I am not one to turn away free food so I have gotten into the habit of freezing and preserving food in abundance for later use, almost to the point of excess (just take a look at my pantry!!)
One of my favourite uses for zucchini is grating it and freezing for later use. I never feel like baking in the summer however with the kids back in school this week it is definitely time to dust off the apron and the mixing bowls.
I managed to bake this morning in between painting window frames and mowing the grass, froze a large Chocolate zucchini loaf, however I soon realised that I would need a little something to take to the PAC meet and greet with our new principal. Ain't that just perfect!!!
Meeting went great, sold some jam to a fabulous customer and got requests for the loaf recipe, what a great start to the school year...so here it is ladies
Chocolate Zucchini loaf.
1/3 cup oil1 1/2 cups sugar
1 1/2 cups of unsweetened apple sauce
2 tsp vanilla
2 1/2 cups flour
1 1/2 tsp baking powder
3/4 tsp salt
1/2 cup cocoa powder
1 tsp baking soda
1 tsp cinnamon
2 cups grated zucchini
1/2 cup chocolate chips
Preheat oven to 350c
Grease and flour two loaf pans or one 15 x 10 Pyrex baking dish.(I prefer the Pyrex and the cake cooks quicker and more evenly)
Cream the eggs, sugar, apple sauce, oil and vanilla in a mixing bowl.
Sift the dry ingredients and add.
Fold in the chocolate chips.
Bake for 50 minutes in loaf pans or until a tooth pick comes out clean.
Baking time varies depending on the size of your baking dish. So check after 20 minutes with a tooth pick.
This loafs freezes very well and I actually prefer the moisture of the cake after it has been defrosted.
The applesauce helps to cut down on the fat and oil content...so don't feel too guilty when you have your second or third piece with your morning cuppa.