Tuesday, September 9, 2008

Chocolate Chocolate Chip Zucchini Loaf

If you don't already have zucchini coming out your ears, you probably will soon! My favourite way to use the extra is for a Chocolate Chocolate Chip Zucchini Loaf that is originally from "Crazy Plates" by Janet and Greta Podleski. I've modified the original slightly by using equal amounts of all purpose and whole wheat flour. I also added more chocolate chips and through in chopped almonds.  It is even better if you roast the almonds first! This recipe is a huge hit every time I serve it.

Isn’t She Loafly? (modified)

1 1/4 Cup all purpose flour
1 1/4 Cup whole wheat flour
1/2 Cup unsweetened cocoa powder
1 1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 Cups white sugar
3 eggs (or 3/4 Cup fat free egg substitute)
1/2 Cup unsweetened applesauce
1/3 Cup vegetable oil
2 teaspoons vanilla
2 Cups packed, peeled, freshly grated zucchini
3/4 Cup mini chocolate chips or semi sweet chocolate chips
3/4 Cups chopped almonds (roast them first for added flavour!)

Combine the dry ingredients (first 7 items). Whisk together the sugar, eggs, apple sauce, oil and vanilla. Stir in the zucchini. Add the wet ingredients to the dry ones then mix in the chips and nuts. Divide and spread the batter evenly into 2 - 8″ x 4″ loaf pans oiled or sprayed well with non-stick spray.

Bake in pre-heated 350F oven for 50 minutes, or until toothpick inserted in center comes out clean. Cool in pan for 5 minutes before removing to racks.

This loaf is wonderfully moist and really chocolaty! I love serving it warm (10 seconds on high in microwave) spread with peanut butter, homemade jams, lemon butter or Nutella. It's great with a bowl of freshly cut fruit and a scoop of ice cream too!

Once the loaves are completely cooled, I cut the loaves in half and wrap each in plastic wrap to freeze in a large freezer bag. I make at least three batches of this recipe every fall, so that I can always have this delicous loaf on hand!



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