National Zucchini Bread Day – Chocolate Zucchini Bread and Honey Zucchini Bread

Today is National Zucchini Bread Day. There are many variations on the classic zucchini bread recipe. Zucchini adds a moist texture and extra nutrition to quick breads.

Chocolate Zucchini Bread
1 3/4 cups wheat pastry flour
1/4 cup flour
1/2 cup cocoa powder, preferably Dutch processed cocoa
1 cup brown sugar (packed)
3/4 cup sugar
1/2 tsp Watkins Baking Powder
1 tsp baking soda
1 teaspoon Watkins Cinnamon
1/2 teaspoon Watkins Nutmeg
1/4 tsp salt
3 eggs lightly beaten
1/2 cup olive oil
1/2 cup applesauce
1/4 cup honey
1 teaspoon Watkins Vanilla
2 1/4 cups grated unpeeled zucchini (2 large zucchinis)

Preheat oven to 350 degrees F and prep two loaf pans (You could also do it in one and have a nice big loaf, my loaves came out small)

Mix all of the dry ingredients in a large bowl and set aside.

Then, mix all of the wet ingredients (except for zucchini).

Make a well in the center of the bowl of dry ingredients and pour the wet ones in. Stir until incorporated and then stir in zucchini until batter is combined, but still a bit lumpy.

Bake at 350 degrees F for about an hour. Test for doneness with a piece of dry spaghetti or a toothpick after an hour in the oven. Bake longer, if necessary.

Take out and let cool in pans for about 5 – 10 minutes. Run a knife along the edges and pop bread out.

You may substitute Watkins Baking Cocoa for the Dutch Processed Cocoa in this recipe but the bread will be a lighter chocolate color.

Variations
Add some mini chocolate chips, a cup of shredded carrots or sweet potatos, raisins or toasted walnuts.

Honey Zucchini Bread
1 1/2 C All purpose flour
1 C Whole wheat flour
2 tsp Baking soda
1/2 tsp Watkins Baking Powder
1 tsp Salt
3 tsp Watkins Cinnamon
1 1/2 c Sugar
2 Tblsp Honey
3 Eggs
1/2 c Vegetable oil
1/2 c Apple sauce (unsweetened)
2 C Grated zucchini (make sure to squeeze the water out of the zucchini)
1 tsp Watkins Vanilla Extract
1 C Walnuts (optional)

Prehear oven to 350 degrees F. Grease loaf pan.

Combine flour, baking powder, baking soda, salt, and cinnamon in bowl. In separate large bowl beat together eggs, applesauce, oil, sugar, vanilla and zucchini until ingredients are smooth. Stir flour mixture into wet mixture until combined. Fold in nuts if desired. Pour batter into two 8 1/2 x 4 1/2 inch loaf pans.

Bake for 40 to 45 minutes.

Eleisia
http://www.watkinsonline.com/eleisiawhitney

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