In sticking with our theme of butterflies and caterpillars, we presented our chocolate zucchini bread in the shape of a butterfly at snack time.
Here is how we made it:
mini muffin tins
heart shaped tube pan (only if you are making the butterfly as we did)
2 cups whole wheat flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp baking powder
3/4 cup honey
1/3 cup canola oil
1 tsp vanilla
2 cups chopped zucchini
Heat Oven to 350 degrees. You will need to coat your pan(s) with cooking spray.
In one bowl combine your dry ingredients: flour, cocoa, baking soda, cinnamon, and baking powder. Mix well and set aside.
In another bowl combine honey, eggs, oil, and vanilla. Blend well. Stir in shredded zucchini and fold in the dry ingredients until the batter is just moistened. (You do not want to over mix)
Pour the batter into your prepared pans. For a larger pan you will need to bake for approximately 45 minutes. (That is how long it took for our tube pan to bake). For mini muffins it only takes about 20 minutes for them to cook. Insert a toothpick (or bamboo skewer for the tube pan) to determine if the bread is done. It will come out clean. Let the bread/muffins cool in the pan.
*I'm not sure where I found this recipe, as I have had it for quite some time. It is a very moist and delicious "sweet" bread!
I'm not sure where you can buy the tub pans, I have a set of three that I ordered from Pampered Chef, it does not appear that they currently sell them, but I was able to find one on ebay.
(so you can see what they look like). The set I have has one heart, one flower, and one star. They are wonderful for baking all kinds of breads in.
You can ofcourse bake this in a "normal" bread pan or strictly as muffins.