21 August 2007

Donna's Chocolate Zucchini Bread

When we went with a couple of our friends, Jaime and Joey, to visit Jaime's parents in Welland for the day and to swim in their new salt water pool, we didn't quite realize that we would be eating all day! One of the snacks that our perfect hostess Donna baked up and served between lunch and dinner was this wonderfully simple but oh so tasty Chocolate Zucchini Loaf. What better way to take advantage of in- season produce than to bake with it? This loaf is moist, pleasantly sweet, and has the interesting added taste of cocoa and the crunch of walnuts. Needless to say, when Jaime's mom mailed me a packet of recipes that she had used that day, this is the first one I had to try. Try it yourself and enjoy zucchini in a sweet context--thanks Donna!
3 cups flour
1.5 cups sugar
1 tsp cinnamon
1 tsp salt
1 tsp baking powder
2 heaping tsp. cocoa
3/4 tsp. baking soda
2 cups shredded zucchini
1 cup walnuts
1 cup raisins
3 eggs, slightly beaten
1 cup vegetable oil
Mix all the ingredients except for the last two in a large bowl. Combine the eggs and the oil in a small bowl then add to the mixture in the large bowl. Mix until moist. Grease 2 loaf pans, or line them with parchment paper and bake at 350 degrees for 45 minutes to 1 hour, using a skewer to test for 'doneness'. Enjoy pool side or on the deck!


Anonymous linda said...

Yum! Still on my to-do list...maybe I'll try this recipe...

1:13 PM  
Blogger Kristina said...

It is a great recipe--you can do it with or without the cocoa. I decreased the sugar a little bit from the posted recipe and still found it sweet enough. Good luck!

7:48 AM  
Blogger scimmietta said...

kristi questi biscotti parono davvero appetitosi

9:12 AM  
Blogger Kristina said...

Ciao Scimmietta! E una torta pero--non sono biscotti!

9:43 AM  

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