Chocolate Zucchini Bread

It is that time of year again when harvest is in full force in the Willamette Valley.  What you don't grow in your own garden co-workers and bosses will undoubtedly share their bounty with you.  What to do with all of the zucchini was the question?  Chocolate Zucchini Bread was the answer.

This is not a healthy recipe, but it is delicious.  I originally found the recipe on VegWeb last August.  It was posted by user jessesmum and she indicates that it was her Nana's recipe that she converted to vegan.  I have made the recipe twice previously before tonight, the last time was on Labor Day so that I could take a plate of it to a BBQ at SpartanBabe's house.

Here is a link to the original recipe ------>  LINK.  I did changed a couple of things and I think it turned out great.  What is below is my altered version.  If you want to compare it to the original click the link provided earlier in this paragraph.

CHOCOLATE ZUCCHINI BREAD

INGREDIENTS:

2 Tbsp Ener-G + 1/2 C water
3 Cups Flour  (half whole wheat and half white)
1/4 Cup Cocoa powder
1 Tbsp Cinnamon
1 tsp Baking Soda
1/2 tsp Salt
2 Cups Sugar  (half white and half raw sugar)
1 Cup Vegetable Oil
2/3 Cup Nondairy Milk (I used soy)
1 tsp Vanilla
2 Cups grated Zucchini
1 Cup small Semi-Sweet Chocolate Chips
1 Cup Walnuts, chopped

DIRECTIONS:

1.  Preheat oven to 350˚F.  Spray either two loaf pans or a bundt pan with nonstick spray.

2.  Next combine all dry ingredients in a large mixing bowl and whisk to mix.  Add vegetable oil, and use a fork to stir.  To me it has the consistency of wet sand when mixed.

3.  Whisk together Ener-G and water and add to the mixture.  Mix well and then add soy milk and vanilla and continue to stir until well blended.

4.  Add zucchini, chocolate chips and walnuts and mix until blended.

5.  Spoon batter into prepared pans.  Bake 55-60 minutes depending on your oven.  I found 58 minutes worked well for the bundt pan.  If your pans are larger the loaves might not take as long to bake.

I sprinkle the resulting bread with powdered sugar but I am sure it would be tasty with a little drizzle of glaze on top too.  The recipe is Troubadour approved and even requested at this time of year.

*  I think if someone wanted to make this with regular milk and eggs it could be done.  I believe 3 or 4 eggs would result in about the right amount of liquid depending on size of eggs. 

         

*  I also think you could make it gluten free by using something like Bob's Red Mill gluten free flour mix.

- Au Revoir

"  Zucchinis terrific!  Like bunnies prolific!" - Author unknown