Friday, June 20, 2014

1 cup flour
3 Tbsp unsweetened cocoa powder
3/4 tsp baking soda
1/4 tsp salt
1/2 cup sugar
2 Tbsp canola oil
1 egg
1/2 tsp vanilla extract
1 6oz container nonfat Greek yogurt, at room temperature, excess liquid drained off
1.5 cups grated zucchini, about 3 small or 2 medium
1/2 cup chocolate chips tossed in 2 tsp flour
Put grated zucchini in a kitchen towel and squeeze out the excess moisture.
Preheat oven to 350 degrees F. Grease an 8.5×4.5 inch loaf pan.
Sift together flour, cocoa powder, baking soda, and salt into a small bowl.
In a medium mixing bowl, beat sugar, oil, eggs and vanilla until well blended (about 1 min 30 seconds). Add yogurt and beat to combine.
Stir in the dry ingredients and mix until just combined. Stir in the zucchini and chocolate chips.
Pour the batter into prepared loaf pan. Bake for 35 – 50 minutes, or until a toothpick comes out clean. Make sure not to overbake the bread. Cool for about 10 minutes in the pan, then remove from pan and cool completely on a wire rack before cutting.

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