Chocolate Chip Zucchini Bread

This is pretty much the same recipe as I posted before but with a chocolatey twist. Watch for the few differences....like with the cinnamon and cocoa....

Enjoy!!!

JESSIE'S CHOCOLATE CHIP ZUCCHINI BREAD

{cream together}

1 cup white sugar

1 cup brown sugar

3 egg whites

3 tsp vanilla

1/2 cup oil

1/2 cup apple sauce

{add in while still mixing}

1 tsp baking powder

1/4 tsp baking soda

1 tsp salt

1-2 tsp cinnamon

1 cup baking cocoa powder

{slowly mix in until smooth}

1 cup white flour

2 cups wheat flour

3 cups grated zucchini

1 1/2 cups semi sweet chocolate chips

1 cup walnuts, pecans (yummy with chocolate but totally optional)

Pour into 2 loaf pans

Place into a preheated oven of 350 degrees

Bake for an hour

Zucchini Bread

So, in true Jessie style, I kind of put this recipe together over the years and seem to have found a great bread....at least that's the feedback I always get.

I really hope people are honest when they say my recipes are good. Laughing. I guess I'll never know all truth in all comments.

So, here it is per several requests:

JESSIE'S ZUCCHINI BREAD

{cream together}

1 cup white sugar

1 cup brown sugar

3 egg whites

3 tsp vanilla

1/2 cup oil

1/2 cup apple sauce

{add in while still mixing}

1 tsp baking powder

1/4 tsp baking soda

1 tsp salt

1 Tbsp cinnamon

{slowly mix in until smooth}

1 cup white flour

2 cups wheat flour

3 cups grated zucchini

1 cup walnuts, pecans, or chocolate chips (totally optional)

Pour into 2 loaf pans

Place into a preheated oven of 350 degrees

Bake for an hour

Spread a tiny layer of button on the top of loaf while its still hot

and eat hot, cold, or however you wish.

It's a great loaf to freeze, too...

ENJOY!

Zucchini Bisque

It's Zucchini season here, so its time to find some good recipes to use up all of the massive squashes our summer garden is producing.

I found this soup recipe to be excellent!

photo & recipe from tasteofhome.com

• 4 medium zucchini, shredded
• 1 medium onion, chopped
• 1/2 cup butter, cubed (I only used about half as much butter)
• 2-1/2 cups chicken broth
• 1 cup heavy whipping cream (I use skim milk and its just as good)
• 3/4 teaspoon salt
• 1/2 teaspoon minced fresh basil
• 1/2 teaspoon pepper
• 1/4 teaspoon ground nutmeg
  
• Sour cream and additional nutmeg, optional
• 
  
• In a large saucepan, saute zucchini and onion in butter for 5-6 minutes or until tender. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes. Cool slightly.

• Transfer to blender and puree until smooth.
• Return to the pan & stir in the cream, salt, basil, pepper and nutmeg.
• Bring to a boil, then reduce the heat and simmer for 1-2 minutes or until heated through.
• Garnish with sour cream (I use plain yogurt) and a pinch of nutmeg if you want.
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