• 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

Recent Posts

See All

Black Radish Chips

Scary fun and delicious chips if you have some larger sized black radishes- should be about 2" in diameter. Radishes mellow when they're cooked, so these chips won't be too spicy. To make chips with

Layered Greek Dip

The classic version of this refreshing appetizer has a layer of seasoned cream cheese on the bottom, then is topped with hummus and veggies. This is a lightened variation, I've replaced the cream che

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
.com
website builder. Create your website today.
Start Now