Saturday, July 28, 2012

Chocolate Zucchini Bread

Our garden has been providing us with an overabundance of zucchini this year.  I'm one of "Those" people.  You know, the kind you act like you don't see because I probably am going to try to unload some zucchini or squash on you.

We've had zucchini every which way and then some this year.  I have a freezer full of shredded zucchini to make this recipe all year long.  You will love this one. 

Chocolate Zucchini Bread

Super Moist Chocolate Zucchini Bread

2 cups sugar
1 cup vegetable oil
3 eggs
3 teaspoons vanilla
2 1/2 cups flour
1/2 cup cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
3 cups shredded zucchini

Preheat oven to 350 degrees.

Mix sugar, oil, eggs, and vanilla in large bowl until blended well.  Combine all dry ingredients and slowly mix into sugar mixture until well blended.  Stir in zucchini.

Pour into two loaf pans sprayed with cooking spray. (I like to put waxed paper in the bottom of the loaf pans so the bread comes out without sticking.  Just peel the paper off when it comes out of the pan.)

Bake 55-60 minutes or until a toothpick inserted in the middle comes out clean.  Cool 10 minutes in pan before cooling bread on wire racks.

I think nuts and chocolate chips would be good in this, but it's extra good just as it is.

Maybe I'll just make my friends bread and quit throwing vegetables at them,

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CeLynn Peeler said...

LOL! I am one of "those"people too ;) Our garden just recently started producing. The plan was to make some zucchini bread this evening,great timing! I have been using the same recipe since tenth grade home economics class,but am going to give yours a whirl :) Thanks for sharing.

Sally said...

This recipe sounds delicious! Too bad I need some vegetable oil, or I'd make this tonight!

Michele Alger said...

DEFINATELY making this!! Thanks for the recipe!