Chocolate Zucchini Bread … a delicious use for all those zucchinis!

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.

2 Responses to Chocolate Zucchini Bread … a delicious use for all those zucchinis!

  1. C. Beth says:

    Oh yay, the recipe!! 🙂 I’m bookmarking it. Now I just need a neighbor with surplus zucchini!

  2. Sandra says:

    Oh, Beth. If ONLY you were closer. I’ve used one big one, gave three to a friend, and still have three left!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: