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Chocolate Zucchini Bread
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
Ingredients:
1/2 cup margarine or butter, softened
1/3 cup shortening
3 eggs
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 zucchini
Beat 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.
