We love this chocolate zucchini bread. I hope you like it too.
(Why I can’t get the pictures to download is one of those mysteries of life. So just take my word for it — it’s moist and delicious.)
Chocolate Zucchini Bread
In large mixing bowl, cream together: 1/2 C butter (1 stick) and 2 C. sugar
Add: 1/3 C. oil and 2 eggs
In separate bowl, sift together: 3 C. flour, 1/2 t. baking powder, 1 t. salt, 1 t. soda, 4 T cocoa
Add dry mixture to the mixture in the large bowl alternately with 2 C. peeled, grated zucchini and 1/2 C. sour milk, ending with a portion of the dry ingredients. Add 1 t. vanilla.
Divide batter between two greased/floured loaf pans.
Make a mixture of of 1/2 C. mini chocolate chips and 1/2 C. chopped pecans. Sprinkle half on top of each loaf before baking.
Bake at 325 degrees for 45-60 minutes, until toothpick inserted in middle of each loaf comes out clean.
If loaves are wrapped securely in plastic wrap and then in aluminum foil, they will keep for a long time (like from now to Christmas!) in the freezer.