Chocolate Summer Squash Bread

This recipe is adapted from “The Classic Zucchini Cookbook”.

Chocolate Summer Squash Bread

Ingredients:

1 ½ cups sugar

3 large eggs

¾ cup vegetable oil

3 cups grated zucchini or summer squash

1 tablespoon vanilla

3 cups all-purpose flour; you can substitute up to 1 cup with whole wheat flour

½ cup unsweetened cocoa powder

1¼ teaspoon salt

2 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon baking powder

½ cup chocolate chips

½ cup chopped nuts (optional)


Method:

Preheat oven to 350 degrees.

Lightly grease two 5×9 loaf pans.

Combine sugar, eggs and oil in a large bowl. Beat until well blended.

Stir in zucchini and vanilla.

In another bowl, sift together remaining ingredients, except chips and nuts.

Add dry mixture to wet mixture and stir until it’s just blended.

Stir in the chocolate chips and nuts.

Pour batter into the pans.

Bake for up to 1 hour or until a toothpick inserted in the centers comes out clean.

I start checking at 40 minutes for 2 loaves.

On wire racks, cool the breads in the pans for 10 minutes.

Insert onto the racks and cool completely.

Recipe credits: Carrie Sanford, who shares the Peninsula Kitchen column with Betsy Wharton, is a mother, wife, educator, artist, activist and cook.

Source link: http://www.peninsuladailynews.com/life/peninsula-kitchen-taste-testing-muffins-prompts-recipe/