Friday, June 21, 2013

Eggless Zucchini Bread

Life is good: thank goodness for chocolate! 

This past year, we were so fortunate to enroll our oldest child in a magnificent preschool. All of the staff were joyful, kind, nurturing, and encouraging. To top it off, the school had a carpool lane, which meant that teachers stood out in the rain and snow and everything in between so that parents didn't have to. I felt especially grateful that I didn't have to get our littlest in and out of the car to drop off the big kid during inclement weather. So the last week of school, I made some chocolate chocolate chunk zucchini bread for the teachers at his preschool as a way to say, "Thank you!!!" for weathering the carpool lane (pun intended!) as well as creating an atmosphere of safety and fun for our child.

Eggless Chocolate Chocolate Chunk Zucchini Bread
2 C flour
2 C sugar
3/4 C cocoa powder
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
mixture of 3/4 applesauce and 1/2 T baking powder (mixed together in a separate bowl until foamy)
3/4 C canola
3/4 C buttermilk (I have often used milk and it has turned out well)
3 C grated zucchini
3/4 C chocolate chips or chunks (My friend Merie used a 1/2 bag rather than measure them)

1. Preheat oven to 350 degrees.
2. Grease and flour two loaf pans.
3. Mix applesauce and baking soda together in a small bowl and set aside.
4. Mix flour, sugar, cocoa, baking soda, baking powder, salt, and cinnamon together in a large bowl.
5. Add applesauce mixture plus oil and buttermilk into large bowl of dry ingredients and mix well.
6. Mix in zucchini and then chocolate chips.
7. Pour into pans (half of batter in each) and bake. In my oven, this recipe is done after about 45 minutes. However, all ovens are different, so I suggest that you start checking the middle of the loaf with a toothpick or cake tester after 38-40 minutes.

I leave the cocoa powder out of the recipe when I make this bread for my kids since they are allergic to nuts. Most cocoa powders are processed in facilities where nuts are present. The absence of cocoa powder doesn't affect how delicious it is. However, the addition of cocoa powder kind of "takes the flavor over the edge", if you will, and makes the bread much, much more rich. Try it both ways and see what you think!
The original recipe calls for 1 tsp of cinnamon, but it makes for a very obvious cinnamon taste and I prefer it more subtle, especially when leaving out the cocoa powder.
This recipe was originally a cake made with eggs that my friend, Merie, who happens to be a marvelous and adventurous cook, posted on Facebook a few years ago. (Thank you, Merie!) I adapted it to be eggless and the result was more of a bread than a cake, so I bake it in loaf pans, but if you want to try it in a cake pan, go for it!

I made two different recipes--one with cocoa powder (for the teachers) and one without (for my kiddos). Here is a pic of both recipes in the dry ingredient stage.
In this pic, the batter is ready to be poured into the loaf pans.
Here is the Chocolate Chocolate Chunk Zucchini bread version...
And the Chocolate Chunk Zucchini bread version (I used Enjoy Life chocolate chunks.)

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