Tag Archives: summer surplus

Chocolate Zucchini Bread | Recipes

One of my favorite things about summer is the recipes I discover while searching for ways to use up excess zucchini. Zucchini usually takes on the flavor of what it’s being baked with and adds a nice moistness to your baked goods. Several years ago, I discovered this recipe and it’s become one of my favorites. 

 

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Chocolate Zucchini Bread

3 large eggs
2 Cups sugar
1 Cup vegetable oil
1 tsp. vanilla extract
2 TB. butter
6 TB. cocoa
2 Cups zucchini, grated
2 Cups flour
1 tsp. baking soda
1 tsp. salt
11/2 tsp. cinnamon
2/3 Cup semi sweet chocolate chips

Preheat oven to 350°. In a large mixing bowl, combine eggs, sugar, oil, and vanilla extract. Mix until well blended. In a small saucepan, melt 2 TB. butter, add 6 TB. cocoa powder and blend together until smooth. Set aside to cool. Peel and grate the zucchini. Add zucchini and cooled cocoa mixture to the large mixing bowl and blend well. In a separate bowl, mix together the flour, baking soda, salt, cinnamon, and chocolate chips. Add dry ingredients to the batter. Stir only enough to blend in all the dry ingredients. Spoon the batter into two generously greased and floured loaf pans. Bake for 60-70 minutes or until a toothpick inserted in the middle comes out clean. Cool in the pans for 5-10 minutes. Remove from pans and continue to cool on a wire rack.

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