Chocolate Zucchini BreadThe zucchini bread was a request from a long time friend of mine. She is one of the lucky ones to have a garden full of zucchini. I am so jealous. This is also the recipe I have used for my son's Woodland themed birthday party which was at a local park called Sulfur Creek. If you have not been there, I highly recommend a visit. We had the party outside, right next to the fox enclosure which was perfect because of the theme I had for the party. The birthday package also included a show with three animals that the kids could pet and learn about. The final event was arts and crafts for children of all ages. Sulfur Creek is a nonprofits animal rescue which is financed through donations, people which rent this place for parties, and supported by volunteers. For my sons party to keep the theme as natural as possible, I decided to make muffins instead of frosted cupcakes which gave the party a more earthy look. Because my son really likes chocolate, I made zucchini bread. Additionally, zucchini bread was a bit more healthy then frosted cupcakes. The reason I love this recipe is because it is a great chocolate cake, moist, and very, very chocolaty. I usually add more zucchini then the recipe calls for but this is my personal preference. I love that this type of cake is dense, but still moist and soft. Sometimes, I make cake with zucchini and pair it with a avocado fudge frosting. I will include that recipe another time. Chocolate Zucchini Bread
Yields: 20 standerd muffins or 2 loaves (8x4 inches) Ingredients: All-purpose flour 2 cups Cocoa powder 1 cup Salt 1/2 teaspoon Baking soda 2 teaspoon Allspice 1 teaspoon Grounded cinnamon 1 1/2 teaspoon Brown sugar 1 1/2 cup Melted butter 1/4 cup Vegetable oil 3/4 cup Eggs 3 Buttermilk 1/2 cup Grated zucchini 2 cups about 3 medium size (wash and dry the zucchini, no need to peel the skin off) Semi-sweet chocolate chips 1 cup Directions:
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June 2019
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