(chocolate) zucchini (cake) bread

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Recipes from the Old Mill: Baking with Whole Grains by Sarah E. Meyers and Mary Beth Lind

Zucchini Carob Cake ( or chocolate!) p. 215

3 Eggs
1/2 cup brown sugar
1/2 cup sugar
1/4 cup oil
1/2 cup applesauce
1 tsp. vanilla
1/2 cup buttermilk
1+1/2 cups whole wheat flour
1 cup flour
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. salt
2 tsp. baking soda
1/4 cup carob or cocoa powder
2-3 cups grated zucchini
1/2-1 cup carob or chocolate chips
1/2 cup nuts (optional)

1. Beat eggs. Add sugars, oil, applesauce, vanilla, and buttermilk. Mix well.
2. Sift flours, allspice, cinnamon, salt, baking soda, and cocoa powder together. Stir zucchini into dry ingredients.
3. Add dry ingredients to the wet ingredients. Mix well.
4. Turn into a greased and floured 9 by 13 inch pan. Sprinkle chips and nuts on top ( I mixed the chips in, and did NOT include any nuts…but that is just beacause I don’t like nuts in cake)
5. Bake at 325 degrees for 45 minutes.

Note:
This works well made into cupcakes.




I quadrupled this recipe to get what is in this picture…and it was a chore to stir. j helped out some :) I put two in the fridge and put the other 6 in the freezer for later. Yummm.

3 thoughts on “(chocolate) zucchini (cake) bread

  1. I love seeing your kids cooking or gardening with you! It’s so awesome! Some of my best memories are of cooking with my mom!

  2. Oh, yummy! Looks like one I’d like to try. Now if I could only find a way to make Chocolate Tomato bread – I have an abundance of those tomatoes again this year. Eek!

  3. I used this recipe today after scoring some zucchini at the Farmers Market, they turned out delicious. I also quadrupled the recipe, doubled in bowls. It made a ton, we’ll be eating chocolate zucchini muffins well into the winter. Thanks for posting the recipe, I’ll be picking up that recipe book this week.

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