Double Chocolate Zucchini Bread - Cuisinart FP-13D Series User Manual

DOUBLE CHOCOLATE ZUCCHINI BREAD

The zucchini keeps this quick bread very moist, without much added fat.
nonstick cooking spray
1¾
cups unbleached
flour
1/2
cup cocoa powder
2
teaspoons instant espresso
powder
1
teaspoon ground cinnamon
1
teaspoon kosher salt
1
teaspoon baking powder
¼
teaspoon baking soda
p
inch nutmeg
1
large zucchini
),
ounces trimmed and cut
to fit feed tube
1
cup packed light brown sugar
2
large eggs
1/2
cup vegetable oil
1/2
cup chocolate chips
or milk chocolate
DESSERTS
62
Makes one, 9-inch loaf
, -
all purpose
1. Preheat oven to 325° F. Lightly coat a 9-inch loaf pan
2. Combine the flour, cocoa powder, espresso powder,
3. Insert the shredding disc with the medium side facing
( 12
4. Put the sugar, eggs and oil into the large work bowl
about
( 5. Bake until a cake tester inserted into the center
semisweet
)
6. Let cool in pan and serve warm if desired.
Nutritional information per serving (based on 12 servings):
Calories 272( 42% from fat) • carb. 38g • pro. 4g • fat 14g
sat. fat 4g • chol. 36mg • sod. 240mg • calc. 8mg • fiber 2g
with cooking spray. Reserve.
cinnamon, salt, baking powder, baking soda and
nutmeg in a medium bowl. Reserve.
up. Shred zucchini. Add to the bowl with the reserved
dry ingredients.
fitted with the large chopping blade. Process on High
for 30 seconds. Add dry ingredients and pulse, to just
combine, about 8 to 10 times. Remove blade. Fold in
chocolate chips. Pour batter into prepared loaf pan.
comes out clean, about 1 hour.