Damsel in dis Dress
Here ia a very good chocolate zucchini bread recipe that we enjoy. After baking the bread and it cools, wrap it and then eat it the next day. Jan
Chocolate Zucchini Bread
1 cup vegetable oil 3 eggs 1 tsp. salt ¹ tsp. baking powder ¸ tsp. baking soda 2 ounces baking chocolate, melted - chop into small pieces 2 cups grated zucchini, squeeze out the excess moisture 1 cup chopped nuts 2 cups granulated sugar 3 cups all-purpose flour 1 tsp. cinnamon 1 tsp. vanilla 1 cup mini chocolate chips
Melt the chocolate in a small saucepan over low heat; set aside. Combine oil and eggs with an electric mixer, add the melted chocolate. With a large spoon, stir in the zucchini and vanilla. Mix together the flour, salt, cinnamon, baking powder and baking soda, set aside. Stir the sugar into the zucchini mixture then add the flour mixture along with the nits and the chocolate chips. Mix well. Spoon into 2 well greased loaf pans (I USED PARCHMENT PAPER TO LINE THE PANS ALSO). Bake 350¼ for about 1 hour. Cool 10 minutes then turn out onto the rack to cook completely. Freezes well.
If using dark loaf pans, reduce the oven to 325¼ and bake less time until a pick comes out clean.
