Tuesday, August 27, 2013

Chocolate Zucchini bread

"May the warm winds of heaven blow
softly upon your house.
May the Great Spirit bless all who enter there.
May your moccasins make happy tracks in many snows,
and may the rainbow always touch your shoulder."

American Indian Cherokee Blessing

A recent rainfall unfolded a beautiful rainbow over the lake. I took it as being a lucky sign. And indeed it was for me receiving a loaf of homemade chocolate zucchini bread. It was moist, almost cake like in texture and had a great flavor.
The size of these garden vegetables were impressive.
Chocolate Zucchini Bread
recipe adapted from Kathy H. 
  • 1/2 cup unsweetened cocoa
  • 3 large eggs
  • 2 cups white sugar
  • 1 cup vegetable oil 
  • 2 cups grated zucchini
  • 1 tsp. vanilla
  • 2 cups flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 3/4 cup mini semi sweet chocolate chips
  • Preheat oven to 350
  • Lightly grease two glass loaf pans
  • Melt chocolate in microwave and stir until smooth
  • In a large bowl combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well
  • Stir in flour, baking soda, salt and cinnamon
  • Fold in chocolate chips and pour batter into pans
  • Bake 60 minutes or until a toothpick inserted into the center of the loaf comes clean

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