View Full Version : Chocolate Wave Zucchini Bread
08-06-2000, 10:14 PM
A while back someone posted that they tried this recipe and it stuck to the pan. I tried it again and used a tip supplied by Mom! I sprayed the pan with cooking spray, then instead of dusting with flour I dusted with sugar. I did let the bread sit for about 10 minutes after removing it from the oven, then turned it onto a plate. I had no problems with sticking, and as a bonus I love the sugar!
08-07-2000, 04:48 PM
That sounds like a great idea! Which issue is that recipe from? It sounds great! Was it as good as it sounds?
08-07-2000, 07:32 PM
Yes,Kim, please share the recipe, it sounds wonderful.
08-08-2000, 06:12 AM
This recipe was posted a little while back under a thread I started looking for the zucchini bread recipe mentioned in the August issue editorials. Someone kindly posted that recipe along with the chocolate wave zucchini bread. I made the chocolate one and it was delicious!
08-08-2000, 08:46 AM
Thanks Mac! I posted a reply to Heide's (sp) thread so others could easily access it..for now!
08-08-2000, 10:15 AM
I posted this recipe in that thread Trust me this is VERY tasty...It comes easily out of the pan too
Chocolate zucchini bread (low fat)
1/2 cup walnuts, chopped
2 cup all-purpose flour
1/4 cup unsweetened cocoa, preferably Dutch-process
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large egg, lightly beaten
1 3/4 cup granulated sugar
3/4 cup Fruit Puree Fat Replacement
1/4 cup canola oil
1 teaspoon vanilla extract
1 ounce unsweetened chocolate, melted
2 cups zucchini, grated
Estimated Cooking Time: 1 hour 20 min.
1. Preheat oven to 325 degrees F (165 degrees F). Lightly oil 8-by-4-inch loaf pans as needed or coat them with nonstick spray [original recipe makes 2 loaves].
2. Spread walnuts in a pie pan and bake for 5 to 7 minutes, or until fragrant. Set aside to cool.
3. Sift flour, cocoa, baking powder, baking soda and salt into a large bowl.
4. In another large bowl, whisk eggs, sugar, fruit-based fat replacement, oil, vanilla and melted chocolate until blended. Add dry ingredients and stir with a rubber spatula until just combined. Fold in zucchini and reserved walnuts. Spoon batter into prepared pans, smoothing tops.
5. Bake loaves for 55 to 60 minutes, or until a skewer inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes. Invert onto rack and cool completely. (The bread will keep, well wrapped, at room temperature for 1 to 2 days or in the freezer for up to 1 month
08-08-2000, 10:47 AM
Here is the one that I was referring to...I posted this one on a different thread, but I'm gonna give Vanessa's a try too! Thanks Vanessa!
* Exported from MasterCook *
Chocolate Wave Zucchini Bread
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup shortening
1 1/3 cups sugar
1 1/2 cups shredded zucchini
1/3 cup water
1 teaspoon vanilla
1 2/3 Cups ALL-Purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon pumpkin pie spice -- or ground cinnamon and cloves
1/3 cup chopped nuts
3 tablespoons cocoa
1/3 cup miniature chocolate chip
Preheat oven to 350 degrees (175 C.) Grease on 9x5 inch loaf pan.
In a large bowl cream shortening and sugar. Mix in eggs. Add zucchini, water and vanilla. Stir. Blend in flour, baking soda, salt, baking powder and spices. Stir in nuts.
Divide batter in half. Add cocoa powder and chocolate chips to one of the halves. Pour plain batter into bottom 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.
"Moist and chocolaty with a neat layered look."
- - - - - - - - - - - - - - - - - - -
Per serving: 3175 Calories (kcal); 126g Total Fat; (34% calories from fat); 48g Protein; 490g Carbohydrate; 374mg Cholesterol; 2621mg Sodium
Food Exchanges: 11 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 23 Fat; 20 1/2 Other Carbohydrates
NOTES : I used plain chocolate chips in place of mini's.
I just made the same recipe that Vanessa posted. It is from Eating Well and is absolutely delicious. Should be listed as cake, not bread!.
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