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.
I was looking for a different kind of breakfast quick bread and this was terrific. The amount of cocoa is just enough to give it a light chocolate flavor. The zucchini, whole wheat flour and applesauce make it a healthier alternative. The first time I made it, I was not able to find cinnamon baking chips so I used chocolate chips. I finally found the cinnamon chips at another store. It was great both ways. This got rave reviews from my family! Thanks for sharing the recipe, Angelina!
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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