When my mother-in-law came to visit recently, she brought a ridiculous number of huge zucchini from their garden. We are talking dozens of zucchini. What to do with it all? Bread, of course. She made several loaves while she was here. I decided to take some of what was left and make Chocolate Zucchini Bread – more like cake really, and super tasty. Here are both recipes. Enjoy!
Frankie’s Zucchini Bread
Mix 1 stick softened butter with 1 c. sugar. Add 2 eggs, 1 c. grated zucchini, 2tsp. vanilla. Stir together 1 1/2c. flour, 1 tsp baking soda, 1/2 tsp salt. Combine with zucchini and add 1/4c. chopped pecans. Pour batter into greased loaf pan. Bake at 350 for 35-40 min.
Ashley’s Chocolate Zucchini Bread
3 eggs
1 cup vegetable oil
2 cups sugar
1 tablespoon vanilla extract
2 cups zucchini, shredded (about 1 medium)
2 1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon, ground
1/4 teaspoon baking powder
optional: 1/2 cup raisins and/or slivered almonds
In a mixing bowl, combine eggs, oil, zucchini, sugar and vanilla. In a second bowl mix together the dry ingredients, then add to the wet ingredients. Stir to combine. Pour into 2 greased loaf pans and bake at 350 for 1 hour.
