Monday, July 23, 2012

Recipes From the Garden: Chocolate Chip Zucchini Bread

This post brought to you by the enormous zucchini that grew in my garden; you may remember it from such performances as The Zucchini That Ate Toledo and Ginormous Zucchinis from Mars. Or, you know, from the picture of it with the Man-Cub, whatever.

Well, it does weigh almost as much as a newborn...

And, I digress...


Chocolate Chip Zucchini Bread

1 c. All-Purpose Flour
1 c. Whole Wheat Flour
1/2 c. Brown Sugar (not packed)
1 1/8 tsp Baking Soda
1 tsp. Vanilla
1/2 c. Chocolate Chips (or more, your call)
1 Large Egg, beaten
2 Tbsp. Butter, melted
1 c. Unsweetened Apple Sauce
1 1/2 c. Zucchini, shredded

Preheat oven to 325 degrees. Lightly spray a loaf pan with cooking spray. Combine flours, sugar, baking soda, and salt in large bowl, mix well. Add chocolate chips and stir gently to coat. In a medium bowl, mix egg, vanilla, butter, apple sauce, and zucchini. Add to flour mixture and stir until just blended. Pour into loaf pan and bake for 55-60 minutes, or until toothpick inserted in center of loaf comes out clean. Remove from loaf pan and allow to cool before slicing.

Not only is the bread delicious but, it's nutritious, and, if you have a picky eater who turns his nose up at the very thought of eating zucchini (which he will cradle in his arms like a baby yet refuses to eat); you'll have the added satisfaction of knowing that you pulled one over on him. Just call it chocolate chip snack bread and you're good to go.

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