CHOCOLATE ZUCCHINI BREAD
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Omit the chocolate, if you like, but I love the flavor it adds. For a
slightly sweeter loaf add an extra 1/4 cup of sugar.
4 oz Bittersweet Chocolate 1 c All-Purpose Flour 1/2 c Whole-Wheat Flour
1/3 c Quick-Cooking Rolled Oats 1 ts Baking Soda 1/2 c Butter, at room
temperature 1/2 c Granulated Sugar 2 ea Eggs; slightly beaten 2 tb Plain
Yogurt 1 ts Vanilla 1/2 ts Grated Lemon Rind 2 c Zucchini; unpeeled; finely
shredded 1/2 c Walnuts; chopped (optional)
1. In a small pot, melt chocolate over low heat. Reserve. 2. Preheat oven
to 350F. 3. In medium bowl combine flours, oats and soda. Reserve. 4. In a
separate bowl, cream together butter and sugar until light
and fluffy. 5. Gradually add eggs, yougurt, vanilla and lemon rind,
beating well
after each addition. 6. Stir in Zucchini. 7. Add flour mixture in two
lots, beating until combined. 8. Beat in walnuts and chocolate. 9. Spread
batter in greased 9X5-ich loaf pan. 10. Bake 45 minutes, or until a
toothpick inserted in centre comes
out clean. 11. Cool on wire rack, then turn out of pan. 12. Store
overnight for easier slicing or freeze until needed.
Makes 1 loaf.
From Article: Lucy’s Favorites by Lucy Waverman in column Food,
Toronto Sun, 28 June, 1995.
Transcribed
Yields
1 Servings