Marsha Baker Recipe

Dbl. Choc. Zucchini Bread {with secret ingredient}

By Marsha Baker mrsbakery


This is a very moist bread loaded with healthy options. Get a great start on your daily nutritional requirements by enjoying some of this bread for breakfast.


Recipe Rating:
 1 Rating
Serves:
10-12
Prep Time:
Cook Time:

Ingredients

1-1/2 c
white whole wheat flour
1/2 tsp
baking soda
1/4 tsp
baking powder
1/4 tsp
salt
1/2 tsp
ground cinnamon
1/3 c
unsweetened baking cocoa
1 c
frozen spinach or 1/2 c. cooked
2 Tbsp
canola oil
1 c
shredded zucchini
1
ripe banana, mashed
1/2 c
unsweetened applesauce
2/3 c
granulated sugar
2
eggs, beaten (or 1 egg + 2 egg whites)
1 tsp
vanilla extract
3/4 c
chocolate chips, divided
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Directions Step-By-Step

1
Preheat oven to 325. Line a loaf pan with parchment and spray with non-stick spray. Set aside.
2
In medium bowl, whisk flour, baking soda, baking powder, slat and cinnamon until evenly mixed.
3
Microwave frozen spinach for about 1 minute on high. Squeeze out extra water and drain. Process in a food processor with oil until finely pureed. Transfer to a large mixing bowl.
4
Into spinach mixture, add zucchini, banana, applesauce, sugar, eggs and vanilla. Mix well. Then add dry ingredients and mix until blended well. Stir in 1/2 c. chocolate chips.
5
Pour batter into prepared loaf pan and dot the top with remaining 1/4 c. chocolate chips. Bake for 55-60 minutes. Don't overbake. It will still test a little 'gooey' when it's done baking.
6
Let cool in pan on a rack for about 30 minutes. Cut around edges with a knife and carefully lift out onto cooling rack (don't invert or chocolate chips will be smashed).
Let cool, (if you can wait!) cut and serve.