Double Chocolate Zucchini Bread* (Actually, It’s More Cake-Like!)

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If you are “into” CHOCOLATE,
you will probably like this.

 

If you are NOT, …do NOT make this!!!

 

“Double Chocolate” =  very CHOCOLATE’Y!!

 

In addition to cocoa, each loaf
has a whole cup of semi-sweet

chocolate chips in it! (To make it with “less of strong chocolate”, use milk chocolate chips, or leave ’em out altogether.)

 

INGREDIENTS:

 

The following ingredients make just ONE of the 8×4-inch loaves.  Double all ingredients to make two as shown above.
1 and 2/3 cups all-purpose flour
1/3 cup Dutch-process cocoa powder (I used Hershey’s cocoa)
1 teaspoon salt
1/2 teaspoon baking powder (I use aluminum-free)
1/2 teaspoon baking soda
2 large eggs
1/2 cup vegetable oil (I used Smart Balance blend)
1/2 cup light brown sugar, packed
1/3 cup honey (I used honey fresh from our son’s beehives)
1 teaspoon vanilla extract
….
2 cups shredded zucchini (If using larger zucchini, cut in half and remove seeds along with its “drier stuff”– I don’t peel it.)
2 cups semi-sweet chocolate chips.  (Use milk chocolate chips IF you would rather have a more mild chocolate flavor!, or leave the chips out altogether.)

I love nuts! and I would like to have put some in here, …but not every family member likes them as much as I do!  Besides, my pan was FULL ENOUGH without anything else being added.

DIRECTIONS:
  • Preheat panggangan to 350-degrees.  Spray an 8×4-inch loaf pan with non-stick spray.  I also cut a long/thin piece of parchment paper that will go down the end, along the bottom, and up the other end.  I spray that, too.   It seems to take the “hope” out of removing the loaf when it’s done.
  • In a medium bowl, whisk together the dry ingredients (flour, cocoa, salt, baking powder and baking soda).  Make sure everything is very evenly mixed together. (It’s not necessary, but I also ran this dry mixture through a strainer-type sieve to get rid of any small lumps that could be in the cocoa,)  Set aside.
  • In quite a LARGE bowl, whisk together the eggs, oil, brown sugar, honey and vanilla extract.  Once this is mixed together, I like to let this stand for a few minutes so that the liquid (eggs and vanilla) can sort of “melt” the granules of brown sugar.   Maybe five minutes, …and then I whisk it for a little bit, again.
  • NOW, I dump the bowl of whisked together “dry ingredients” into the large bowl  of the whisked together “wet” ingredients.  Before stirring, I also dump the grated zucchini and the chocolate chips on the top of all.   At this point, I start stirring/blending/folding with a wide spatula or wooden spoon.  I just want to make sure things are blended together– over-stirring may cause a drier/tougher loaf than I want.
  • Pour the batter into the prepared loaf pan.  When I saw how much batter I had in comparison to the size of the smaller loaf pan, I thought I would surely be in “trouble” because the batter came to 1/2″ from the top of the pan.  I was picturing a serious kind of “bake-over” in the oven, but,… it didn’t happen.  All was well.
  • Bake for 65-75 minutes, or until a toothpick (or thin sharp knife) inserted into the center comes out with just a few moist crumbs attached.  Depending on your own oven, and especially if you will be using a DARK kind of loaf pan, you might want to put a baking sheet on the rack that’s below the rack you’re using– this may keep the bottom of your loaf from getting too dark before it’s done.  My pans were “light colored”, so I didn’t have to do that.  Some bakers say the baking time may also have to be decreased a little if you are using a dark pan (a glass loaf dish, too?).  You know your panggangan better than anyone else– bake accordingly.
  • Allow to cool in the pan for 15 minutes, then turn out onto a cooling rack to cool completely before slicing– sometimes, it’s hard to wait for that!!!  Store leftovers at room temperature, tightly wrapped in plastic wrap.  (I’m one who likes “cold cake” and I will also eat other things in their “cold state”, also, so,… I like to store this in the refrigerator.)
*This recipe came from the website of King Arthur Flour.

Source Recipe: http://milkmaidrecipebox.blogspot.com

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