Saturday, May 7, 2016

DOUBLE CHOCOLATE ZUCHINNI BREAD and seems to be the modern day battle ground for kids and parents.  Personally I love my veggies - really love them.  However, I know that a lot of fellow parents are always on the look out for ways to sneak vegetables into their children's stomachs (not just the mouth because they can still be spat out at that point!).  I also know that their are plenty of adults who like to think that a sweet treat is a bit healthier if it contains a vegetable.  So in light of this, I present to you this lovely loaf bread.  Chock full of Vitamin Zuchinni and also happily chock full of nutritious chocolate (ok - I know nutritious is a bit of a stretch but work with me here!).  I hope you enjoy it.  It's moist and dense and very very tasty and it is HUGE! 

Don't worry that your jug will seem very full of ingredients and don't panic if it seems at first that it is not all going to mix properly.  It will mix - the magic happens at about the 1 min left on the programme mark when it all comes together. Have faith! Also, this is a very large batter and I have recommended cooking it in a large loaf tin (normal bread loaf size).  You can speed up the baking by choosing two smaller tins.  It doesn't strictly have to be loaf shaped - round or square tins will do just as well.  You will just need to keep and eye on the cooking time.


  1. 180g butter, diced
  2. 4 cups grated zucchini (about 2 medium zucchini)
  3. 2 1/2 cups plain flour
  4. 1/2 cup unsweetened cocoa powder
  5. 2 teaspoons bicarb soda
  6. 1 teaspoon salt
  7. 1 cup white sugar
  8. 1/2 cup brown sugar
  9. 2 eggs
  10. 2 teaspons vanilla
1 1/2 cups chocolate chips, divided

1. Grease and line with baking paper a large loaf pan. Preheat oven to 160 degrees and place the rack in the middle of the oven.
2.  Place diced butter in the jug with the kneading blade.  Set Speed 3 Temp 75 Time 3 minutes.
3. Once the butter is melted place all of the ingredients and 1 cup of chocolate chips in the jug.
4. Select Pastry P1.  After 1 min, pause the machine and scrape down the sides of the jug. Recommence programme.
5. Once the programme is complete, pour batter into the prepared tin.  Sprinkle the top of the batter with the remaining 1/2 cup of chocolate chips.
6. Bake for 1 hour - 1 hour 25 minutes. ( I recommend covering the cake with foil after half an hour to prevent scorching.
7. Once a skewer inserted in the centre of the cake comes out clean, remove from the oven and allow to cool in the tin before turning out.

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