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Coco-Zen is a state of nirvana achieved by surrendering to the taste and aroma
of luscious, rich chocolate.

It's knowing that you are helping our planet and its people,
because all of our treats are handmade from organic and Fair Trade Certified™ chocolate.

A state of ecstasy, peace and harmony, Coco-Zen is oneness with chocolate.


Friday, April 3, 2009

From Joyce's Recipe Box: Chocolate Chip Zucchini Bread (Variations)

Variations on Chocolate Chip Zucchini Recipe

So, I've been playing around with the recipe I posted a couple of weeks ago and have come up with a few variations that are both healthy and tasty. As you can see in the photos, our little guy's a pretty big fan.

You can do any one of the following variations or do them all in the same batch (I like them all in one batch).
  1. Oat Bran - Substitute the 1 cup of flour with 1/2 cup organic whole wheat flour and 1/2 cup organic oat bran (very inexpensive to buy from Whole Foods bulk bins). You may want to increase the sugar to 1/3 cup (optional). Baking may take few minutes longer. Test by sticking a toothpick in and see if it comes out clean.
  2. More Zucchini - Increase the grated zucchini to 3 cups (about 3 medium zucchinis). This variation makes the bread very moist - more like a cake. You will need to bake a little longer - a total of 1hr 15min to about 1hr 20min.
  3. Orange Flavor - To the wet ingredients, add 1 teaspoon organic orange extract and 1/4 to 1/2 teaspoon orange zest, depending upon your preference (orange & chocolate combo is a favorite of mine).
Below is the recipe I originally posted.

1 egg
1/2 cup vegetable oil
1/4 cup sugar
1 teaspoon vanilla extract
2 cups grated zucchini (about 2 medium zucchinis)
1 cup wheat flour, sifted
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup semi-sweet chocolate chips
1/4 cup chopped pecans (or walnuts)

  1. Preheat oven to 325°F. Grease a 4 x8-inch loaf pan.
  2. Beat egg, oil, sugar and vanilla in a large bowl win an electric mixer set at medium speed until foamy. I just used a hand-held mixer...works fine.
  3. Add zucchini to egg mixture and stir.
  4. Combine flour, salt, cinnamon, baking soda and baking powder in a separate bowl.
  5. Gradually add flour mixture to zucchini mixture, beating continually until well mixed. I usually just pour in a quarter of the flour mixture at a time, and stir with a rubber spatula in between - no need to use the mixer.
  6. Stir chocolate chips and chopped pecans into batter.
  7. Pour batter into loaf pan and bake for 1 hour or until golden brown. To test, I stick a tooth pick in and see if it comes out clean.
*NOTE: This recipe calls for a 1/4 of the sugar (original recipe uses 1 cup sugar to 1 cup flour) and twice as much zucchini as in the original recipe. In addition, I substituted wheat flour for the original white flour. With the chocolate chips added in, I think this bread is more than sweet enough. However, you may want to experiment with more sugar and/or mixing half wheat and half white flour.

If anyone has other variations of this recipe and would like to share, please post in the comments below...we'd love to share with everyone!

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