It's harvest time and the zucchini's are here. I have a huge one and decided to make this loaf. Although it required 2 cups of shredded zucchini, it hardly made a dent in it. More zucchini recipes will be on the way lol. This is a very decadent loaf. I reduced the amount of sugar and replaced the oil with half oil and half unsweetened applesauce. I also used unsweetened chocolate chunks.
This recipe is of the many great recipes from Ricardo's Cuisine magazine.
1 1/4 cups of all-purpose flour
1/4 cup of cocoa powder
2 tsp. baking powder
1/2 tsp. of baking soda
3/4 cup of sugar
1/2 cup of vegetable oil
1 egg
2 cups of grated zucchini
4 oz. of dark chocolate, chopped
In a bowl, combine flour, cocoa powder, baking powder and baking soda.
In a larger bowl, whisk together sugar, oil and egg until smooth. Using a spatula, stir in zucchini and dry ingredients. Set aside 2 tbsp. of the chopped chocolate for the topping and add the remaining to the batter. Pour into a greased loaf pan and sprinkle with reserved chocolate.
Bake for one hour in a preheated oven at 350 degrees F.
This recipe is of the many great recipes from Ricardo's Cuisine magazine.
1 1/4 cups of all-purpose flour
1/4 cup of cocoa powder
2 tsp. baking powder
1/2 tsp. of baking soda
3/4 cup of sugar
1/2 cup of vegetable oil
1 egg
2 cups of grated zucchini
4 oz. of dark chocolate, chopped
In a bowl, combine flour, cocoa powder, baking powder and baking soda.
In a larger bowl, whisk together sugar, oil and egg until smooth. Using a spatula, stir in zucchini and dry ingredients. Set aside 2 tbsp. of the chopped chocolate for the topping and add the remaining to the batter. Pour into a greased loaf pan and sprinkle with reserved chocolate.
Bake for one hour in a preheated oven at 350 degrees F.
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