Today I popped over to V's blog and she had this wonderful pic of her carrying these lovely zucchini's. She has a gracious plenty and they are big.
I told her I wished I lived by her so I can take some off her hands. So, V, this is for you hon. You will love this bread. It will make the house smell so good.
Chocolate Zucchini Bread
2 cups sugar
1 cup canola oil
3 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups shredded peeled zucchini
In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combinethe flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beatinto sugar mixture until blended. Stir in zucchini. Transfer to two 8-in. x 4-in.loaf pans coated with cooking spray. Bake at 350° for 50-55 minutes oruntil a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Yield: 2 loaves (12 slices each).
P.S. You can shred and freeze some zucchini and be able to make these loaves during the winter.
Enjoy!Pin It Now!