Friday, May 25, 2012

Chocolate Zucchini Bread


2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
2 teaspoon cinnamon
1/4 teaspoon baking powder
2 cups sugar
4 egg whites
1/3 cup canola oil
2 Tablespoons water
2 Tablespoon pure vanilla extract
2 1/2 cups zucchini, shredded

Preheat oven to 350 degrees F. Grease two 4x8 inch
loaf pans with shortening. Whisk next 5 ingredients
together in a bowl. Combine next 5 ingredients in
another bowl. Beat with an electric mixer or whisk until well blended. Stir in zucchini. Add dry ingredients and
stir just until moistened. Divide batter equally between pans. Bake 60 minutes, or until toothpick inserted near center of each loaf comes out clean. Cool loaves in pans for 10 minutes. Remove loaves from pans and let cool completely on aluminum foil. These can also be made as muffins; I suggest greasing the muffin tin rather than using paper cups, since the muffins tend to stick to paper.

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