Saturday, September 10, 2011

Chocolate Banana Zucchini Bread

I wanted to find some new zucchini bread recipes to try and found this one from a google search. I already have a good chocolate zucchini bread recipe I like to use, but thought this one sounded good too. I alterred it a bit. The original recipe did not call for an egg I suppose to make it vegan. I added an egg and a half cup of oats and a 1/4 cup sliced almonds. It turned out well, very moist. Next time I would use less oil though. 
Chocolate Banana Zucchini Bread
1 1/2 cups shredded raw zucchini
1 cup whole wheat flour
1/2 cup oats
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 large banana
1/2 cup white sugar
1/2 cup canola oil
1 egg
1 teaspoon pure vanilla extract
1/2 cup dried cranberries
1/4 cup nuts
  1. Preheat oven to 350° F.
  2. Shred zucchini to get 1 1/2 cups. Set aside.
  3. Mix the flour, oats, cocoa powder, baking soda, baking powder, salt, and spices.
  4. Mash the banana with the sugar, oil, and vanilla and egg. Fold in the grated zucchini. Stir in the dry ingredients and then mix in the dried cranberries and nuts.
  5. Pour the batter into a lightly greased loaf pan and bake for 40 to 50 minutes, or until a toothpick inserted comes out clean.
10 - 12 slices

Chocolate Chip Orange Zucchini Bread

Here's another good way to use up end of summer zucchini. The only thing it needs is more orange flavor; maybe more orange zest or a little orange extract.


3 cups flour
1/4 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1 tsp nutmeg
3 eggs
2 cups sugar
1 cup oil
2 tsp vanilla extract
2 cups grated zucchini
2 cups chopped walnuts
1 cup chocolate chips
1 Tb orange zest

Heat oven to 350.  Grease two 9x5 loaf pans. Sift together flour thru nutmeg. In a large bowl, beat eggs until light and fluffy. Add the sugar and continue to beat until well blended. Stir in oil, vanilla, zucchini, nuts, chocolate and zest. Blend in the flour mixture. Pour batter into prepared pans. Bake 50 min or till done.
Yield: 2 loaves, 12 slices each.

Zucchini Cornbread Casserole

What to do with an over-abundance of zucchini? Try super easy and delicious zucchini cornbread casserole!

4 cups shredded zucchini
1 onion, chopped
2 eggs
1 (8.5 oz) corn muffin mix
1/2 tsp salt
1/4 tsp pepper
8 oz cheddar cheese, shredded, divided

Heat oven to 350. Mix all ingredients (half the cheese). Pour into greased 2 qt. casserole dish. Top with rest of cheese. Bake 60 minutes. 7-8 servings

Rice Pudding with Marmalade Sauce

This is a really yummy homemade rice pudding recipe from a Southern Cooking cookbook. The first time I had it was the original recipe. This time I used peach jam in place of the marmalade. It tuned out great! Next time I may try Ameretto with peach jam or raspberry jam. Also, I think it needs more vanilla flavor, maybe add 1/2 to 1 tsp more vanilla extract.


6 cups milk
1 cup uncooked medium grain rice
1/8 tsp salt
1 cup sugar
3 eggs
1/4 cup butter
1 tsp vanilla


1 tsp cornstarch
1/3 cup cream sherry
10 oz orange marmalade
1/4 cup chopped pecans
pinch cinnamon (or more!)

Bring milk to boil; add rice and salt. Stir till returns to boil. Cover, reduce heat and simmer 40 minutes. Stir in sugar. Beat eggs till thick. Gradually stir 1/4 hot mixture into eggs. Slowly stir egg mixture into pudding mixture, stirring constantly. Cook on low 5 minutes stirring constantly. Remove from heat. Stir in butter and vanilla. Spoon into greased dish. Chill 8 hours.

For the sauce: Combine cornstarch and sherry until dissolved. Stir in jam, pecans and cinnamon. Cook over low heat till heated. Serve over pudding.

8 to 10 servings