Tuesday, August 24, 2010

Chocolate Zucchini Bread

I have had a lot of zucchini recipes lately, but what can I say I had a lot of zucchini in the house. When I say that my friend Katherine has hug zucchini, I am not kidding. They are the size of a child's arm. This a delicious and nutritious take on Chocolate Zucchini Bread. I had planned on putting walnuts in this bread, but it turned out it did not have any on hand. I left them out, but I think they would have been a great addition. Do not tell you kids it is healthy and they will never know!

2 cups zucchini, shredded and slightly drained
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cocoa powder
2 teaspoons cinnamon
1/2 cup pumpkin puree (not pie filling, but puree)
1/2 cup white sugar
1/2 cup brown sugar
2 eggs
1 tablespoon black strap molasses
1 cup walnuts, chopped (optional)
  1. Move your oven rack to the lower middle position, and preheat the oven to 350°. Grease a loaf pan and set it aside.
  2. Grate the zucchini and set it aside in a stainer in the sink to allow some of the access water to drain off.
  3. In a large bowl whisk together the flour, baking soda, baking powder, cocoa, salt, and cinnamon. Add the zucchini and set aside.
  4. Mix together with a hand-held mixer or in a stand mixer the pumpkin puree, the sugars, eggs, and molasses.
  5. Slowly add the dry ingredients into the pumpkin puree mixture. Mix on low speed until well combined.
  6. Fold in the walnut.
  7. Bake for 1 hour.

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