This bread was inspired by a book report my then second grader had to do about Native American Indians. Appropriate props, including food, were encouraged. Some of the ingredients available to them were corn, a variety of squashes, and cocoa (chocolate). I adapted a basic zucchini nut loaf recipe from the old standby cookbook Better Homes and Gardens, with several variations, namely, chocolate! Oddly enough, zucchini and chocolate is a marriage made in heaven. —rarepair
1 1/2 cups
all purpose flour
peeled, finely shredded fresh harvested zucchini
Preheat oven to 350 degrees. Spray a standard sized loaf pan with spray oil. In a mixing bowl, combine flour, baking soda, baking powder, salt and cinnamon. In another bowl, cream sugar, egg and vanilla. Mix in yogurt. Gently fold in shredded zucchini and chocolate chips. Pour into loaf pan. Sprinkle liberally with cinnamon sugar. Bake 50 to 60 minutes until knife inserted in center comes out clean. Cool and remove from pan.