As any mum of a fussy eater will tell you, you NEVER EVER turn down an opportunity to sneak some veges into your child’s diet. Â Fortunately The Vegemite Kid’s favourite muffin contains zucchini, and he knows that, so he is prepared to try other recipes containing zucchini. Â Just don’t ask him to eat zucchini straight off his plate. Â It’s not going to happen!
I was really quite surprised at how chocolatey this loaf turned out to be because the recipe only calls for 1/2 Cup of Chocolate Chips. Â And the kids couldn’t get enough of it. Â I just grated the zucchini by hand, but if you don’t want any green flecks showing you can use your food processor. Â My kids didn’t mind the green…..they didn’t even comment on it. And it’s moist, beautifully moist which, I guess comes from the zucchini. Â Some recipes (like Zucchini Slice) will ask you to squeeze the juice out of your zucchini before adding it to your mixture, but you don’t do that with this recipe.
So if you find a couple of stray zucchini in the bottom of your fridge and you’re feeling a bit sneaky, try this loaf, it’s a keeper.
Chocolate Chip Zucchini Slice
Makes 12 Slices (1 Serve)
2 Cups Plain Flour
1 tsp Baking Powder
1 tsp Bicarb Soda
1/2 tsp Salt
1 tsp Cinnamon
1/2 Cup Chocolate Chips
1/4 Cup Oil
1/4 Cup Apple Puree
1 Cup Sugar
1 tsp Vanilla
1 Cup Grated Zucchini
Preheat your oven to 180C.
Grease or line a loaf tin with baking paper.
Combine the flour, baking powder, bicarb soda, salt, cinnamon, and chocolate chips in separate bowl.
In a large mixing bowl beat the eggs until frothy.
Mix in the oil, applesauce, sugar, and vanilla.
Stir in the zucchini.
Stir in the dry ingredients ensuring the mixture is thoroughly combined.
Pour into a greased loaf tin.
Bake for 40 minutes at 180C until a toothpick inserted in the centre comes out clean (except for melted chocolate).
Allow to stand for 10 minutes before removing from the pan.
Cool on a rack before slicing.
Per Serving: 233 Calories; 8g Fat (28.9% calories from fat); 4g Protein; 39g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 250mg Sodium.
Exchanges: 1 Grain (Starch); 1-1/2 Fat; 1-1/2 Other Carbohydrates.
Notes: Â This loaf freezes well. Â Wrap in glad wrap then place in a freezer bag ensuring the bag is sealed properly, then pop into the freezer.
If you are feeling healthy you can substitute one cup of the flour with 1 Cup of Â Wholemeal Plain Flour.
Recipe Source: Â http://www.30daygourmet.com/recipes/1064.aspx