Our Version of Chocolate Zucchini Bread |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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We adapted another Chocolate Zucchini Bread and made some healthy changes that suited our lifestyle and tastes. We add a cup of any nuts or seeds (pepitas, almonds, pecans, etc) Ingredients:
3 eggs |
1/4 cup vegetable oil |
1 cup sugar |
1 teaspoon vanilla, concentrated extract |
1 cup zucchini, finely grated |
1 cup carrot, finely grated |
2 1/2 cups all-purpose flour |
1/2 cup baking cocoa |
1 teaspoon salt |
1 teaspoon baking soda |
1 teaspoon cinnamon, ground |
1/4 teaspoon baking powder |
1 cup apple puree |
1 cup nuts (optional) |
Directions:
1. Using the big bowl from your mixmaster, mix all wet ingredients.
2. Gradually add dry ingredients to wet mixture, so as not to make a mess, and mix well.
3. Pour into mini-loaf tins, you should get about 8-10. You can also use 1 normal loaf tin.
4. Bake at 180C/350F for 20 mins or until skewer comes out clean.
5. Freezes well as mini-loaves or whole loaf, sliced before freezing.
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