I'm going to be honest. Despite all of my natural-girl tendencies, the only way I like zucchini is in a baked good. And since we got some zucchini and a huge haul of oranges in our CSA box this week, trying this new recipe seemed, well, necessary. I adapted a few zucchini bread recipes I've used in the past, and here is what I came up with:
Chocolate-Orange Zucchini Bread
makes two loaves
3 eggs
2 cups sugar
1 cup vegetable oil
2 tsp vanilla
2 cups zucchini, grated (roughly 2 medium zucchini)
1 cup chopped walnuts
1 cup chocolate chips
rind of one orange, grated
1 cup wheat flour
2 cups white flour
1/2 cup - 3/4 cup cocoa powder
1/4 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
Preheat oven to 350. In a mixer, combine eggs, sugar, oil, zucchini, and vanilla. Beat until well blended. Stir in nuts, chocolate chips, and orange rind. In a separate bowl, combine remaining dry ingredients, then slowly stir into egg mixture. Pour into two greased loaf pans. Bake for 50-60 minutes or until knife comes out clean. Cool completely on baking racks before slicing.
2 cups sugar
1 cup vegetable oil
2 tsp vanilla
2 cups zucchini, grated (roughly 2 medium zucchini)
1 cup chopped walnuts
1 cup chocolate chips
rind of one orange, grated
1 cup wheat flour
2 cups white flour
1/2 cup - 3/4 cup cocoa powder
1/4 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
Preheat oven to 350. In a mixer, combine eggs, sugar, oil, zucchini, and vanilla. Beat until well blended. Stir in nuts, chocolate chips, and orange rind. In a separate bowl, combine remaining dry ingredients, then slowly stir into egg mixture. Pour into two greased loaf pans. Bake for 50-60 minutes or until knife comes out clean. Cool completely on baking racks before slicing.
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