Well I have certainly been a bad blogger recently! It’s been almost a month since I last did a post… tsk tsk!! As I’m sure it is with most bloggers who accidentally find themselves blog post free in almost a month, it hasn’t been for lack of things to blog about, but rather a huge lack of time.
Anyways, here is a little bit more about the mini chocolate zucchini bread loaves I made for the picnic with the BFC girls last month…
This is a recipe that my family has been enjoying for many years. We normally make it in two standard loaf pans, but I thought it would be fun to try out the new ‘mini loaf’ pan I recently bought.
I wrapped the little loaves in wax paper and then a thick strip of craft paper, before finishing it off with a kitchen string bow. I love the cute, crafty and homemade look of packaging the little loaves this way. They would make great party or shower favours!
Chocolate Zucchini Bread
- 3 eggs - 2 cups sugar - 1 cup oil - 1 tsp vanilla - 2 cups grated zucchini - 2 rounded tablespoons cocoa powder - 3 cups flour - 1 tsp cinnamon - 1.5 tsp baking powder - 1 tsp baking soda - semi sweet chocolate chips (I just keep adding them until it feels right…) - optional: 1 cup almonds (whole, sliced, chopped… however you like)Beat eggs; add oil and sugar and beat well. Add vanilla, zucchini, and chocolate powder; beat well.
Mix dry ingredients together in a separate bowl and then slowly add to the wet mixture.
Add in chocolate chips and nuts if you so desire. Mix well.
Bake in two greased standard loaf pans, or mini loaf pans at 350 F.
The recipe book says to bake for 40-60 mins depending on the size of the loaves. However, I found that the size of mini loaf pans can really vary, the ones I bought made about 16 little loaves and only required about 20 mins in the oven.
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Oh and in keeping with the nostalgia kick I also mentioned before… here is a picture of me at age 5 or 6 making ‘Z bread’* as it is affectionately known in my family.
*Side note: it’s a lot catchier if you’re Canadian and say ‘zed’ not ‘zee’
