Ransom Family

Random Ramblings and Happenings

Chocolate Zucchini Bread

on September 19, 2011

This is really more like cake than bread. It’s so good! The site I got the recipe from (Sweet Pea’s Kitchen) made them into muffins, but I didn’t have time to fill muffin tins with Abby needing me (always!)
I doubled this recipe because I have so much zucchini to use. I’m freezing 2 gallon bags of it now. Doubling the recipe made four medium loaves.
This is the recipe without doubling.
Ingredients:
1 1/2 cups Brown Sugar
1/4 cup Melted Butter (or Margarine)
3/4 cup Vegetable Oil
3 Eggs
1 teaspoon Vanilla
1/2 cup Buttermilk (add 1 Tablespoon to regular milk and let it sit for five minutes)
2 cups Shredded Zucchini
2 cups Flour
1 cup Baking Cocoa
1/2 teaspoon Salt
2 teaspoon Baking Soda
1 teaspoon Nutmeg
1 1/2 teaspoons Cinnamon
1 cup Mini Chocolate Chips (you can put them inside or sprinkle them on top)

Instructions:
Preheat oven to 350 degrees.
Mix the sugar, butter, and oil. Beat in eggs. Mix in vanilla, buttermilk, and zucchini. Add salt, baking soda, nutmeg, and cinnamon.Then add cocoa and flour. Spray two loaf pans or 20 muffin tins with non-stick spray.
Divide batter equally among prepared loaf pans or muffin tins. Sprinkle chocolate chips on top. Bake 35-40 minutes for loaves, 20 to 24 minutes for muffins, until the middle is solid. Like the picture below: Let cool in the pan for five minutes (if you can stand it) before letting them cool on a wire rack.

NaDell Tip #1: Directions always say to mix all the dry ingredients together before mixing the wet ingredients in a different bowl. I haven’t found much use in that and always just add the smallest amount of dry ingredients first (ie: salt, baking soda, spices) and the flour last. Works just fine for me….especially with a Kitchen Aid.

NaDell Tip #2: My Kitchen Aid has a shredder attachment, so in less than an hour I had eight big zucchinis all cleaned, cut, deseeded, shredded, bagged, and cleaned up. I leave the peel on and just pick out the big chunks that are occasionally are too thick to shred. I even used some of the yellow summer squash and mixed them all together. I love that attachment (they sell them at Walmart!) and use it for cheese all the time. It’s well worth the investment and as a bonus, Andy likes to use it because it’s a cool tool. It also comes with a slicer. There are two different sizes for each slicer or shredder. I used the larger shredder for the zucchini.
It just melted right into the bread. YUM!

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