Prep time: 20 minutes
Cook time: 40 minutes
Makes 1 loaf, 16 slices
Bee features copy editor Kathy Morrison found this recipe several years ago in "Brilliant Food Tips and Cooking Tricks" by David Joachim (Rodale, $21.95, 608 pages) and it's been a family and office favorite ever since.
Note: The prep time does not include the cool time after bread is baked.
This recipe also works for a dozen muffins -- bake at 350 degrees for 25 minutes. For regular zucchini bread, omit the cocoa and mini chips.
1 1/2 cups shredded zucchini
2/3 cup sugar
1/4 cup milk
2 tablespoons honey
2 tablespoons oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/3 cups flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup unsweetened cocoa (dark if available)
1/2 cup mini chocolate chips
Powdered sugar, optional
Preheat oven to 350 degrees. Grease a 9-by-5-inch loaf pan.
Pat shredded zucchini dry with paper towels. In a bowl, combine sugar, milk, egg, oil, honey, vanilla, cinnamon and cloves.
In a large bowl, whisk together, flour, baking powder, baking soda, salt and cocoa. Add the zucchini, milk mixture and the mini chips to the flour. Stir just until moistened (lumps are OK).
Scrape into loaf pan and bake until a wooden pick inserted in center comes out clean, 33 to 40 minutes. Cool in pan 10 minutes. Remove and cool completely on a rack. Sprinkle powdered sugar on top, if desired.
Per slice: 134 cal.; 2 g pro.; 24 g carb.; 4 g fat (2 sat., 1 monounsat., 1 polyunsat.); 14 mg chol.; 76 mg sod.; 2 g fiber; 14 g sugar; 26 percent calories from fat.
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