Ingredients
3 medium eggs
2 cup sugar
1 cup oil
1 tsp vanilla
2 squares unsweetened chocolate
1 or 4 tbsp cocoa and 2 tbsp oil
2 cup grated zucchini
3 cup flour
1 tsp salt
1 tsp cinnamon
3/4 tsp nutmeg
1 1/2 tsp baking powder
1 tsp baking soda
Directions
Chocolate Zucchini Bread
Beat eggs then add sugar. Add oil, chocolate, vanilla, and zucchini.
Sift tog. dry ingredients and add to zucchini mixture. Put into 2,
9x5 pans and bake at 350`F for 50-60 mins. If you just want 1 loaf,
all ingredients are just halved!!!
I also have recipes for zucchini white loaf and another for zucchini
muffins. All these recipes are quite tasty. Let me know if you'd be
interested in any *of these*
Servings: 6 servings
Chocolate Zucchini Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chocolate; Dessert; Vegetable
The History of Recipes
Experts have tracked the existence of recipes way back into ancient history, at least as far as the ancient Egyptians, and possibly even further. Interesting though that is, these, ancient cook books were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe found, according to experts in ancient history are some tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. As we move into The time of the roman empire 25BC a man called Apicius compiled some scripts describing recipes enjoyed by wealthy roman citizens. In his works, he describes how the roman meals were separated into starters, main meal and dessert, something that is very familiar to us today. Aspicius also informs us how the cooks of his times made use of many aromatic flavours, including a few that will be familiar to modern cooks for example basil, mint and parsley. As our culinary historical trip moves to more modern times we have two interesting books which date from the 1300s ; a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, they have no connection with the indian food that appears on menues today, but rather accounts of the types of food enjoyed by the nobility of the time. In the 15th century, knights returning from the crusades brought us many spices and herbs from the East, such as parsley and basil. The introduction of these new culinary ideas was responsible for an explosion in recipe publications, some of which still exist in private cookery archives. Over the next few centuries, the rich families of Europe competed with each other to serve up the most exotic meals, and as a result cooks and their recipe collections increased in prestige. However, it was during the 19th century that haute cuisine and recipe publications really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collecting, trying out, and publishing the recipes of their peers. By the arrival of the twentieth century, recipe books were in high demand, mostly due to increased literacy, more free time and a general increase in wealth. The introduction of television brought us cooking programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, allowing everyone to search through thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Chocolate Zucchini Bread recipe.
