Recipe by Angelina
"A fall twist to a summer recipe. Everyone is going to ask for this recipe."
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1 1/2 cups
1 1/2 cups
whole wheat flour
unsweetened cocoa powder
cinnamon baking chips
I cut this recipe back to 10 servings. I did change the egg amount--it was asking for an egg and a half, what I did was omit the half and up the applesauce to an additional quarter cup. Everything else I kept exactly the same. I did make muffins out of this recipe. I got 12 biggish muffins out of this, not ten. They baked up nicely and are very moist and on point for sweetness. For my husband and I, I don't know that we liked the cocoa powder in this recipe (the kids inhaled it, between the both of them they ate FIVE muffins) but really that's not a deal breaker. I think it would be just as good without, just add an additional 2 tablespoons of flour and omit the cocoa powder next time. But, that's really a personal preferance, not reflective of the recipe. The zucchini bread with the cinnamon chips is a winning combination. VERY good. NOTE: I used Hershey's cinnamon baking chips in this recipe.
With or without the cinnamon chips these are EXCELLENT!! And my 2 year old was able to help which makes it even better!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate-Cinnamon Zucchini Bread
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 43
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