Chocolate Zucchini Bread:
1 1/2 cups shredded raw zucchini (about 1/2 pound)
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder, sifted (not Dutch-processed)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 cup safflower or canola oil
1/2 cup granulated white sugar
1/2 cup light brown sugar
2 large eggs
3/4 cup semi sweet chocolate chip or white chocolate chips
Preheat oven to 350 degrees and place rack in the center of the oven.Grease (or spray with a nonstick vegetable spray) a 9 x 5 x 3 inch loaf pan.Set aside.
Grate the zucchini, using a medium sized grater.Set aside.
In a large bowl whisk together the flour, cocoa powder, baking soda, , salt, ground cinnamon, and ground allspice.Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugars, eggs, and vanilla extract until well blended (about 2 minutes).Fold in the grated zucchini. Add the flour mixture, beating just until combined.Then fold in the chocolate chips. Scrape the batter into the prepared pan and bake until the bread has risen and atoothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely.
Makes one - 9 x 5 x 3 inch loaf.
Summer Squash Cornbread Casserole
2 cups cooked squash
1 small onion
1 cup shredded cheddar cheese
1 egg (slightly beaten)
2 Tbls. butter
1 1/2 cups crumbled cornbread
Salt & Pepper to taste
Sauté onion in butter. (Allow to cool)
Mix together squash, cheese, and cornbread.
Add onion to cornbread mixture
Mix well and add egg
Season to taste
Pour into casserole dish sprayed w/ cooking spray Bake at 350 for 30 minutes or until firm.