Chocolate-Zucchini Bread

This is one of my favorite recipes. It's one of those cakes breads that you can pretend is healthy and not feel guilty about eating- after all it does have zucchini in it.

Chocolate Zucchini Bread
3 eggs
2 cups sugar
1 cup oil
1 tsp vanilla
2 cups grated zucchini
3 cups flour
1 tsp salt
1 tsp b. soda
1/2 tsp b. powder
1 tsp cinnamon
1/2 cup cocoa
Beat the eggs, add sugar, oil and vanilla. Stir in zucchini. Mix the dry ingredients and add to the wet. Beat well. Bake at 350.

The times will vary depending on the size of your pan. I usually make mini-loaves. Easier to freeze and take out for eating later. They bake about 25 min. I think the original recipe was for 2 full size loaves.
Here is how I have changes the above recipe: NO salt. I reduce the sugar- I think last year I reduced it to 1 cup and it was still very good. Usually I just don't fill my 1/3 cup scoop all the way to the top so I have no idea how much sugar I am getting. I also use applesauce instead of oil and it is still good. Sometimes I do 3/4 cup applesauce and 1/4 cup oil.


Zucchini- Garlic Bread

It's that time of year.....every year we are blessed with an over abundance of zucchini and cucumbers. We are almost to that time....we are picking about 1 zucchini a day and our first cuke should be ready tomorrow. 2 years ago we picked 18-20 cukes a DAY for a week. So I am on my annual search for recipes. Something new, so we don't only eat plain raw veggies and quick breads. Last night I tried this recipe. It turned out really good.

Zucchini-Garlic Bread

½ cup non-fat evaporated milk

½ cup water (or just 1 cup skim milk instead of the evaporated milk and water)

½ cup butter

2-4 T honey

3 cups flour- divided

I pkt (2 ¼ tsp) quick rise yeast

1 tsp salt

1 cup grated zuccinni

2 cloves garlic, pressed or minced

1 T chopped herbs (rosemary, basil, thyme, parsley, oregano, sage, dill…)

Mix milk, water, butter and honey in a glass bowl and microwave until melted. About 120 degrees.

Mix 1 cup flour, salt and yeast in a bowl and add to the warm liquid. Beat well

Thoroughly mix remaining 2 cups flour, garlic, zucchini and herbs. Add the yeast mixture and mix.

Turn out on to a floured surface (or use a dough hook) knead for 5-10 min, adding flour as needed.

Allow the dough to rest, covered, for 10-15 min.

Punch and knead a bit then spread on a pizza pan or large cookie sheet. Grease your hands with 1 tsp of olive oil and spread the dough evenly over the pan.

Cover and rest for another 10-15 minutes.

Preheat oven to 325 F, prick a dozen time or so with a toothpick

Bake 20-30 minutes, until golden brown.

I used fresh rosemary, sage and oregano from our time I will use more than I did. I think this would make a wonderful pizza crust too. So next time I may do that....use 1/2 for pizza and maybe make the other into a loaf instead of focaccia style.