Mmm, just looking at it is mouthwatering.
Chocolate, which should be a food group, mixed with a vegetable, add in a bit of dairy and you have a delectable treat, breakfast, snack, main dish, anytime food, which rightly should be heralded as a nutritional break through!
CHOCOLATE ZUCCHINI BREAD
1/2 cup margarine or butter, softened
1/3 cup shortening
1 ¾ cups sugar
1/2 tsp. baking powder
1/2 tsp. salt
4 Tbl. cocoa powder
1 tsp. vanilla
2 ½ cups flour
1/2 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. ground cloves
2 cups unpeeled, grated zucchini (for best results use small tender zucchini)
1/2 cup sour milk or buttermilk
Directions: Preheat oven to 325 degrees.
Line bread pans (4 1/2 x 8 1/2″) with parchment paper and coat well with spray release very well.
Grate the zucchiniBeat margarine (or butter), shortening and sugar together. Add eggs, one at a time beating well after each addition.
Alternately add milk, zucchini and dry ingredients. Mix just till blended.Pour into the 2 prepared loaf pans Bake for 35-40 minutes until a toothpick in the middle comes out with just a few crumbs.
When the bread is cooked through, cool on racks for 10-15 minutes.
Then, run a knife around the edges to loosen any parts that have stuck to the sides of the pan.
Tip over and allow to cool completely.Store in an airtight container or bag. *If freezing, wrap in saran wrap, then foil, then place in a zip lock bag.
This helps to prevent ice crystals from forming and making it soggy, as well as from freezer burn.
Copyright Carrie Groneman, A Mother’s Shadow, 2013
Recognize a blessing and be a blessing today.