We recently pulled out our summer garden and it was a sad sad day :( Most of our veggies were still producing, albeit barely and at half size and our zucchini plants looked relatively good considering for a few days the temperatures had randomly
dropped by over 20 degrees.
Before we cleared the ground we made sure to check every bush and plant for any stragglers we might have missed along the way. That being said, I had quite a collection of zucchini in my refrigerator. What to do what to do....make zucchini bread of course! But this is no ordinary zucchini bread, this is the chocolaty of chocolates zucchini bread. I dare any man woman or child, who isn't told, to proclaim that this has a veggie in it! That's why I call it my Chocoholic zucchini bread.
Chocoholic Zucchini Bread
1 up vegetable oil
2 cups sugar
1 Tbl vanilla extract
2 cups zucchini, shredded
2 1/2 cups flour
1/2 dark chocolate cocoa powder
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/4 tsp baking powder
2 cups milk or semi-sweet chocolate chips
Preheat oven to 350 degrees. In a large bowl beat together eggs, oil, sugar and vanilla. Stir in grated zucchini. In a separate bowl sift together dry ingredients and combine with batter; mix well. Stir in chocolate chips. Prepare your baking pans by using nonstick cooking spray or grease and flour. I used two mini bread pans which yielded 4 mini loafs. Using a standard size bread pan will yield 2 loafs. If baking in mini loaf pans bake for 30 minutes. If using standard size bread pans bake for 50-55 min. until toothpick inserted comes out clean.
Let cool before removing from pans. Enjoy!