Tuesday, August 11, 2015

Chocolate Zucchini Bread Pudding

Eating your vegetables has never looked this good!

Moist forkfuls of chocolate zucchini bread pudding served warm with a scoop of ice cream, some chocolate syrup and some pecan chips.  Oh yes...bring on the zucchini!

1/ 1/2 cup flour
1/4 cup unsweetened cocoa powder
1 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 cup vegetable oil
3/4 cup heavy cream
1 cup shredded zucchini
1 egg
1 tsp vanilla extract
1/4 cup shredded coconut
nonstick spray
Preheat oven to 350 degrees.  Spray a muffin pan with nonstick spray.  Mix together flour, unsweetened cocoa powder, sugar, baking powder, baking soda, salt and coconut.  Add oil, heavy cream, egg and vanilla extract.  When blended, stir in shredded zucchini.  Spoon batter into prepared muffin pan.  Bake at 350 degrees for 18-20 minutes.  Remove and let cool.  Crumble half of the muffins.  Save the other half for breakfast.
Ingredients for bread pudding:
2 eggs
1 cup milk
1/4 cup granulated sugar
1 tsp vanilla extract
1/2 cup pecan chips
chocolate syrup
Preheat oven to 350 degrees.  Butter the insides of 4 ramekins.  Place the chocolate zucchini crumbled muffins into each ramekin.  In a bowl, beat together eggs, milk, granulated sugar and vanilla extract.  Pour carefully into each ramekin.  
Top each with pecan chips.  Place into a 350 degree oven and bake for 30-35 minutes.  Cool 10-15 minutes before removing from ramekins.  Serve warm with ice cream and chocolate syrup.

Mamma always said to eat your veggies!

Celebrate the little things that make life sweet,

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You may also like these farmer's market inspired recipes:

Chocolate Zucchini Coconut Cupcakes

Smoky Sweet Blueberry BBQ Sauce

Farmer's Market Veggie Pizza

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