Tuesday, September 28

New Friends & New Recipes

Since I have such an extended maternity leave, I have been enjoying the benefits of being at stay at home mom.  I joined our church’s MOPS group and love the fellowship every other Friday we share over breakfast.

Each group takes turns bringing a huge spread of breakfast that includes casseroles, breads, fruit, grits, coffee and juice – which is an awesome way to start the weekend.   My group was chosen to provide breakfast for our second meeting and I decided to make a Chocolate Zucchini bread after reading several recipes in a latest issue of Cooking Light.

This bread is incredibly moist and tasted amazing.  I was nervous about making a recipe without trying it first, but I got so many compliments and requests for the recipe.  It makes 2 loaves and the first loaf I kept for us since I was too anxious to get it out of the pan and it crumbled.  It was still wonderful and between Ben and I we ate it within 2 days!


Chocolate Zucchini Bread

  • 2 (1 ounce) squares unsweetened chocolate
  • 3 eggs
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 2 cups grated zucchini
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.

In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.

Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.

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