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 BreadIngredients
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 teaspoon pure vanilla extract
1/2 cup dried cranberries
1/4 cup nuts
10 - 12 slices
- Preheat oven to 350° F.
- Shred zucchini to get 1 1/2 cups. Set aside.
- Mix the flour, oats, cocoa powder, baking soda, baking powder, salt, and spices.
- 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.
- Pour the batter into a lightly greased loaf pan and bake for 40 to 50 minutes, or until a toothpick inserted comes out clean.