Tuesday, May 24, 2011

Chocolate Zucchini Bread...Healthified

Oh Helloooo out there. I'm back. T'was a quick trip, but so worth it. My niece is darling, and we had an awesome weekend with family and friends. (FYI I started this post yesterday and am just barely getting it up. SHEESH. Crazy monday!)

Now for the Chocolate Zucchini Bread Recipe as was promised HERE...
I got this recipe from the Our Best Bites Cook Book. It is an AWESOME. My mom gave it to me upon my arrival in AZ and I was so excited about it! I am sure I'll have more modified recipes from there in the future, because they have some great ideas! One of my favorite things to do when I go home is cook with my mom because she always has everything on hand. None of this...run to the store business. It's the greatest. She is always up to let me try out new things too which is great.

This bread turned out awesome. We made one loaf and 18 muffins. My mom informed me later that I used the wrong bread pan, which is why it is so flat. oops...



Healthified Chocolate Zucchini Bread
Original recipe found HERE
(I have included the regular recipe with my modifications)

Ingredients:
2 cups flour (I used 2 cups whole wheat flour)
2 tsp cinnamon
1 1/2 tsp baking soda
1/2 tsp salt
1/4 cup plus 2 TBS unsweetened cocoa powder
1/2 cup canola oil (I used 1/2 cup applesauce instead)
1 cup granulated sugar (I used 1/2 cup sugar, 1/4 cup baking splenda)
1/4 cup brown sugar
3 eggs (I used egg beaters)
2 tsp vanilla
1/2 cup sour cream (I used 1/2 cup 0% Fage Greek Yogurt, fat free sour cream would work as well)
3 cups shredded zucchini
3/4 cup mini chocolate chips (I left these in...because they made it MONEY)

Topping
2 TBS brown sugar
2 TBS granualted sugar
1/2 tsp cinnamon

Directions:
Preheat your oven to 350 degrees.

Mix topping ingredients in a small bowl and set aside.
Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.
With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.
Add vanilla and sour cream and mix until combined.
Gently stir in the grated zucchini
Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.) If you only have regular chocolate chips, or a chocolate bar, just give it a chop so it’s the size of mini chocolate chips.
Add the remaining flour mixture to the batter and stir just until combined. Add chocolate chips and stir to combine.
Divide the batter between the two pans (8" pans...not 9" like i used). and sprinkle topping over each. Place pans on a cookie sheet for easy moving.
Bake in your preheated 350 degree oven for 50-60 minutes. Set your timer for 45 minutes and then keep an eye on it for the remainder. When it’s done a toothpick or skewer should come out without goopy batter on it and the top will be gorgeous and cracked with sugar.
It makes fantastic muffins as well.Cook them at the same temp. Set your timer for 10-12 minutes and then keep an eye on them.

I haven't worked up the nutrition facts on these because we ended up splitting them up between the bread and the muffins. I will work on that. I must admit that I am such a fan of quick breads. I think they are SO DANG TASTY, and one chalked full of zucchini? What's not to love?  

Do you like veggie inspired baked goods? (Zucchini/Carrot/Pumpkin/Sweet Potato?) I LOVE them. In fact these Sweet Potato Muffins are a favorite of mine as well as these Oatmeal Pumpkin Chocolate Chip Cookies.  

11 comments:

Janetha @ meals + moves said...

The bread looks awesome! I flipped through the Our Best Bites cookbook and was a little let down by some of the recipes.. but I don't eat the same things those gals do, so go figure. I think it is great for a lot of people--my sister LOVES it. I like the way you made healthy modifications to their recipe!

Melissa said...

That looks DELICIOUS, I must make it ASAP. Love the idea of chocolate + zucchini! I found your blog from Janae, and I'm working my way back through your previous posts :)

Anonymous said...

flat bread still tastes good i bet :)

Julia said...

this looks delicious... as always! next time i go to the store I will have to get more zucchini! i used it all in the lasagna this past time :)

MegSmith @ Cooking.In.College said...

Love love love, definitely saving this :-)

Erin@gosupermamago said...

I love making veggie/fruit inspired baked goods, I love sending healthy baked goods feed my girls/send with hubby to work. I usually try to eliminate the sugar out of the recipe and replace it with a bit of NH maple syrup. :)

Rachelle Wardle said...

YUM! I love zuccini bread. Can you bring this to our blogger pot luck?

P.S. I also love to cook at my Mom's house. Infact I don't think I've ever purchased my own bag of sugar or flower my entire adult life.

Love ya girl!

Chelsea said...

I have never heard of anything like this! Very interesting!! :)

Mara Campbell said...

This recipe looks fantastic!!! I am definitely going to try it. We just planted zucchini in our garden and hopefully we will have an abundance this summer.

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