Thursday, July 28, 2011

Chocolate Orange Zuccini Bread

The beauty of zucchini is it can be used in so many different dishes because of its neutral taste.  Here's my take on a lovely zucchini bread (if made in a bread pan) or cake (if made in a bundt cake pan -- my favorite way).  By using the  basic recipe, this zucchini bread can be converted into most anything.  Try adding orange zest to this recipe, or more spices and more raisins.  For a grain-free version, leave out the sorghum and use all almond meal. 

1 cup almond meal (I grind raw almonds in food processor)
1 cup sorghum flour (can use all almond meal or all sorghum flour)
1/2 cup or less xylitol (or sweetener of your choice)
2 tsp baking powder
1/2 tsp salt
1 heaping tsp. xanthan gum
2 tsp. cinnamon
1/2 stick to 3/4 stick butter (melted)
2 tsp. vanilla
scant 1/4 cup milk (of any kind)
3 eggs
3 cups shredded zuccini
2-4 T. orange zest from one orange (optional)
3/4 to 1 cup bittersweet chocolate chips 
1/2 cup raisins

Mix all dry ingredients together.  Separately beat eggs and add vanilla.  Add to dry ingredients, then add melted butter, milk, shredded zucchini, raisins, and chocolate chips -- stir until just mixed.   

Pour into buttered bundt cake pan (or bread pan).  It will fill the bundt pan halfway.  Bake at 350 for about 30-35 minutes, depending on how hot your oven bakes.  A loaf pan may need more time. 

Let me know how you like it!

Adele Sonora
Nutrition and Health Educator
B.S. Nutrition Science 

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