This is one of my favorite ways to use up some of the abundance. Chocolate Zucchini Bread, or in this version, Chocolate Chip Zucchini cause we all know everything is better with chocolate (or as my husband would say bacon, but I’m not quite sure bacon would work well in this recipe!).
This is another recipe pulled from the archives. I don’t even peel the zucchini; I just give it a good scrub and shred it. I kinda like the little green flecks nestled into the moist chocolate cake. For years and years my kids would gobble this up, never thinking there was a vegetable in it! Oh the horror! Once they got older I confessed that the little green flecks were indeed zucchini and guess what, they still gobble it up. Every once in a while I will throw in a handful of chocolate chips or mini chips to make it extra chocolaty and gooey.
I often substitute applesauce for the oil in this cake and it still comes out great. This recipe makes two loaves.
Chocolate (Chip) Zucchini Bread
1 cup vegetable oil
(you can substitute 1 cup of applesauce)
2 cups sugar
1 tablespoon vanilla
2 cups shredded zucchini
(you can peel them, I never do)
2 1/2 cups all purpose flour
½ cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon baking powder
handful of chocolate chips or mini chips
In a mixing bowl, beat eggs, oil, sugar & vanilla. Stir in zucchini. Combine all the dry ingredients and add it to the zucchini mixture. Mix well. Pour into 2 greased loaf pans, or make muffins by filling the pans 2/3 full with batter.
Bake loaf pans at 350 for 1 hour or until bread tests done. Bake muffins at 350 for 15 minutes or until they test done.