Chocolate Zucchini Bread
Try this Chocolate Zucchini Bread recipe, or contribute your own. "Quick" and "Breads" are two of the tags cooks chose for Chocolate Zucchini Bread.
"Since our garden is overflowing with Zucchini I decided I wanted to make something sweet with them instead of eating them every night for dinner. This recipe was great! I made mini muffins that were easy to grab and go. I also added a smidge of cream cheese frosting on top which made them even more wonderful. I do suggest if making mini muffins to cut the baking time by a couple of minutes so that they do not dry out."- Amyleebryan
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Chocolate Zucchini Bread Preparation
Preheat the oven to 350 degrees. Coat two 4-by-8-inch loaf pans with nonstick spray. In a medium bowl, use an electric mixer set at medium speed to beat the sugar, egg substitute, oil, water and vanilla until well blended. Stir in the zucchini. Add the dry ingredients and stir just until they are moistened. Divide the batter between the pans. Bake until a toothpick inserted near the center of each loaf comes out clean, 50 to 60 minutes. Cool the loaves in the pans on wire racks for 10 minutes. Remove the loaves from the pans and let them cool completely on the wire racks. Makes 2 loaves. Source Prevention on line Formated for Mastercook by Carol Floydc.floyd~~at;arnprior.com Recipe by: Prevention On Line Posted to MC-Recipe Digest V1 #1040 by Carol & Bob Floyd ~~ltc.floyd~~at;arnprior.com> on Jan 21, 1998
Or divide the batter among 16 muffin cups (in 2 muffin tins) and bake for 12 to 15 minutes, or until a toothpick insertedinto the center of a muffin comes out clean. Cool in pan for 10 minutes, then remove to wire racks to cool completely. Makes 16 muffins.
Great Idea, great taste, full of antioxidants. Also, try substituting carrot for Zucchini and increasing the liquid.
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