Tuesday, January 12, 2010
Trying to make use of all of our summer zucchini in the freezer, I decided today was a good day to make bread. I found this pretty-looking bread on allrecipes.com and gave it a go. It turned out great, especially the extra sweet, chocolatey top layer. Instead of walnuts, I substituted some chopped pecans I had in the pantry. In addition, I threw in an overripe banana and a handful of white chocolate chips.
A tip I read in the reviews - before mixing in the chocolate in a separate bowl, just pour half the batter directly into your bread pan, then mix in your chocolate in the remaining batter in the bowl. Saves a bowl to clean!
1/3 cup shortening
1 1/3 cups white sugar
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
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 5 inch loaf pan.
In a large bowl, cream shortening 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.
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.
Bake until wooden pick inserted into center comes out clean, about 1 hour. Cool 10 minutes, and remove from pan. Store in refrigerator.