• Liz Talley - Urban Graze

Zucchini Chocolate Bread

Zucchini bread, taken up a flavor notch.

3½ c. flour (+ a bit for dusting the pans)

2 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

3 eggs

1½ c. raw, organic sugar

3/4 c. light vegetable oil, such as sunflower, nut, or canola

2 tsp. cinnamon

2 c. grated, unpeeled zucchini -drain, and squeeze out excess moisture

1 c. semisweet chocolate chips

1 c. chopped pecans (or walnuts)

2 Tbsp. flour

Move oven racks so that the top of the bread pans will be in the center of the oven.

Preheat oven to 350. Generously butter and lightly flour-dust two 8” loaf pans.

Combine the flour, baking powder, soda, and salt in a bowl.

Beat together the eggs, sugar, oil, and cinnamon with an electric mixer on high for about 2 minutes. Add zucchini and blend firmly with a stiff spatula or spoon until well incorporated. Add the flour mixture, stirring just until well blended.

Toss together the chocolate chips, nuts and 2 Tbsp. flour. Gently mix into the batter.

Pour into the prepared pans and shake to level.

Bake for 40-50 minutes, or until a toothpick inserted into the middle comes out clean.

Cool 10-15 minutes before turning out onto a rack and slicing.

Yummiest when eaten warm, of course!

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©

#treats #snack

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