Wednesday, August 15, 2012

Double Chocolate Zucchini Bread

I am blessed to have several friends who have hooked me up with HUGE zucchinis this summer! I have been making Chocolate Zucchini/Carrot Cupcakes, Low-Fat Chocolate Chip Zucchini Bread, as well as shredding it by the cup to stick in my freezer. How great will it be to whip up some warm zucchini bread this winter?? Anyway, this recipe is amazing, you should definitely try it!

2-1/2 cups all-purpose flour
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1-1/2 cups sugar
3 eggs
1 cup canola oil
2 teaspoons vanilla
2 packed cups grated zucchini (don’t peel it)
1 cup chocolate chips

*Preheat oven at 350 F. Spray two 9×5 inch pans with nonstick spray.
*In a large bowl, stir together flour, cocoa, baking soda, baking powder and salt.
*In a medium bowl, beat the sugar and eggs until light and fluffy. Add the oil and vanilla. Add to the dry ingredients along with the zucchini and chocolate chips. Stir just until combined, and divide between the loaf pans.
*Bake for 50-60 minutes, or until the tops are cracked and springy to the touch. Makes 2 cakes.