I THOUGHT my kids were going to fall head over heels in love with this recipe, but I think the changes I made to it may have changed their mind. LOL. I was out of Greek yogurt so I used mashed bananas and the banana flavoring is a bit overpowering. To me, this is really good....to 2 out of 3 of them, this is ok (God love Allison for almost always loving anything I make). But don't let that stop you from making this, just used the Greek yogurt (or plain vanilla yogurt, or even sour cream). Maybe next time I'll try canned pumpkin.... :)
1 and 1/2 cups shredded zucchini
1 cup all-purpose flour
1/2 cup unsweetened cocoa
powder
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon instant coffee powder (or 1/4
teaspoon espresso powder)
3/4 cup semi-sweet or dark chocolate
chips
2 large eggs
1/4 cup canola or vegetable oil
1/4 cup plain Greek yogurt
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
Adjust the oven rack to the lower third
position and preheat oven to 350°F (177°C). Spray a 9x5 (or 8x4) loaf pan with
nonstick spray. Set aside.
(I just squeezed out as much as I could...)Place the shredded zucchini on a couple paper
towels to absorb some (but not all!) moisture. Press a paper towel on top as
well. Set aside until step 4.
In a large bowl, whisk the flour, cocoa
powder, baking soda, baking powder, salt, instant coffee, and chocolate chips
together until combined. Set aside.
In a medium bowl, whisk the eggs, oil,
yogurt, sugar, and vanilla together until completely combined. Pour the wet
ingredients into the dry ingredients and lightly whisk until combined. Using a
rubber spatula or wooden spoon, fold in the zucchini. Pour/spoon batter into
prepared baking pan.
Bake for 45-55 minutes or until a toothpick
inserted in the center comes out clean. Allow
bread to cool completely in the pan set on a wire rack. Slice and serve when
bread has completely cooled. Store leftover bread in an airtight container at
room temperature for up to 5 days.
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