Tuesday, September 4, 2012

Chocolate Zucchini Bread

Where did the summer go? It's Week 3 of the school year and I am already counting down the days to June. Not a good sign? I only (slightly) kid. While I miss being able to do whatever I wanted to do during the day or just simply being able to run some errands, it still feels nice to be back at work. I missed the students and their quirkiness. I missed joking around with them and seeing that lightbulb moment in their eyes as they learn something. I definitely didn't miss the rowdiness and the defiance, but all I can say is that it is already so much better than last year. The first year of teaching was definitely tough to get through, but it's so worth it when you get to that second year.

Chocolate Zucchini Bread

Before school started, I decided to make Zucchini Bread. But not just any ol' Zucchini Bread. I had seen recipes for a chocolate version many times, but never realized how easy it is! Just swap out some flour for cocoa powder and you've got yourself some Chocolate Zucchini Bread. I made about 4 loaves total: 2 to share and 2 to freeze. I just know that when I get home some days, I will need something sweet to brighten my day and all I'll have to do is reach into my freezer. This recipe is a nice break from the usual so if you want to mix things up for a change, then go ahead and make this!

Chocolate Zucchini Bread

The good thing is that we just had a three-day weekend for Labor Day. It was much needed. We definitely need more of those though. It actually felt like an weekend as most of mine are spent out of town and that extra day was great. I hope you enjoyed your Labor Day vacation!

Chocolate Zucchini Bread

Chocolate Zucchini Bread
[Makes one 9x5 loaf]

3 eggs
1 cup olive or vegetable oil
1 1/2 cups sugar
2 cups grated zucchini
3 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup chopped walnuts or pecans

Preheat oven to 300F. Grease and flour 9x5 loaf pan.

In a large bowl, mix the oil and sugar. Beat in eggs. Add grated zucchini.

In another bowl, combine flour, cinnamon, baking soda, baking powder and salt. Stir into egg mixture and mix until everything is just wet. Stir in walnuts and vanilla extract.

Bake for 60 minutes or until a toothpick inserted into the center comes out clean.

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