As the summer is beginning to come to an end, now is the time for all the fruits and veggies you planted in your garden to be picked and devoured. One thing that seems to come in never ending amounts is zucchini. Surely you can’t eat zucchini EVERY night for dinner, so here are two ways you can use this delicious veggie.
Chocolate Zucchini Bread
- 2 squares unsweetened chocolate
- 3 eggs
- 2 cups white sugar
- 1 cup vegetable oil
- 2 cups grated zucchini
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup semisweet chocolate chips
- 2 tablespoons cocoa
- Preheat oven to 350 degrees. Lightly grease two 9×5 inch loaf pans.
Step 1:
In a microwave-safe bowl, microwave chocolate squares until melted. Stir occasionally until chocolate is smooth.
When I went to stir after 20 seconds, I quickly learned this bowl IS NOT microwave-safe. OUCH!
Step 2:
In a large bowl, combine eggs, sugar, oil, zucchini, sour cream, vanilla and melted chocolate; beat well.
Step 3:
Stir in the flour, baking soda, salt, cocoa, and cinnamon.
Step 4:
Fold in chocolate chips. Pour batter into prepared loaf pans. Bake for 60-70 min, or until a toothpick inserted into the center of the loaf comes out clean.
Now wait…..(wonder what is in the fridge to tie me over)
Cool for 30 minutes before removing from pan so you don’t lose the bottom of your bread! Finish cooling on cooling racks. Eat and enjoy!
- Hawaiian Zucchini Bread
- 3 eggs, beaten
- 2 cups white sugar
- 1 teaspoon vanilla extract
- 1 cup vegetable oil
- 2 cups gated zucchini
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup chopped pecans
- 1 cup crushed pineapple, drained
- 1/2 cup coconut
Preheat oven to 325 degrees. Lightly grease two 9×5 inch loaf pans.
Step 1:
In a large bowl mix together eggs, sugar, vanilla, oil, and zucchini. (I decided to do 1 cup sugar and 1 cup splenda to help cut down on the calories in case I end up eating both loaves. )
Step 2:
In a separate bowl, mix together flour, soda, baking powder, and salt. Add to the zucchini batter and mix well.
Step 3:
Stir in pecans, pineapple, and coconut. Pour into loaf pans. Bake for 1 hour, or until browned. (It only took mine 50 minutes).
