Wednesday, January 21, 2015

Chocolate Zucchini Bread

What is better than a recipe for chocolate zucchini bread? A customizable recipe for chocolate zucchini bread!

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Customizable? What does that mean? Well, I am so very glad you asked. This zucchini bread can be adapted to serve any tastes or occasions. You can go the decadent route by using oil and chocolate chips, add in an extra serving of fruit with some applesauce, make it gluten free, boost your calcium and probiotics with yogurt, or bring down the caffeine level with carob powder. The options are for you to decide based off of your own needs and wants. The result? A yummy quick bread that is sure to satisfy.

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Customizable Chocolate Zucchini Bread
2 cups rolled oats, blended into a flour
½ cup whole wheat, all purpose, or gluten free flour
¼ cup coconut flour
1 cup cocoa powder or carob powder
2 tsp baking powder
½ tsp baking soda
1 tsp salt
2 cups sugar
½ cup oil, applesauce, or yogurt
2 ½ cups buttermilk
2 eggs
1 tsp vanilla extract
1 ½ cups shredded zucchini
¾ cup milk chocolate, dark chocolate, or carob chips (optional)
 
Preheat your oven to 350 degrees and grease a large loaf pan. Mix together the first 7 ingredients in a large bowl. In a separate bowl, whisk the remaining ingredients except for the chocolate chips. Combine the wet and dry ingredients together, folding in the chocolate chips (if using). Bake for 60-70 minutes, or until a toothpick stuck into the center comes out clean. Allow the bread to sit in the pan for 10 minutes before removing to a cooling rack to cool completely.

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