3 cups all purpose flour
3 cups sugar
1/2 cup baking cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1/4 tsp cinnamon
1 1/2 cup veggie oil
2 T butter; room temp
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
3 cups zucchini; grated and skin removed
1-2 cups chocolate chips…..or…..peanut butter chips
1. Heat the oven to 350 degrees F
2. Butter and flour your 8in x 4in loaf pans…..or…..4in x 2in small loaf pans for individual servings
3. Before you even start your batter for the bread you must prep your zucchini. Cut the ends and skin off the zucchini. Now pull out your food processor and grade the zucchini….or….use a cheese grader if you don’t have a food processor. Place the graded zucchini into a large bowl until it is time to use in the bread batter.
4. In your mixing bowl combine your flour, sugar, cocoa, baking powder, baking soda, salt, and cinnamon
5. Place your mixer on medium low to combine all dry ingredients
6. Now that all your dry ingredients are mixed well it is time to add your wet ingredients with your mixer on medium low.
7. Crack your eggs separate into a small bowl (this allows you to assess your eggs, making sure there is no blood or shells when adding to your bread mixture). Add them to your dry mixture one at a time.
8. To your bread mixture add your veggie oil, butter, vanilla extract, and almond extract. You might need to increase your speed to medium to medium high to mix all the ingredients thoroughly.
9. Right now you are looking at the dough and thinking…..this is way to dry! I know keep going it will all be ok I promise.
10. Measure out your fresh zucchini and stir, NOT MIX, into your bread mixture. This step adds a ton of moisture and you will now believe me that it is a batter not a hard lump of dough!
11. Finally stir in your chocolate or peanut butter chips and your batter is complete.
12. Now it is time to add your batter to your loaf pans. I like to use my 1 cup measuring cup when adding the batter because it make less of a mess, and I don’t pour it all over the edges of the pans that then burns.
13. Once the batter is in your pans, pick them up and give them a small drop onto your counter top. This gets all the air out of the pans and allows for even cooking throughout the bread.
14. Place the loaf pans into a 350 degree ovens for 55-60 minutes or until a toothpick comes out clean after inserting near the center of the pan.
15. After it has finished cooking run a butter knife around the edge of the pan, invert the bread, and place on a cooling wrack
16. To store the bread I normally wrap it in plastic wrap and foil to keep moist. The bread typically doesn’t last very long in my house, because I reassure myself it’s ok to eat twice as much since there are vegetables in the makeup. Isn’t that how it works?!?!?!
***TIPS: to make this bread gluten free replace your all purpose flour with coconut flour. Here is a warning…the bread doesn’t rise like it does when you use all purpose flour; so when you place the batter into the loaf pans make sure you smooth it over nicely otherwise it will come out really ugly. It actually tastes very similar to the original recipe so if you can’t eat gluten try it!!!!
THANK YOU: if you were as lucky as I was and you get fresh zucchini from a friend’s garden make sure you make them a loaf for a thank you! Huge thanks to Mrs. Agatha Marcela!!!
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