chips with sugar free stuff.

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