My neighbor made this the other day and shared a few pieces with me..I love this..It is more like a cake, than a bread. It is very rich..
It is almost the same as my old recipe that I have except I did not use the chocolate..I have missed out on a lot, in my life.
This recipe was handed down from a friend of hers and she gave me a copy..
The secrete is the 3 cups of grated zucchini for a more moist bread? I say cake!
The original recipe came from the Victorian Bed & Breakfast in Coupeville, Washington.
PREHEAT your oven to 350 degrees.
Grease 2 - 5" x 9" loaf pans.
GRATE zucchini, and I after I measured, I cut the 3 cups of grated zucchini again with my kitchen scissors to make smaller pieces.
IN A MEDIUM BOWL... mix the eggs, oil, vanilla, sugar and zucchini (grated) with a large spoon until well mixed.
IN A LARGE BOWL...combine the flour, cocoa, baking soda, cinnamon, salt, and baking powder. I used a wire whip to mix the dry ingredients.
ADD the chocolate chips and nuts to the dry ingredients and stir again.
ADD the zucchini mixture to the dry ingredients and mix with a large spoon until mixed thoroughly.
POUR into 2 greased 5" x 9" loaf pans.
BAKE for 45 minutes, until bread tests done.
Omit chocolate chips and cocoa powder and add:
1 tablespoon lemon rind
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