a family cookbook I made a few years ago, phew! But seriously, it needs to be on here. You need this recipes. Two words for you: Double. Chocolate. And you can see little green flecks so it's healthy-ish, too!
Chocolate Zucchini Bread (print recipes)
Makes two 9 x 5-inch loaves
3 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 T ground cinnamon
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 cups sugar
1 cup vegetable oil
2 tsp vanilla extract
2 cups shredded zucchini
1 cup chopped walnuts, optional
1 cup semisweet chocolate chips
1. Preheat oven to 350. Lightly grease two 9 x 5-inch loaf pans.
In a large bowl, combine flour, cocoa, cinnamon, baking soda, baking
powder and salt; mix well. In a separate bowl, combine sugar and eggs
and beat until well blended. Add oil and vanilla; beat until combined.
Stir in zucchini. Add flour mixture; stir just until moistened. Stir
in nuts and chocolate chips. Spoon evenly into loaf pans.
Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted
in center comes out clean. Cool in pans for 10 minutes. Remove bread
from pans; cool completely on wire rack.
1 year ago: Raspberry-Chocolate Chip Muffins
2 years ago: Cranberry Walnut Bread
3 years ago: German Apple Pancake