This isn’t your average zucchini bread.
Becky Low shares this chocolate and orange infused recipe.
Chocolate Orange Zucchini Bread
2 cups shredded zucchini
¾ cup butter, softened
½ cup brown sugar
1 ¼ cups white granulated sugar
3 large eggs
1 tablespoon vanilla
1 package (11-oz) milk chocolate chips (about 2-cups)
3 cups flour
½ cup cocoa
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 package (8-oz) cream cheese, softened
Preheat oven to 350 degrees. Spray 2 loaf pans (8 ½ x 4) with non-stick spray; set aside.
Remove seeds from large zucchini, as needed, and shred. Finely grate peel from orange and squeeze juice. Measure ¼-cup juice and 2-tablespoons juice; set aside juice and peel.
Beat together butter, white and brown sugars; add eggs and vanilla; beat until fluffy. Stir in orange peel, ¼-cup orange juice, shredded zucchini, and chocolate chips.
Stir together flour, cocoa, salt, baking soda, and baking powder. Stir dry ingredients into butter and sugar mixture, just until mixed. Spoon batter into prepared loaf pans; shake gently to even out batter. Bake 1-hour or until done.
Cool 5-10 minutes before removing from pan. Cool before slicing.
To serve, beat softened cream cheese with 1-2 tablespoons sugar and 2-tablespoon orange juice until fluffy. Serve bread with cream cheese and enjoy a cold glass of milk.
Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to
www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV.
For nutrition research go to www.nationaldairycouncil.org.