Bumper Crop Chocolate Wave Zucchini Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
1 1/3 cups sugar |
2 eggs |
1 1/2 cups grated zucchini |
1/3 cup water |
1 teaspoon vanilla extract |
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 |
1/3 cup chopped walnuts |
3 tablespoons unsweetened cocoa powder |
1/3 cup mini semi-sweet chocolate chips |
Directions:
1. Preheat oven to 350 degrees F. Grease one 9 x 5 inch loaf pan.
2. 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.
3. 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.
4. Bake until wooden pick inserted into center comes out clean, about 1 hour. Cool 10 minutes, and remove from pan. Store in refrigerator.
5. *I keep the chocolate half at just less than half the batter.
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