Tag Archives: semi-sweet chocolate chips

Semi-Sweet Chocolate Chip Zucchini Bread

This is a great treat to wake up to or snack on at lunch.  It can get your kids and husbands to eat their vegetables without even knowing it.  I decided to make this when my boss gave us all club sized zucchini’s from her garden.  I didn’t even use half of the zucchini with two batches of this bread.  That’s some healthy soil right there.image


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup brown sugar
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 cup chocolate chips
  • 1 large egg, beaten
  • 2 Tbsp melted butter
  • 1/2 cup Diet Coke
  • 1/2 cup milk
  • 1-1/2 cups shredded zucchini (not packed)

Preheat the oven to 325 degrees Farenheit.

In a bowl, mix together your dry ingredients: flour, brown sugar, baking soda, cinnamon, nutmeg and chocolate chips.  The whole wheat flour is an acquired taste, so if you prefer, use white. I used mini semi-sweet chocolate chips to accentuate the mini bread loaves I ended up with.image

In another bowl, whisk together the egg, vanilla extract, butter, Diet Coke, milk and zucchini.  The recipe I found on skinnytaste.com reccommended apple sauce, which would make this bread much sweeter and super moist, but we didn’t have any in the cabinet or fridge.  I took Caroline’s earlier suggestion of Diet Coke in cake batter in place of the wet ingredients.  I minimized the wet ingredients, but added milk for a thicker, heartier dough.  You can also grate the zucchini directly into the dry ingredients bowl, as it will sit directly on top instead of sinking to the bottom of the wet ingredient bowl so you can see how much you have grated.  I used a simple hand cheese grater, which was perfect for the huge size of the zucchini.

Combine your wet ingredient bowl into the dry ingredient bowl and stir until just mixed.  You will see the beautiful green of the zucchini radiating against the dark chocolate chips.  Scrumptious.

Crisco/butter either a 9″ x 5″  bread loaf pan or for my second batch I used 4 mini aluminum loaf pans for an individual touch I could give away at work.  These come with cute plastic covers, but will need a lot of attention with the Crisco/butter in each crease. 

Pour the batter in your pan.



Bake for 50-60 minutes at 325 degrees Farenheit. image
If you are using the mini pans, cook for approximately 35-45 minutes or until a toothpick comes out clean.

The zucchini adds a nice texture to the bread, but the taste really comes from the chocolate chips, wheat flour and brown sugar.  I personally didn’t notice a difference in taste when using Diet Coke in place of the “wet ingredients” but in the future will use apple sauce for bread as it will add more moisture.  The Diet Coke would be great in a box cake mix in place of the eggs, oil and water. The wheat flour adds a healthy flavor and slight grain texture that may or may not put you off, so as mentioned, white flour will suffice.   Like my boss did, your husband and kids may ask you if there is really zucchini in the bread.

Add a little butter to your warm slice of bread for moisture, or eat directly from the pan. Either way this chocolatey, thick and flavorful bread is quite appetizing.

Leave a comment

Filed under Breakfast, Food

Choco-coco Nut Fondue

Eileen mentioned her favorite dessert was anything chocolate, so I thought wedding, fondue, less time in the kitchen.  This is another E recipe rated very high, and I found out why. 

To make this I suggest the following ingredients:

1 12 oz. bag of semi-sweet or dark chocolate chips
1 15 oz. can sweetened cream of coconut (which can be found at any store with international specialties such as Valley Produce, Caputo’s or Woodman’s if you are in the Northwest suburbs of IL)
1/4 tsp. of coconut extract
1/4 cup heavy whipping cream

In a pot combine the chocolate chips and cream of coconut.  I have never even heard of cream of coconut, but found it near the other Goya juice products.  It looked to be pureed coconut in a thick, clear, sweet liquid.  image

Stir the two together on low heat until the chocolate is fully melted.  Make sure to keep stirring or the bottom will burn and ruin the taste of the fondue.  When everything is liquefied, add in the whipping cream and coconut extract.  Here you can either refrigerate the mix for up to eight hours, or serve immediately in a fondue pot. image

  I made both a cheese and chocolate fondue, using the actual fondue pot for the cheese.  The coconut chocolate fondue stayed in the glass pan I cooked it in and was set atop a Smore’s maker set.  The sterno was a little hot, and was lit and unlit intermittently to keep from burning the chocolate.  I served my sweet, island-like fondue  with vanilla wafers, strawberries, apples, pineapple, bananas and pears.  To keep the bananas, apples, and pears from browning too quickly I recommend soaking them in lemon juice.  You can mix and match the dipping additives.  My favorite was definitely the wafers because they were a bland, crunchy cookie which allowed your tongue to taste each distinct factor of the fondue.  The coconut was a nice pair with the pineapple and it wasn’t overpowering like you were eating banana boat sunscreen, and was similar to Starbuck’s Mocha coconut frappacino minus the coffee flavor (which would be a nice addition).  The best part about having fondue at a party is it is easy to make, there is something for everyone in the dipping pieces and you aren’t standing in the kitchen cooking the whole party.


Leave a comment

Filed under Appetizers, Dessert, Food, Gluten-Free