Double Chocolate Zucchini Bread
Makes 1 loaf
2 large eggs
1/3 cup honey
1/2 cup vegetable oil
1/2 cup brown sugar
1 tsp vanilla extract
1 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/3 cup cocoa powder
1 2/3 cups flour
2 cups unpeeled, shredded zucchini (if it's really moist press out some of the moisture)
1 1/4 cups chocolate chips (save the 1/4 cup for sprinkling on top)
Preheat the oven to 350°
In a large mixing bowl (I used my bosch) mix together the eggs, honey, oil, sugar, and vanilla. Beat until smooth. Add the salt, baking soda, baking powder, cocoa, and flour and mix well until all the yumminess is combined. Finally stir in the zucchini and 1 cup of the chocolate chips.
Pour the batter into a lightly greased 8 1/2' x 4 1/2' loaf pan, and sprinkle the remaining 1/4 cup of chocolate chips on top of the batter. Bake the bread for 65-70 minutes. Mine only stayed in for 60 minutes though and it was perfectly done, but still moist. If you stick a knife or toothpick in the middle it should come out pretty clean, except for maybe a smear of chocolate from the chocolate chips.
Remove the bread from the oven and let it cool for 10-15 minutes. I know you want to eat it now (it smells heavenly) but just wait. After the 10-15 minutes I took it out of the pan and wrapped it up in foil while it cooled completely, this kept it nice and moist and it was so worth the wait!
McKay and I love, love, love cream cheese so we decided to make a cream cheese frosting/spread to put on our slices of bread. I didn't measure the amounts of ingredients, but here is an approximation:
Cream Cheese frosting/spread
1/2 a block of cream cheese
4 tbs butter
1/4 cup cream or milk
1 tbs powdered sugar
Mix all ingredients together and beat until well combined.
We like our frosting not so sweet, and more cream cheesey. If you like it sweeter just slowly add more powdered sugar to taste. Yumm!
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