The *Best* Zucchini Bread (chocolate vegan from Kathy)

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The *Best* Zucchini Bread (chocolate vegan from Kathy)

Postby Mandy » Wed Oct 08, 2008 3:13 pm

*The BEST Zucchini Bread* makes 2 loaves - (Lisa added notes and tips)

Cream together in a large bowl:

2c sugar
3/4 c shortening (I like spectrum palm shortening, but I've made this with coconut oil, crisco, etc. as well, haven't tried butter)

Add 3 eggs (or egg replacer)

In a second bowl combine:

2c grated zucchini
1/2 c milk (any works, cow, rice, soy, almond)
2t. Vanilla

In a third bowl mix:

2 1/2c flour
1/2c cocoa (the darker, the better!)
2 1/2t. baking powder
1 1/2t. baking soda
1t. Salt
1t. Cinnamon

1/2c chocolate chips (use more than 1/2 cup!)

Alternate adding dry ingredients and zucchini mixture to the sugar/egg mix and stir until well blended. Grease and flour two loaf or a 9" square pan and bake for 50 - 60 minutes @ 300 degrees.

Lisa prefers a 9x/13 glass pan at 300 for 60 min. :)

(Also, don't worry about making 3 bowls dirty. Get out one big bowl, and do it this way:

shred and then blot zucchini with towels, dryer is better than freshly shredded

shortening + sugar, beat it well (a fork works for soft shortening, dont dirty your mixer!)

add eggs, vanilla, milk, mix

add all dry ingredients, mix really well

add zucchini and chocolate morsels, stir until the zucchini is coated

sprinkle some extra chocolate on top after you put it in the pan)

55-60 min in a 9x13 glass pan is perfect.

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