Monday, June 25, 2012

Double Chocolate Zucchini Bread {with secret ingredient}

After seeing this yummy recipe featured at Foodbuzz...from 
The Hungry Artist...I knew I was going to have to make it.

Oh were we ever happy we did! 

It was so moist and chocolate-y....AND full of nutrients too! 

The recipe calls for only 2 Tb. oil...I love that it uses applesauce and a banana for moisture too.  Not to mention the zucchini AND the 'secret' ingredient. 

A great start on your daily required amounts of fruits & vegetables, all rolled up in a moist chocolate bread!

WHO WOULD HAVE GUESSED IT!?

I'll let you read the ingredient list to figure out the 'secret ingredient'. 
{PSST - don't tell...it's spinach}

Your family will never know they're eating a healthier option. I really do have a 'thing' for disguising foods they 'think' they don't like! 

This lovely bread would be a great after school snack or enjoy it for breakfast!

Please don't let the length of the ingredient list intimdate you.  This goes together pretty easily, and the end result is so worth your time. 


DOUBLE CHOCOLATE ZUCCHINI BREAD 
{with secret ingredient} 

Non-stick cooking spray
1-1/2 c. flour 
(I used white whole wheat) 
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1/3 c. unsweetened baking cocoa
1 c. frozen spinach, or 1/2 c. cooked spinach
2 Tb. canola oil 
1 c. shredded zucchini (about 2 sm. or 1/2 medium sized)
1 ripe banana, mashed
1/2 c. unsweetened applesauce
2/3 c. granulated sugar
(I used 1/3 c. xylitol...1/3 c. sugar)
2 eggs, beaten
(I used 1 egg + 2 egg whites)
1 tsp. vanilla extract
3/4 c. semi-sweet chocolate chips, divided 
(My homemade sugar free chocolate chips recipe found here)

Preheat oven to 325. Line a loaf pan with parchment and spray with non-stick spray.  Set aside. 

In medium bowl, whisk flour, baking soda, baking powder, slat and cinnamon until evenly mixed.

Microwave frozen spinach for about 1 minute on high.  Squeeze out extra water and drain.  Process in a food processor with oil until finely pureed.  Transfer to a large mixing bowl.

Into spinach mixture, add zucchini, banana, applesauce, sugar, eggs and vanilla.  Mix well. Then add dry ingredients and mix until blended well. Stir in 1/2 c. chocolate chips. 

Pour batter into prepared loaf pan and dot the top with remaining 1/4 c. chocolate chips.

Bake for 55-60 minutes. Don't overbake.  It will still test a little 'gooey' when it's done baking. 

Let cool in pan on a rack for about 30 minutes. Cut around edges with a knife and carefully lift out onto cooling rack (don't invert or chocolate chips will be smashed). 

Let cool, (if you can wait!) cut and serve. 

Linked to Melt in your mouth Monday
          Fit & Fabulous Friday
Weekend Potluck
Gooseberry Patch Roundup - Garden
  Ingredient Spotlight - Chocolate Chips