Wednesday, October 6, 2010

bake this.

Next week I am going to attempt to make chocolate zucchini bread. This is the recipe that I found to use unless some one informs me of a better one. It's from

Chocolate Zucchini Bread:

1 1/2 cups shredded raw zucchini (about 1/2 pound or 227 grams)

1 cup (130 grams) all-purpose flour

1/2 cup (45 grams) unsweetened cocoa powder, sifted (not Dutch-processed)

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/2 cup (120 ml) safflower or canola oil

1/2 cup (100 grams) granulated white sugar

1/2 cup (105 grams) light brown sugar

2 large eggs

1 teaspoon pure vanilla extract

3/4 cup (125 grams) semi sweet chocolate chips

Chocolate Zucchini Bread: Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Grease (or spray with a nonstick vegetable spray) a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.

Grate the zucchini, using a medium sized grater. Set aside.

In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, ground cinnamon, and ground allspice. Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugars, eggs, and vanilla extract until well blended (about 2 minutes). Fold in the grated zucchini. Add the flour mixture, beating just until combined. Then fold in the chocolate chips. Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely.

Makes one - 9 x 5 x 3 inch loaf.

No comments:

Post a Comment