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Double Chocolate Zucchini Bread with Frosted Raspberries

I have a love for this double chocolate zucchini bread. In all the years that I’ve been making it, the kids have NEVER noticed that I sneak in their greens. I don’t grate the zucchini though, THAT is the trick. Instead I puree it and put it into the zucchini bread mix. Score one for mom.

double chocolate zucchini bread

Remember that the chocolate is the most important ingredient in this recipe as it has a lot of health benefits.

Friday night I was able to go get a mini facial and participate in a new kind of anti aging treatment– LED light therapy. I was told it could help with depression, anti aging, cellulite and the skin. I am a SUCKER for any new anti aging treatment and won’t hesitate to try  a new one. I’m deathly afraid of needles and knives and have yet to put one to my face so this one seemed pretty mild. Up to this point my anti aging regimen has been face washing, smearing strange anti aging creams on my face and chocolate. And the occasional facial. It was the BEST night to relax and I totally needed it because I’m not the brightest person in the world. (See below).

led light therapy

Saturday I decided to wake up early and run my long run–10 miles. And I pr’d several of those miles. I went home and rented a Rug Doctor to clean the carpets in the living room as some little girl decided to mix hot cocoa on the living room floor while I was away one day. I was only going to clean the living room, but thought…why stop there? ALL the rooms need to be cleaned. So I cleaned every room in the house. I was so sore by the time I got to return the machine back. And I still had to go to my sisters. I volunteered to help her with her son at a nighttime balloon glow festival. My nephew has a few learning delays and nighttime activities are rough. So since we lived “so close” to the activity from her house she wanted to bike. she told me it was easy. It was a four mile round trip!! And while she was right, it was mostly relaxing…except for the GIGANTIC hill we had to climb on the way back. I feel every muscle in my body today screaming at me.

sandy city balloon fest

So it’s off to enjoy some of this bread. I love it for dessert in the summer topped with frozen raspberries. I know, weird, but good to me. You can use fresh unfrozen raspberries or any other kind of berry. If it’s summer though, I need berries.

frozen raspberry dessert

Double Chocolate Zucchini Bread with Raspberry Topping

Ingredients

  • 3 cups blended or shredded zucchini
  • 2 cups whole wheat or white whole wheat flour
  • 2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 6 tbsp unsweetened cocoa powder
  • 1/2 cup milk (can use soy or almond to substitute if desired)
  • 1 cup sugar (if using coconut sugar, omit the 1/4 cup brown sugar and use 1 1/4 cup coconut sugar)
  • 1/4 cup brown sugar
  • 3 eggs
  • 2 tsp pure vanilla extract
  • 1/2 cup plain nonfat greek yogurt
  • 3/4 cup dark mini chocolate chips
  • Topping:
  • 2 tbsp brown sugar
  • 2 tbsp sugar
  • (if using coconut sugar use 4 tbsp)
  • 1/2 tsp ground cinnamon

Instructions

  1. To prepare zucchini: Shred the zucchini with a grater and set aside. For blended zucchini: (I HIGHLY recommend this method for those who have vegetable phobias. They won't taste it at all!) In a blender or food processor place your zucchini. Blend until smooth. (You may need to add a little bit of water to get the mixture to become smooth). Place a layer of cheesecloth inside a colander and pour the zucchini mixture into it. Allow the zucchini to drain while you prepare the bread. NOTE: If using blended zucchini, you will only need 2 3/4 cups.
  2. Preheat the oven to 350 degrees. Lightly grease two bread pans.
  3. Mix together your topping ingredients--the two tablespoons of white and two tablespoons of brown sugar and cinnamon or your four tablespoons of coconut sugar and cinnamon in a small bowl and set aside.
  4. In a medium bowl, place your flour, cinnamon, baking soda, salt, and cocoa powder and whisk until combined. Set mixture aside.
  5. In a mixing bowl, place your sugar, milk and eggs. Beat for two minutes on medium speed until mixture becomes slightly fluffy.
  6. Turn mixer to low. Add in the vanilla and greek yogurt and continue to blend until smooth, scraping the sides of the bowl if necessary.
  7. Add in the grated or blended zucchini and continue mixing until well blended.
  8. Slowly add in the flour mixture and continue to mix until incorporated.
  9. Turn mixer off, fold in chocolate chips.
  10. Divide the mixture evenly between the two pans. Sprinkle the topping evenly over the two loaves.
  11. Bake loaves at 350 degrees for 50-60 minutes. Begin checking the loaves every five minutes after 45 minutes for best results. Loaves will be done when a toothpick inserted into the center comes out clean (except for melted chocolate chips, but not batter) and the loaf cracks on top.
  12. Remove from oven, allow loaves to cool for 5-10 minutes before removing from loaf pans. Allow loaves to finish cooling on a wire cooling rack.
  13. Once cooled, slice and top with fresh berries or fresh berries and chocolate syrup.
http://burntapple.com/2016/08/14/double-chocolate-zucchini-bread-raspberry-topping/

A special thank you to Become Nourished by Nature for providing the facials and LED Light Therapy session.

 

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