Life: Modified

Summer is in full swing and that always means zucchini! Back in August I received two HUGE zucchinis from my neighbor and I've been wanting to try using coconut sugar in my baking recipes so I decided to use it for zucchini bread. I wouldn't mind eating zucchini bread just plain but I wanted the kids (and my husband) to eat some too so I went for chocolate ;) The coco powder is sugar free so it really isn't causing too much harm, haha.


The first recipe I tried was with regular sugar and it was sooo good, but I got a headache from the sugar within 20 mins of finishing a small slice. The second recipe I made was from the Fixate cooking show (with coconut sugar) and it was too bland for all of us. I remade the first recipe but used coconut sugar instead of white sugar and it turned out AMAZING. The sweetness level was slightly less but not really noticeable. The flavor of the chocolate zucchini bread with coconut sugar as a whole was identical to the version with white sugar.

The only thing I don't like about the coconut sugar in this recipe is that the bread kind of gets stringy/sticky/slimy looking after two days. The bread can be sliced and frozen in individual servings and I think that'll keep it from getting stringy.

Up next for me with coconut sugar will be banana muffins. Stay tuned for another recipe!

Chocolate Zucchini Bread

Ingredients:

1 cup all-purpose flour

1 cup whole-wheat flour

¼ cup unsweetened cocoa

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

3 large eggs, lightly beaten

1½ cups coconut sugar

¾ cup unsweetened applesauce

¼ cup canola oil

1 teaspoon vanilla extract

2 cups grated zucchini (1 medium)

Directions:

1. Preheat oven to 325° F
2. Coat 8½-by-4½-inch loaf pans or bundt pan with non-stick spray.
3. Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl.
4. Whisk eggs, coconut sugar, applesauce, oil, and vanilla in another large bowl until blended. Add to the dry ingredients and stir with a rubber spatula until just combined (don't overmix).
5. Fold in zucchini.
6. Spoon the batter into the prepared pans, smoothing the tops.
7. Bake bread loaves for 50-60 minutes, bundt cake for 30-40 minutes or until a knife inserted in the middle comes out clean.

http://www.eatingwell.com/recipe/248565/chocolate-zucchini-bread/