It’s no secret to most dietitians: chocolate has special powers.
It’s also true that dietitians learn in our internships that zucchini bread is, of course, healthy because “it’s made from a vegetable!”
Therefore, it’s not hard to imagine that while my husband is home nursing me back to health after falling from an 8 foot ladder, bouncing off our staircase railing, and breaking 6 ribs, that he might find making me a decadent treat a good thing to do. He’s a smart man. And, besides, it’s made from a vegetable.
Today, as I worked to begin the day after a painful night, I was buoyed by the smell of one of my favorites. Chocolate Zucchini Bread. I posted about the healing nature of the smell of it baking on Facebook and had many requests for the recipe. And here it is
Rex’s GF (or not) Double Chocolate Zucchini Bread
Preheat oven to 350 degrees.
- 1/2 cup margarine
- 1/2 cup vegetable oil
- 3/4 cup cugar
- 3/4 cup brown sugar
- 2 eggs
- 2 1/4 cup Flour (either Town Sawyer’s Gluten-Free All Purpose Flour or regular all purpose flour)
- 1 tsp cinnamon
- 1/3 cup water
- 1/3 cup cocoa
- 1 tsp baking soda
- 1/2 tsp salt (I skip this)
- 1 tsp vanilla
- 2 generous cups of grated zucchini
- 1 cup semi sweet chocolate chips
- 1 cup chopped nuts (optional)
- Cream magarine and sugars.
- Add oil and eggs alternately.
- Add flour, cinnamon, water, baking soda, salt, cocoa, vanilla, and salt.
- Stir by hand:
- chocolate chips, zucchini, and nuts
- Pour into greased loaf pans.
Bake 45 minutes for 4″x9″ loaf pans
Bake 37 minutes for 3’x6′ loaf pans (mini loaves).
Check to be sure they are done by inserting a sharp knife or toothpick. When it comes out clean, it is done.