August 18, 2009

Chocolate Zucchini Bread

This is a great all purpose recipe for a healthy sweet bread or muffin. My boys love the chocolate chips.  I have made this with banana instead of zucchini, which makes it a bit sweeter. The whole wheat flour makes it a hardier, healthier muffin, but you can substituent any type of flour.  
  • 2 (1 ounce) squares unsweetened chocolate
  • 3 eggs
  • 1 cup cane sugar (prefer Sugar in the Raw)
  • ½ cup agave nectar
  • 1 cup safflower or olive oil
  • 2 cups grated zucchini
  • 1 teaspoon vanilla extract
  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup semisweet chocolate chips

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
  2. In a large bowl, combine eggs, sugar, oil, agave nectar, grated zucchini, vanilla and chocolate; beat well. 
  3. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
  4. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.

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