Bumper Crop Chocolate Wave Zucchini Bread
From mystic_river1 15 years ago
- 60 minutes to make
- Serves 8
Adapted from the daily Schmooze. Zucchini bread/cake with a chocolate twist that surprises your taste buds. I make chocolate butter for this which is just soft butter and melted chocolate bits. Weird, I know. Must be one of my weird days.
Ingredients
- 1/3 cup butter shopping list
- 1 1/3 cups sugar shopping list
- 2 eggs shopping list
- 1 1/2 cups grated zucchini shopping list
- 1/3 cup water shopping list
- 1 teaspoon vanilla extract shopping list
- 1 2/3 cups all-purpose flour shopping list
- 1 teaspoon baking soda shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon baking powder shopping list
- 1 teaspoon pumpkin pie spice shopping list
- 1/3 cup chopped walnuts shopping list
- 3 tablespoons unsweetened cocoa powder shopping list
- 1/3 cup mini semi-sweet chocolate chips shopping list
How to make it
- Preheat oven to 350 degrees F. Grease one 9 x 5 inch loaf pan.
- In a large bowl, cream butter and sugar together. Mix in eggs. Add zucchini, water, and vanilla; stir. Blend in flour, baking soda, salt, baking powder, and pumpkin pie spice. Stir in nuts.
- Divide batter in half*, and add cocoa powder and chocolate chips to one of the halves. Pour plain batter into bottom of the loaf pan. Pour chocolate batter on top of plain batter.
- Bake until wooden pick inserted into center comes out clean, about 1 hour. Cool 10 minutes, and remove from pan. Store in refrigerator.
- *I keep the chocolate "half" at just less than half the batter.
The Rating
Reviewed by 9 people-
Hi there how are you ..........this sounds heavenly thank you for sharing it .........mini...its ok to have weird days hahahaha
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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sounds really good JM...
peetabear
in mid-hudson valley loved it
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OMG you have me in a trance with this decadent bread Love the chocolate and Pumpkin pie spice
High Five
Michael
trigger
in loved it
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