Here’s a recipe I tweaked from The Joy of Baking. I’ve taken out the salt, replaced half the flour with whole wheat flour, halved the oil, added applesauce, and cut back a bit on the sugar. The result? Moist, chocolatey zucchini bread. And oh yeah, a big hit with the kids at yesterday’s picnic.
- 1 1/2 cups (375 mL) shredded zucchini (2 medium — or half the monster one I had — keep the liquid)
- 1/2 cup (125 mL) all purpose-flour
- 1/2 cup (125 mL) whole wheat flour
- 1/2 cup (125 mL) cocoa powder
- 1 tsp (5 mL) baking soda
- 1/4 tsp (1 mL) baking powder
- 3/4 tsp (4 mL) ground cinnamon
- 1/4 cup (60 mL) canola oil
- 1/4 cup (60 mL) unsweetened applesauce
- 1/3 cup (75 mL) sugar
- 2 large eggs
- 1 tsp (5 mL) vanilla extract
- 1/2 cup (125 mL) chocolate chips or chopped walnuts (optional)
What to do:
- Preheat oven to 350F (180C). Grease loaf pan, set aside.
- Grate zucchini (I used the smallest grater to hide the zucchini). Set aside.
- In a large bowl, whisk together flours, cocoa powder, baking soda, baking powder, and cinnamon.
- In a separate bowl, mix together oil, sugar, eggs, and vanilla extract. Add in grated zucchini.
- Add wet ingredients to dry ingredients. Mix lightly until blended.
- Add chocolate chips or walnuts if using.
- Scrape batter into loaf pan.
- Bake for 55 to 65 minutes until done (toothpick comes out clean). Cool on a wire rack for 10 minutes before removing.
Note: I dotted the top with walnut halves to make it easier to pick off for the certain someone in my house that doesn’t like nuts.