It is that time of the year. Zucchinis obviously, right? This is my new welcome to the neighborhood gift, thing for husband’s office party, my christmas present to anyone, just had a baby gift, somebody’s birthday cake, and just generally my spring and summer go to. It can really be so much. Plus, in the baked goods world, it is quite light. One of my favorite ways to do dessert is to use quick bread for a strawberry shortcake with strawberries and whip cream.
PS: To make it uber-healthy, substitute 1/2 cup of flour for another 1/2 cup wheat flour, skip 1/2 cup of the sugar, and trade 1/4 cup of the butter for another 1/2 cup applesauce. I would recommend trying the regular version once before doing the substitutions!
COCOA ZUCCHINI BREAD
Makes 2 loaves
2 cups flour
1/2 cup wheat flour
1/2 cup cocoa
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
4 zucchinis, grated (about 2-3 cups)
2 eggs
1 and 1/2 cups sugar
1/4 cup applesauce
1/2 cup butter, melted
1 teaspoon vanilla
Preheat oven to 350 degrees. Combine flour, wheat flour, cocoa, baking soda, salt, and cinnamon in a large bowl. In a separate bowl, stir together zucchini, eggs, sugar, applesauce, butter, and vanilla.
Incorporate wet ingredients into dry and mix.
Grease two loaf pans and divide batter between each. Bake for 55 minutes.
- 2 cups flour
- ½ cup wheat flour
- ½ cup cocoa
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 4 zucchinis, grated (about 2-3 cups)
- 2 eggs
- 1 and ½ cups sugar
- ¼ cup applesauce
- ½ cup butter, melted
- 1 teaspoon vanilla
- Preheat oven to 350 degrees.
- Combine flour, wheat flour, cocoa, baking soda, salt, and cinnamon in a large bowl. In a separate bowl, stir together zucchini, eggs, sugar, applesauce, butter, and vanilla.
- Incorporate wet ingredients into dry and mix.
- Grease two loaf pans and divide batter between each. Bake for 55 minutes.