Chocolate Zucchini Bread

Source: Jodi Gallagher


Servings: 12+
Prep Time: 10 min.
Bake Time: 35-40 min.
Total Time: 45-50 min.


Ingredients:

• 1 1/2 c sugar
• 2 eggs
• 3/4 c oil
• 2 c grated zucchini (packed, push all the water out of it)
• 4 T cocoa (heaping)
• 1/2 t. salt
• 1 t. soda
• 2 1/2 c flour
• 1/2 c buttermilk ("make" buttermilk by adding 1 TBS lemon juice to one cup milk and then letting it sit for five minutes to sour. Then use 1/2 cup for the recipe).

(Healthier version: replace the oil with same amount of applesauce and do half wheat half white flour)

Directions:

1. Mix sugar, eggs, oil, zucchini and cocoa. Add salt and soda.
2. Then add flour alternating with buttermilk.
3. Pour in a greased and floured 9 x13 cake pan.
4. Then sprinkle chocolate chips over the top - cover it completely!
5. Bake at 325 for 35-40 minutes. (24 muffins bake for 18 minutes; two 8x4x2-inch loaf pans bake for 50-55 minutes)
6. Insert a toothpick in the center to see if done. Make sure it is not in a place where there is a choc chip because it will come out gooey.

Comments:

I stole this recipe off of Jodi's blog last week and it is a keeper! I've already made it twice with leftover zucchini; the first time it got eaten (mostly by me) in one sitting, the second time I took it to my 7th grade team meeting at school and my teacher friends didn't even leave a crumb left! (I had to steal Jodi's photo, too, since this stuff got devoured before I thought to document it on camera.) Thanks, Jodi. . .keep the yummy recipes coming!

I didn't have 2 cups' worth of zucchini either time I made it, so I just halved the recipe. . .worked just fine. The first time I did it in a 8x8 cake pan (baked for 35 minutes) and the second time I baked it as a loaf in a 8x4x2-inch pan (baked for 55 minutes).

Kim's Fruit Cobbler

The above cobbler is made with a combination of blackberries, raspberries and blueberries.
I make this cobbler with all kinds of fruit: cherries, peaches or apricots etc

FRUIT MIXTURE:
Fruit – about a quart of fresh or frozen or drained canned fruit
Sugar – to taste, I usually add 1 – 1½ cups depending on sweetness of fruit
Water - small amount @ ½ cup don’t add too much because many kinds of fruit will become juicy when heated. You don’t want it to be too soupy
1/8 teaspoon salt
1 teaspoon vanilla
2 T cornstarch

In saucepan place fruit, sugar, salt, vanilla and water and bring just to a boil. Do not overcook. When bubbly add 2+ T. cornstarch mixed with small amount of water and cook only until thickened. For some fruit you might need more thickening agent.
Pour hot into 9 x 12 ceramic or glass baking dish

BATTER:
· 1 ½ cup flour
· 2 teaspoons baking powder
· ½ teaspoon salt
· 1/3 cup melted butter
· 2/3 cup sugar
· 1 egg
· ¾ cup milk
· 1 teaspoon vanilla
Mix batter thoroughly and pour evenly over hot fruit mixture in baking pan

TOPPING:
· Mix 2 Tablespoons sugar and 1 teaspoon cornstarch in small bowl
· Sprinkle on top of batter
· Carefully pour 1/3 cup of water over sugar and cornstarch mix, just to moisten. This kind of gives it a glaze when baking

Bake 350
30 – 40 minutes or until toothpick comes out clean. Serve with whipped cream or ice cream

YUM!