20 August, 2012

Blue Ribbon Chocolate Zucchini Bread/Cake | Cincinnati Enquirer

Chef/columnist Rita Heikenfeld reports a version of this recipe won first prize at the Ohio State Fair.

Blue Ribbon Chocolate Zucchini
Bread/Cake ingredients
Makes 1 loaf
1 1/2 cups shredded zucchini (squeeze moisture out before measuring)
1 cup flour
1/2 cup unsweetened good quality cocoa, sifted
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 1/2 tsp cinnamon (less if you like)
1/4 tsp allspice
1/2 cup chopped nuts (more if you like)
1/2 cup canola oil
1/2 cup sugar
1/2 cup light brown sugar (if all you have is dark, that’s OK)
2 large eggs
1 to 2 tsp vanilla
3/4 to 1 cup semi-sweet mini-chocolate chips

Notes:  Rita says, "In this recipe, measure cocoa, then sift. If, for example, a recipe says 'sifted cocoa powder,' then sift before measuring."

Preheat oven to 350ºF and spray 9- x 5-inch loaf pan. Set aside shredded zucchini.

Whisk together flour, cocoa, baking soda, baking powder, salt, cinnamon, nuts and allspice; set aside. Beat oil, sugars, eggs, and vanilla until well blended; fold in zucchini.

Add flour mixture, mixing just until combined; fold in chips. Bake until toothpick inserted deep in center comes out clean, 55 to 65 minutes. Cool 10 minutes on wire rack, then remove from pan.

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Rum Raisin Carrot and Zucchini Cake
Anna's Tortellini

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