15 August, 2015
Chocolate Zucchini Bread
Chocolate Zucchini Bread
Makes:1 loaf or 12 muffins
Ingredients:
- 110g butter, softened
- 1 cup raw sugar (can halve if you prefer)
- 2 eggs
- 1 teaspoon vanilla essence
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 2 teaspoon baking powder
- 1 1/4 cups plain flour
- 2 cups grated zucchini
Method:
- Preheat oven to 180 degrees and prepare a loaf tin by greasing and lining with baking paper or greasing a muffin tray
- In a large mixing bowl melt the butter and then continually stir the sugar through until smooth, about 2 minutes then add the eggs and vanilla and mix through very well
- Add in all the dry ingredients and mix very well with a wooden spoon, please note that it is normal for the batter will be very stiff and hard to stir
- Finally stir through the zucchini and once this is well mixed through the batter pour into the loaf tin
- Cook for loaf 50-60 minutes or the muffins for 20-25 minutes; or until cake skewer comes out clean
- Cool in the cake tin/muffin tray for 10 minutes before transferring to a cooling rack.
Recipe Notes:
- To be stored in an airtight container below 27 degrees for 3 days
- This recipe is freezer friendly
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.