We had our first outing to the beach for the season this past weekend.
Best treat for the day was the chocolate zucchini bread. Easy to bring along and slice off a piece when the mood hits you. I have started to experiment with using brown rice syrup in place of sugar. This bread was very moist and chocolaty. Kitchen Dad & the kids spread honey on it to add more sweetness but I liked it just plain.
This recipe made enough for two loaves.
2 1/2 cups shredded raw zucchini
2 cups white wheat flour
1 cup unsweetened cocoa powder
2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup canola oil
1 cup brown rice syrup
1 teaspoon vanilla extract
Preheat oven to 300 degrees.
Combine all the fry ingredients in a bowl. Use your mixer and mix together the oil, rice syrup, eggs vanilla extract until blended. Slowly add the dry ingredients to the mixing bowl of wet ingredients and mix everything together. Pour the batter into 2 loaf pans that have been greased. Bake for about 60 minutes or until toothpick or knife inserted comes out clean. Let the loaves sit on a wire rack until cool. I didn’t wait until they were totally cool before trying to remove them from the pan and one broke in half. the second one I left until it was totally cool and it came out intact.