Chocolate Zucchini Bread

Zucchini is not my favorite vegetable. The taste isn’t particularly flavorful, and if I cook it too long, it’s mushy. Whenever it appears in our weekly produce basket, I have to get creative. This usually means I add it to Pad Thai or another stir-fry type of dish, so that it takes on the flavor of the other, more tasty, veggies.

But now, I find myself voluntarily reaching for the seasonally-priced zucchini at the grocery story, for we have discovered–and then modified to our highish altitude kitchen–

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Chocolate Zucchini Bread

Ingredients:
1 c coconut oil
1-1/2 c honey
1 Tbs vanilla
3 eggs
2-1/2 c flour
1/2 baking cocoa
1 t salt
3/4 t baking soda
almost 1/4 t baking powder
1 t cinnamon
2 c shredded zucchini (one medium zucchini)

In the mixer, beat the oil, honey, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, baking powder, and cinnamon; gradually beat into wet mixture until blended. Add in zucchini. Transfer to two greased loaf pans.
Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

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Posted on November 25, 2013, in Food. Bookmark the permalink. Leave a comment.

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