Chocolate Zucchini Bread is moist and rich like the best chocolate cake you’ve ever tasted! It does deserve to be its own food group, because IT IS that good and it’s one of our family’s favorites.
Every year when the zucchinis are getting huge, we gather up a couple armfuls of the monsters and embark on a Chocolate Zucchini Bread bake-a-thon.
You’ll find these monster zukes at Farmer’s Markets or from any neighbor who grows zucchini and gets over run with these vigorous veggies. I like to grow my own and have experimented with different varieties over the years. My favorite by far is Burpee’s Golden Egg hybrid zucchini. It makes the most delicious, moist bread I’ve ever tasted. They don’t grow large, like other varieties, so you have to grow a few more hills of them to get enough for a bake-a-thon.
Now, about the recipe:
I got this wonderful recipe many years ago, from my mother-in-law. She apparently didn’t want to share it, because she “left out” a couple ingredients on the recipe card she gave me. After a failed attempt, we got the recipe straightened out, had a good laugh, and I’ve been making this bread ever since.
Here it is, and I hope it becomes one of your family favorites too!
Chocolate Zucchini Bread
1 cup vegetable oil
2 cups packed brown sugar
1 tsp vanilla
3 cups shredded zucchini – drained
2 squares baking chocolate -melted
1 tsp salt
3 cups flour
1 tsp baking soda
¼ tsp baking powder
1 tsp cinnamon
1 tsp pumpkin pie spice
Beat eggs. Add oil and brown sugar. Beat well. Add vanilla, zucchini and chocolate. Mix well. Add dry ingredients and mix until well blended.
Preheat oven to 350 degrees. Grease 2 standard loaf pans. Bake for 45-60 minutes. Bread is done when toothpick inserted in center comes out clean. Cool in pans for a few minutes, until easily removed.
To buy the equivalent of this bread in the store (if you could find it) would cost on the average of $19.80. ($4.95 per tiny loaf). This recipe costs 4.75 for 2 standard loaves. Money Saved $15.05!
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